- 250 g haloumi (sheep)
- 4 large peeled and grated thick carrots
- 5 chopped spring onions
- 1 bunch fresh cilantro or parsley
- 1 tbsp roasted ground coriander seeds
- 20g chickpea flour
- 2 eggs lightly beaten
- 3 tbsp olive oil
- bunch of ruccola
- 4 tbsp lemon sauce (see below)
- pepper and salt
Grate 50g haloumi cheese roughly and stir together with grated carrots. slice the rest of the cheese and set aside. Mix in the rest (up to the oil) of the ingredients and add a bit of salt and pepper, Form into 12 balls and then press them into flat shapes. Put in the fridge for 30 minutes,
Put the oil in the pan and fry the beignets and the sliced haloumi (keep them warm in the oven as you fry them)
To serve, stack the beignets, add ruccola, then fried haloumi, ruccola etc. Finish with lemon sauce.
LEMON SAUCE
- 1/2 clove garlic chopped fine
- 1 tbsp honey
- 1 tbsp mustard
- juice and small amount of grated zest of 1 lemon
- 90 ml olive oil