Ingredients

Method

For the syrup:
• 4 T Woolworths date syrup
• 1 ClemenGold, zested and juiced
• 3 bay leaves
• 2 sprigs rosemary
For the lavash:
• 100 g flour , plus extra for sprinkling
• 50 g wholewheat flour (alternatively, use plain flour)
• ½ t salt
• 3 T oil
• 5 T water
• 2 T Woolworths roast seed-and-coriander dukkah spice
• sea salt, for sprinkling
• 300 g halloumi, torn

Method

Ingredients

1. To make the syrup, place all the ingredients in a small pan and simmer for 3–5 minutes. Set aside.

2. To make the lavash, preheat the oven to 220°C. Combine the flours and salt in a mixing bowl. Make a well in the centre and add 2 T olive oil. Stir in the water and mix to form a stiff dough, then tip out onto a lightly floured work surface.

3. Divide the dough into small balls and roll out to make long oval shapes about 15 cm long. Place on a lined baking sheet. Lightly brush the surface of the dough with water and sprinkle with the dukkah and salt. Bake for 7–10 minutes, or until lightly golden and crisp. Transfer to a wire rack to cool. Heat in the oven just before serving.

4. Fry the halloumi in a pan until golden brown, then remove from the heat and pour over the syrup.

Cook’s note: Serve with baguette instead of lavash, if you prefer.

Find more cheese recipes here.

Photographs: Andrea Van Der Spuy
Production: Hannah Lewry
Food Assistant: Jacqueline Burgess