HALLOUMI, LEMON & CARAMELISED ONION PIE
FOR THE ONIONS
2 tablespoons olive oil, plus a little extra for greasing
6 white onions, thinly sliced
¼ teaspoon soft brown sugar the juice of/unwaxed lemon
FOR THE VEGAN PIE
320g ready-rolled shortcrust pastry
½ a 400g tin chickpeas, drained and half the liquid from the tin reserved
1 teaspoon dried mint leaves from most of a small bunch of mint, picked and roughly chopped
1 teaspoon Dijon mustard
1 clove of garlic, grated the zest of an unwaxed lemon
200g block of vegan halloumistyle cheese (sometimes called ‘Mediterranean-style’)
1 teaspoon black sesame seeds
FOR THE HALLOUMI PIE
320g ready-rolled shortcrust pastry
3 organic eggs, beaten
1 teaspoon of dried mint leaves zest of an unwaxed lemon
225g halloumi
1 teaspoon sesame seeds
FOR THE GREEN OLIVE SALSA
4 spring onions, white and green parts thinly sliced
12 green olives, pitted leaves from a few sprigs of mint (use the rest from the bunch above)
1 teaspoon red wine vinegar
½ teaspoon honey
Preheat the oven to 200C. While the oven is warming, heat the olive oil in a large frying pan over a medium heat and when it’s hot, add the onions. Add a pinch of salt and use a wooden spoon
