Pete's Food Blog

2. Sep, 2021

Spice fried Halloumi with lime kale (à la Ottolenghi Cardamom Tofu and lime Choi sum)

Ingredients:

100g plain flour

100g cornflour

2 tsp toasted coriander seeds, finely ground

20ml + 20ml olive oil

500g Halloumi

6 garlic cloves finely sliced

2 fresh chillies (own preferred heat), finely sliced

6-8 leaves of washed kale

2 tbl harissa (see recipe or blog for 1st September, 2021)

3 tbl soy sauce

2 tsp lime juice + wedges to serve

Method:

Mix the flours with the ground coriander.

Cut the Halloumi into 2cm cubes and dredge well in the spiced flour mixture.

Using 20ml of oil, gently fry the Halloumi pieces until crisp and golden on all sides. Transfer to kitchen paper.

Top up the oil in the frying pan and fry the garlic and chillies until the garlic's golden.

Stir the leaves into the garlic and chillies, put a lid on the frying pan and leave for 4-5 minutes until the stems are al dente.

Then whilst stirring, add the harissa, soy sauce, lime juice and 15ml of water. Bring to the boil, then immediately turn out onto a serving plate and top with the Halloumi and a wedge of lime per helping.