Discovering an opened jar of jalapeño peppers at the back of fridge prompted this green harissa; a delicious accompanying condiment that can be served alongside just about any type of vegetables or meat, making the peppers infinitely more usable.
- 1 medium cauliflower
- olive oil
- sea salt flakes
- 1 tbsp cumin seeds
- 2 tbsp corianders seeds
- 160 g / approx. ½ bunch spring onions, roughly chopped
- 1 cup Italian parsley leaves
- 1 cup + extra coriander leaves
- 2 cloves garlic, finely chopped
- 2 tbsp extra virgin olive oil
- 3 tbsp lemon or lime juice
- 40 g jalapeño peppers, drained
- 1 tsp + extra sea salt flakes
- 4 x 100 g pieces haloumi
- 4 lime wedges
- freshly cracked black pepper
Preheat oven to 240C.
- Slice the cauliflower into 2cm thick pieces. Place the slices and small pieces that will break off as you slice onto a baking tray and drizzle with olive oil. Season with sea salt flakes and roast for 10 – 15 minutes until browned at the edges.
- Toast the cumin and coriander seeds in a dry pan. Leave to cool before grinding until fine.
- Place ground seeds in a food processor with the spring onions, parsley, coriander, garlic, extra virgin olive oil, lemon juice, jalapeños and sea salt flakes. Process until a wet paste. Season to taste.
- Fry the haloumi in a pan on high with a little olive oil until browned on all sides. Serve with the roasted cauliflower, green harissa and a lime wedge. Garnish with coriander leaves and freshly cracked black pepper.