200g halloumi cheese
200g streaky bacon
2 tbsp fresh chives, chopped
200g green beans, ends chopped off
1 1/2 tbsp flaked almonds
2 leaves fresh sage
1 clove garlic, peeled and cut in half
butter (from your pantry)
salt and pepper (from your pantry)
Heat oven to 200ºC (400ºF).
Cut the halloumi into sticks – about 1.5 cm wide. Lay the bacon slices out on a board and scatter with chopped chives and freshly ground black pepper. Roll the bacon around the halloumi in a spiral to cover the halloumi stick. Place the halloumi rolls on a baking sheet and bake for 15 minutes until the bacon browns and begins to crisp.
Bring a saucepan of lightly salted water to the boil. Add beans and cook for 2 minutes. Once cooked, drain in a colander and rinse under cold water. Set aside.
Place a small pan on high heat and dry toast the almonds until lightly browned - about a minute. Toss often to make sure they don’t burn.
Put a frying pan on medium to high heat. Add a few knobs of butter. When the butter has melted, add whole sage leaves and garlic and cook for about a minute. Now add the beans to the frying pan and mix through with the butter sauce. Scatter with the toasted almonds.