User Manual
31
Skewers of Halloumi,
pickled onions and
caramelized heirloom
carrots, honey and
almond dressing
Serves 6
Ingredients
12 pieces of halloumi cut into approximately 2cm cubes
24 cocktail pickle onions
12 heirloom carrots caramelized in honey and butter then cut
into 2cm lengths
12 x 15 cm bamboo skewers
125g almonds chopped
50g butter
1 tablespoon chardonnay vinegar
juice of 1 lemon
100mls olive oil
Method
Place 1 piece of halloumi followed by 1 cocktail onion followed
by one piece of carrot on a bamboo skewer. Repeat the
process so you have 2 pieces of each ingredient on a skewer
then dress the remaining skewers and set them aside.
To make the dressing place the almonds and butter in a
saucepan over medium heat. Cook until the butter starts to
foam and turns brown. Add the honey and bring everything
to the boil. Reduce the liquid by half then add the vinegar and
lemon juice and reduce by two thirds. Remove from the heat
and allow to cool. Once cool add the olive oil.
To serve heat the BeefEater barbecue to medium high heat.
Once hot lightly oil the skewers then char grill until the
halloumi is golden. Arrange on a serving platter and dress
with the honey and almond dressing.
Recipe by Mark Jensen (Red Lantern, Salmon and Bear)