Nigel Slater’s recipe for halloumi with pickled slaw
The cabbages are wonderful right now – purple or green, crinkly leaved or smooth and white. I have been shredding the smoky blue-green savoys, tossing them into a pan of hot oil with matchsticks of ginger, minced chilli, garlic and soy sauce. The red cabbages have been cooked with apple juice, cinnamon and juniper to accompany roast pork, while the tight “drumhead” varieties are steamed and tossed in lemon juice and black pepper”.
Grilled halloumi with pickled slaw
You need half of the pickled slaw for the halloumi recipe below. It will keep, in a storage jar, in the fridge. Serves 4
For the pickle:
brussels sprouts 100g
red cabbage 300g
white cabbage 250g
white wine vinegar 550ml
granulated or caster sugar 150g
black peppercorns 12
garlic 3 cloves
For the dressing:
natural yoghurt 125g
tahini 2 tbsp
lemon juice of 1, small
coriander leaves 10g
parsley leaves 10g (a handful)
iced water 4 tbsp
For the halloumi:
halloumi 700g
olive oil a little
Trim the brussels sprouts, then slice them into three. Finely shred the red cabbage. Do the same with the white cabbage. Put the sprouts and cabbages in a colander, place over a bowl, then sprinkle generously with salt. Massage the salt well into the shredded leaves and set aside to drain for 30 minutes. Squeeze the leaves in your hands and pack into a couple of medium-sized storage jars or a large mixing bowl.
Pour the vinegar into a stainless-steel saucepan, add the sugar, peppercorns and the whole garlic. Add 550ml of water and bring to the boil. As soon as the sugar has dissolved, pour the hot liquor over the salted vegetables, toss thoroughly then seal or cover and set aside overnight, or for at least 4 hours. Turn the vegetables occasionally by stirring or shaking the jar.
Cut the halloumi into large pieces about 1cm thick. Brush them with olive oil. Heat a ridged griddle pan, place the halloumi on the hot griddle and cook for about 4 minutes on each side.
Mix together the yoghurt, tahini and lemon juice. Finely chop the coriander and parsley and stir into the sauce. Thin to coating consistency with the iced water.
Put half the slaw in a bowl, drained of its marinade. Add the tahini dressing and toss together.
Serve the slaw with the halloumi, hot from the griddle.
Click here for more recipes from Nigel Slater – A cook who writes
Recipe: Clodagh McKenna’s rock buns
Nigel Slater’s recipe for beetroot remoulade with blood orange
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