Extra virgin olive oil
Courgettes (baby marrow)
Fresh coriander leaves
2 tablespoons of breadcrumb
Sprinkling of sugar and salt
Rice wine vingegar
Aged balsamic vinegar
Lay the tomatoes on a tray, season with salt and sprinkle with sugar.
Add fresh thyme, sliced garlic and extrra virgin olive oil.
Bake in an oven preheated to 150 degrees celcius, for 90 minutes.
Peel and grate carrots and courgettes. Put the grated vegetables into a sieve and sprinkle with salt to draw out liquids.
Grate the halloumi. Squeeze out the excess water from of the vegetables and mix into the grated halloumi.
Chop the spring onions, add to the halloumi vegetable mix and season with fresh mint and coriander leaves
Whisk 2 eggs and add to the mixture. Stir in a couple of tablespoons of breadcrumbs.
Mix all the ingredients together. Shape them into a large golf ball and flatten slightly. Put them into the fridge uncovered for 25 minutes.
Slice a red chilli seeds and all, at an angle, into shards.
Then chop fresh ginger.
Season with a sprinkle of sugar and salt
Add some rice wine vinegar
Add a couple of tablespoons of olive oil
To finish off, some chopped coriander leaves.
Fry off the halloumi cakes in a hot oiled pan. Get a nice amount of colour on them.
As the cakes are frying, finish off the roast tomato salad.
Cut off the stalks of the watercress and cut the shallots into rings. Combine, opening up the shallot rings.
Drop the slow-cooked warm tomatoes over the watercress. Drizzle with aged balsamic vinegar. Season with salt and a light sprinkling of extra virgin olive oil.
Whatever tomatoes you don’t use, just jar them and put them in the fridge.
Date Published: 20 June 2018
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