Wednesday, July 27, 2016


serves 2

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.

To serve, divide the beans between the plates and place halloumi rolls on top.

bacon recipe source: DailyDish (@DailyDishForYou), 13 Garnet Park, 6 Drill Avenue, Montague Gardens, Western Cape, South Africa, 7441

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