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  • The Australian Women's Weekly

    Beachside with Maggie

    Dec 01, 2021 6 minutes
    “This year, with borders open, many families will celebrate being together with everyone involved in creating beautiful, simple food enjoyed outside.”

    Hafoumi with babaganoush & pomegranate dressing, served with walnut flatbread

     SERVES 6 PREP & COOK TIME 1 HOUR (+ RESTING TIME)

    400g haloumi, sliced 1cm thick flour for dusting
    1 tablespoon extra virgin olive oil
    1 tablespoon pomegranate molasses
    1 tablespoon extra virgin olive oil, extra lemon wedges to serve
    1 tablespoon finely shredded mint, to serve

    BABAGANOUSH

    1kg (about 2 large) eggplants
    3 garlic cloves, peeled
    2 tablespoons tahini
    1 tablespoon Greek-style yoghurt
    1½ tablespoons lemon juice

    WALNUT FLATBREAD

    1 cup (250ml) full cream milk
    1 x 7g sachet or 1½ teaspoons dried yeast
    2 tablespoons honey
    2 cups (300g) plain flour, plus extra for dusting
    ½ teaspoon ground ginger
    1¼ cups (125g) walnuts, roughly chopped
    2 tablespoons extra virgin olive oil, plus extra for brushing
    1 teaspoon fennel seeds, plus extra for sprinkling
    1 orange, rind finely grated
    ⅔ cup (100g) buckwheat flour

    WALNUT FLATBREAD Place milk in a microwave-safe container; heat on HIGH for 1 minute, then pour into a large bowl. Whisk in yeast,

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