Halloumi with Spiced Pickled Raspberries
Recipe by www . lovefreshberries . co . uk
The tang of the sweet and sharp pickled raspberries accentuates the creaminess of the halloumi , making for a great fresh tasting BBQ side dish .
Prep time : 15 minutes plus marinating time Cook time : 5 minutes Serves : 2
Ingredients :
• 150g halloumi
• 2 tsp olive oil
• Mixed salad leaves
For the spiced pickled raspberries :
• 100ml cider vinegar
• 1 star anise
• 4 peppercorns
• 1 / 2 tsp fennel seeds
• Pinch chilli flakes
• 1 tbsp sugar
• 100g raspberries
• 3 radishes , thinly sliced
• 1 / 2 small red onion , thinly sliced
For the sourdough croutes
• 100g sourdough , preferably a day old
• 1 clove garlic , halved
• 1 tbsp olive oil
Method :
1 . For the pickles , warm the vinegar in a small pan with the star anise , peppercorns , fennel , chilli and sugar until the sugar has dissolved . Set aside to cool slightly . Add the raspberries , radishes and onion and leave to marinate for at least 20 minutes ( can be as long as overnight ) until you can see the ingredients changing and turning the vinegar pink .
2 . For the croutons , preheat the grill ( or oven to 200 ° C / fan 180 ° C / gas mark 6 ). Slice the sourdough and rub the cut side of the garlic over the bread and then cut it into cubes . Drizzle with the olive oil , toss to mix and then bake in a closed grill ( or oven ) for 5 minutes until golden and crisp .
3 . Pat dry the halloumi with kitchen paper and then slice the block into 6 pieces . Heat some oil in a frying pan and add the slices and cook for 3-4 minutes turning until golden on both sides . You may need to do this in batches . You can char on a low heat grill to finish .
4 . Divide the leaves between plates , add the halloumi , spoon over the pickles and top with the croutons .
TOP TIP : You can make the pickles and the croutons the day before to speed up the process !
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