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Seared halloumi with black garlic vinaigrette, tahini yoghurt and scorched red chicory
Serves 4 Starters and mains
Ingredients
- juice 1 lemon
- 3tbsp tahini
- 150g full-fat Greek yoghurt
- 4 red chicory, each cut in half lengthways
- 1tsp extra virgin olive oil, plus extra to serve
- 2 x 250g blocks halloumi, each cut into 4 slices
- micro purple radish leaves (optional)
For the black garlic vinaigrette
- 4 fat black garlic cloves
- 2tsp Dijon mustard
- 1tbsp white balsamic vinegar
- 5tbsp extra virgin olive oil
Method
First, make the black garlic vinaigrette. Pop the black garlic out of their skins and smear onto a board with a heavy cook’s knife and put in a mortar.
Put the mustard and vinegar into a lidded jar and shake together until well mixed. Add the oil, a little at a time, shaking well between each addition to emulsify.
Add a drop at a time to the garlic in the mortar and cream it together, before adding more. Continue until you have a very smooth mixture, then mix in 2-3tbsp water to loosen to a dropping consistency.
Mix the lemon juice, tahini and yoghurt together with a few sea salt flakes – check for taste and texture, adding 2tbsp cold water if too thick. Divide between 4 serving plates.
Heat a non-stick frying pan on high, coat the chicory and halloumi on both sides with a little of the oil and first sear the chicory until golden (11⁄2-2 minutes). Wipe out the pan and sear the halloumi. Lower the heat a little bit after the first side is golden and turn over to sear the other side.
Divide the halloumi between the plates, placed on top of the tahini and yoghurt mixture. Lay the chicory next to the halloumi and spoon over the black garlic vinaigrette. Scatter with the micro purple radish leaves, if using.
This recipe was taken from the April 2020 issue of Food and Travel.
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