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Grilled halloumi in smoked paprika with sundried tomato oil and garlic


  • For the salad

  • For the dressing


  • 1.

    Glaze the beetroot in honey and finish with balsamic vinegar.

  • 2.

    Mix the chick peas with the cumin and tarragon.

  • 3.

    Blanch the asparagus and French beans.

  • 4.

    Make the dressing by combing the wholegrain mustard, crème fraîche, mustard seed, and mayonnaise.

  • 5.

    Combine the asparagus, beans, chick peas, tomatoes and chives.

  • 6.

    Fold in enough dressing to coat, but reserve some to finish at the end.

  • 7.

    Grill the marinated halloumi and place on the base of the plate.

  • 8.

    Arrange the salad on top and finish with the beetroot crisps, additional dressing, squeeze of lemon juice, green oil and chervil.

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Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Grilled halloumi in smoked paprika with sundried tomato oil and garlic.


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