Halloumi with Carrots and Cannellini Beans (3-4) Reply A delicious and easy dish from Rukmini Iyer’s ” The Roasting Tin around the World”.
Halloumi with Harissa (2) Reply I love this recipe for baked Halloumi from “Bazaar” by Sabrina Ghayour. She suggests serving it with bread, but I like to serve it on top of some puy lentils. I recently added some fried shitake mushrooms to the lentils and that worked well too.
Tomato, Feta, Almond and Date Baklava (6) Reply A recipe from the excellent and recently reprinted ” The Modern Vegetarian” by Maria Elia. It can be served hot or cold.
Duck with Olives and Oranges (4) Reply A recipe from Seville from Elizabeth Luard ” The Cooking of Spain” 1991
