In the mood for Mexican? Try out this recipe for an agave glazed halloumi, created by head chef of St. Alma Freshwater, Tim Christensen.
Agave glazed halloumi
- 3 50g slices
- 200 ml agave
- 100 ml white wine vinegar
- 1 long red chilli deseeded if less heat preferred
- 50 g walnuts
- 50 g coconut flakes
- 50 g almonds
- Slice halloumi into pieces around 1cm thick.
- Coat with a little bit of olive oil and throw in some fresh thyme. Leave to marinate.
- Combine 200ml of the agave syrup and 100ml of the vinegar in a hard based pot, and throw in the chilli.
- Reduce until the syrup is slightlybrown and reduced by about 1/4.
- Toast the nuts with a pinch of salt.
- Transfer to a food processor and blitz for 2-3 seconds, keeping nuts chunky. If not using food processor, chop with knife or beat with rolling pin while wrapped in a towel.
Cooking and combining
- Heat up a non-stick pan and add a bit of oil, just below smoking point.
- Fry the halloumi, pouring the in the thyme and marinade. Aim for a good colour on both sides.
- Transfer to a plate, and combine with agave glaze and nut salsa.