What's better than a recipe dedicated to the salty, squeaky, moreish cheese that is halloumi?
Nothing is better than a plate of cheese, because cheese is the life-giving, happiness-inducing food of dreams -- hence this droolworthy recipe for honey and oregano halloumi with fig, golden beets and baby maché.
In part two of the recipe series with Australian chef and restaurateur Luke Mangan, he shows how to make one of the signature dishes served at MOJO by Luke Mangan in Sydney.
Honey and Oregano Halloumi with Fig, Golden Beets and Beetroot Hummus
1½ tsp dried oregano
1½ lemons, juiced
3 figs, cut in half
16 small dandelion leaves
18 toasted walnuts
2 medium beetroots, skin on
4 tablespoons red wine vinegar
100g can chickpeas, rinsed, drained
2 garlic cloves, roughly chopped
2 tablespoons tahini
20ml lemon juice
160ml extra virgin olive oil
For the beetroot hummus:
Place the beetroot in a pot, cover with water, add salt and the red wine vinegar and place onto the stove on a medium heat and cook until tender. Remove the beetroot from the water once cooked and cool slightly before peeling the skin off.
Place the beetroot, chickpeas, garlic, tahini and lemon juice in the bowl of a food processor and whiz to a smooth paste.
With the motor running, slowly add the oil through the feed tube until mixture is thick and smooth. Season.
Pre-heat a pan to medium-hot and add the halloumi cheese and pan fry until you have good colour on both sides.
Add the oregano and the honey and cook until the honey bubbles and has reduced a little. Deglaze with lemon juice and then remove the cheese from the pan and reserve the honey.
Place the beetroot hummus on the plate and then the halloumi on top, and drizzle with some of the honey from the pan.
Arrange the fig on the plate, scatter the nuts and then place the dandelion on and serve.
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