MAKE IT YOUR OWN
If kale isn't your thing, swap it for baby spinach. This recipe is delicious with baked potatoes, pasta or brown rice.
WEEKEND ENTERTAINING SNACK FRIED HALLOUMI WITH CLEMENGOLD-AND-DATE SYRUP AND 15-MINUTE LAVASH
“Woolies’ date syrup has a wonderful sweet taste with just a hint of bitterness, a delicious contrast with fragrant citrus and salty halloumi. This recipe is great for last-minute guests as a casual snack with wine on a cool evening.”
Serves 4
EASY
GREAT VALUE
Preparation: 20 minutes
Cooking: 15 minutes
For the syrup:
Woolworths date syrup 4 T
ClemenGold 1, zested and juiced
bay leaves 3
rosemary 2 sprigs
For the lavash:
flour 100 g, plus extra for sprinkling
wholewheat flour 50 g (alternatively, use plain flour)
salt ½ t
oil 3 T
water 5 T
Woolworths roast seed-and-coriander dukkah spice 2 T
sea salt, for sprinkling
halloumi 300 g, torn
To make the syrup, place all the ingredients in a small pan and simmer for 3–5 minutes. Set aside. To make the lavash, preheat the oven to 220°C. Combine the flours and salt in a mixing bowl. Make a well in the centre and add 2 T olive oil. Stir in the water and mix to form a stiff dough, Divide the dough into small balls and roll out to make long oval shapes about 15 cm long. Place on a lined baking sheet. Lightly brush the surface of the dough with water and sprinkle with the dukkah and salt. Bake for 7–10 minutes, or until lightly golden and crisp. Transfer to a wire rack to cool. Heat in the oven just before serving. Fry the halloumi in a pan until golden brown, then remove from the heat and pour over the syrup.
