Halloumi pintxos with a pea dip

The halloumi is lifted by the smokiness of the paprika and the sweetness of the honey.  The dip is just delicious.  Makes an excellent starter or canapé.

Preparation Time: 10 Mins

Cooking Time: 2 Mins

Total Time: 15 Mins

Ingredients

For 2 servings…

For the dippers

2 tsp               Olive oil    

125 gms          Halloumi    

½ tsp             Honey  - runny        

¼ tsp             Paprika  - smoked    

For the dip

20 gms            Peas  - frozen         

½                   Avocado  - skinned   

1 cloved           Garlic  - crushed      

1½ tbs            Lime juice  

1 tbs               Olive oil    

1                    Chilli  - dried, hot, small, chopped          

Method

Put the frozen peas in a bowl and pour over boiling water to cover.  After five minutes, drain and put in a food processor.  Add the avocado, garlic, lime juice, olive oil and chilli and process until smooth.

Taste for seasoning.

Just before you’re ready to eat, cut the halloumi block into eight pieces.

Heat the olive oil in a frying pan on a high heat.  Fry the halloumi for about one minute or so on each side until golden.  Then lower the heat to a medium heat.  Drizzle over the honey and sprinkle over the smoked paprika and just a little pinch of sea salt and coat the halloumi in the smoky-salty sweetness of the sauce in the pan.

Put the halloumi pieces on to pintxos sticks

Serve immediately.

Wine recommendations

A rustic red or white wine.

Conventional

     Côtes du Luberon blanc or rouge

     Côtes du Rhône blanc or rouge

Interesting

     Gaillac

     Gamay de Loire

Adventurous

     Fino Sherry