Eureka!! Fried cheese can never be bad!!
A word to the wise. Haloumi can be extremely salty. Too salty even and as you cook it, on occasion it becomes even more salty. SO if you are not using the beautiful award winning Eureka Haloumi which conveniently comes in a 900g block (seriously, 200g?? what use is that to anyone?)
I am cooking with it this weekend at the Perth Royal Show TASTE WA restaurant...which is a bit exciting. So come on down and see me if you are Perth based...and have a taste. Then of course you can pick up your own copy of this recipe, and some Haloumi from the European Foods Stand! YUMMERS.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 Batch Pea Puree Recipe
- Extra Virgin Olive Oil (EVOO) as needed BUY
- 2 cloves garlic, crushed
- 400 Grams pumpkin of choice, diced to bite sized
- Pink Salt Flakes to taste BUY
- 1 lemon, juice only
- 400 Grams Haloumi, diced to bite sized
- Freshly cracked black pepper to taste
- 100 Grams fresh or frozen peas, thawed
- 50 Grams pine nuts, toasted
- a few pistachios, toasted and chopped (optional)
- thyme sprigs to garnish
Premake the Pea Puree and keep warm while you prepare the rest.
Warm the EVOO with the crushed garlic in a frying pan to a medium high heat, don't burn the garlic. Remove the garlic.
Cook the pumpkin in the garlic oil, with a little salt and pepper until browning on all sides. Increase heat if needed. Squeeze the lemon juice over, cover and allow the steam to finish the cooking of the pumpkin. Set aside and clean the frying pan.
Place a piece of baking paper into the frying pan to cover the base and heat again to a medium high heat. Place the cheese onto the paper and cook until golden brown, flipping the cheese as it cooks to get an even colour.
When you are ready to serve, spread the puree across the plate, top with pumpkin, halloumi and a few peas. Add pine nuts and pistachios if using and garnish with a few thyme sprigs, add seasoning if you need to.