Roast pumpkin soup with walnuts & herb oil

For ➏ 

1 kg pumpkin, such as kabocha 

400 g sweet potatoes, unpeeled 

15 cl olive oil 

5 g sage leaves 

1 red chilli, thinly sliced on an angle (10 g) 

1 leek, trimmed & cut into 2mm rounds (200 g) 

1 large onion, peeled & roughly chopped (240 g) 

10 g piece fresh ginger, peeled & julienned 

fine sea salt 

½ ts smoked paprika 

½ ts ground coriander 

2 small potatoes (200 g) 

60 g walnuts 

1½ tbs maple syrup 

10 g coriander leaves, finely chopped 

10 g parsley leaves, finely chopped 

1 ts finely grated lemon zest 

Heat the oven to 220° C (200° C fan)/425F/gas 7. Put the whole pumpkin and sweet potatoes on a baking tray lined with greaseproof paper and roast, turning once halfway, for an hour, until soft and golden. Remove and turn down the oven to 180° C (160° C fan)/350F/gas 4. Once they’re cool enough to handle, use a metal spoon to peel off the pumpkin and sweet potato skins, and to scoop out the pumpkin seeds. Meanwhile, put 80ml olive oil in a small saucepan on a medium heat, then add the sage leaves and fry for about 2 m, until deeply green. Use a slotted spoon to lift out the sage, transfer to a sheet of kitchen paper and leave to crisp up. Add the chilli to the hot oil, fry, stirring occasionally, for about 2 m, until deeply red, then transfer to the kitchen paper alongside the sage. 

Transfer the hot oil to a large saucepan on a medium heat, add the leek, onion, ginger and three teaspoons of salt, and cook, stirring occasionally, for 5 m, until soft and translucent. Add the smoked paprika and ground coriander, cook for a minute, until fragrant, then add the cooked pumpkin and sweet potato flesh, and 1.6 litres of water. Peel and grate the potatoes on to a chopping board, then add to the soup before they discolour. Bring the soup to a boil, then turn down the heat and simmer for 15 m. While the soup is cooking, make the nut brittle. Line a small baking tray with greaseproof paper, top with the walnuts, maple syrup and a quarter-teaspoon of salt, and toss to coat. Roast, stirring once halfway, for about 10 m, until toasted and golden brown, then remove, sprinkle the fried sage and chilli on top, toss to combine and leave to cool. 

Once the nut mix is cool, scrunch up the paper to crush the brittle into smaller pieces. Make the herb oil by combining the coriander, parsley, lemon zest, remaining 70 ml oil and a quarter-ts of salt in a small bowl. Once the soup has cooked, take off the heat and blitz with a stick or regular blender until smooth and velvety. Add a splash more water to loosen, if need be, then divide between six bowls. Scatter the maple walnut brittle on top and serve drizzled with the herb oil.

♥︎Tajine with cod & sweet potato

For ➋ 

 500 g skinless cod fillet 

2 onions, in half rings 

1 sweet potato, cubed 

15 cl fish stock 

15 cl passata 

2 cloves of garlic, finely chopped 

½ red pepper, in strips 

½ orange pepper, in strips 

1 red chili pepper 

1 tin of chickpeas 

olive oil 

 marinade: 

1 handful of coriander, finely chopped 

1 handful of flat-leaf parsley, finely chopped 

1 tsp baharat (Arabic spice mix) 

1 dash of olive oil 

½ preserved lemon, finely chopped peel 

Put the coriander, parsley, baharat, olive oil and preserved lemon in a bowl.  Stir everything well. Marinate the cod fillets in the oil for a while. Or put them together in the fridge for 30 m. 

Put some olive oil in the tajine and fry the onion in it. Add the sweet potato cubes and season with salt and pepper. Deglaze with the fish stock and the passata. Put the lid on the tajine and let it cook for 10-15 m. After 5 m, add the pepper strips. 

Then add the garlic, the chili pepper and the pieces of fish, together with the marinade (optional). Let it cook covered for the rest (depending on the thickness of the fish, 15-20 m). 

Pat the chickpeas dry between two pieces of kitchen paper. Put a pan on the stove and heat a dash of olive oil in it. Fry the chickpeas with, if desired, some more coriander, mint and baharat. Put the chickpeas in a jar and serve with the tagine on the table.

Thai fish soup

For ➍
1 tbs cooking oil
1 clove garlic, finely minced
1 ts fresh ginger, grated
¼ red onion, thinly sliced
½ red chilli pepper, sliced (optional)
1 stalk lemongrass, bottom stalk only, bruised (substitute with peel of lemon or lime)*
4 kaffir lime leaves, torn (substitute with peel of lemon or lime)*
40 cl can coconut milk
2 dl vegetable broth
juice of ½ lime
1 tbs fish sauce
175 g shrimps, peeled & deveined
220 g salmon, cut into 2.5 cm chunks
assorted vegetables, such as spinach, snow peas, kale, tomatoes, bell pepper, etc.
1 tbs minced cilantro/coriander

In a wok or soup pot over medium high heat, add cooking oil and swirl to coat. When hot, add in the garlic, ginger, red onion, chilli pepper, lemongrass, kaffir and gently cook for about 2 m to release the aromas and flavors.
Pour in the coconut milk and broth and let simmer for 15 m. Remove the lemongrass, kaffir (or the lemon/lime peel if using)* and discard. Season broth with fish sauce and lime juice to taste.
Add shrimp, salmon, vegetables and cilantro. Cook for 3-4 m or until the shrimp and salmon is cooked through.
Add 250 g cooked dried rice noodles to turn the soup into a light dish.

*When substituting with the peel of a lemon or lime, use a vegetable peeler to get thin strips of peel  and give each strip a good bruising or twist to release the oils.
**Eventually, add some fresh tomatoes, cut into wedges.

Couscous with halloumi & fried red pepper

For ➍

4 red peppers, cut into strips

335 g whole grain couscous

40 g raisins

40 g almonds, roughly chopped

2 cloves of garlic, pressed or finely chopped

20 sprigs fresh cilantro, finely chopped

2 limes

250 g halloumi, cut into 1-2 cm cubes

125 g fat yogurt

70 cl vegetable stock

3 tbs olive oil

4 tbs extra virgin olive oil

pepper & salt

Grate the zest of the lime. Squeeze the lime.

In a salad bowl, mix the couscous and raisins with the stock and allow to soak, covered, for 10 m. Then stir with a fork.

Heat ½ of the olive oil in a frying pan over a medium heat and fry the pepper strips 7 - 9 m. Season with salt and pepper.

Meanwhile, heat the remaining olive oil in another frying pan over medium heat and fry the lime zest and garlic for 30 s.

Add the cubes of halloumi, fry for 3 - 4 m until crispy. Then remove them from the pan.

Fry the soaked couscous 1 - 2 m in the same pan in the lime-garlic oil.

Mix the coriander with the couscous and season with the extra virgin olive oil, pepper and salt.

Divide the couscous over the plates and scoop the bell pepper strips on the side. Drizzle the couscous with the lime juice and garnish with the halloumi and almonds. Serve the yogurt separately, so that everyone can add it to their own taste.

♥︎Tray bake of giant beans with ratatouille vegetables & pistou

For ➍

2 cans giant white beans (400 g each), rinsed & drained

2 red onions, peeled, cut into 8 wedges each

2 red bell peppers, chopped

1 eggplant, in pieces

1 zucchini, in pieces

4 small tomatoes on the vine, each cut in 4 wedges

3 garlic cloves, thinly sliced

2 tbs rosemary needles, coarsely chopped

1 red chilli pepper, in rings

pinch chilli flakes

salt pepper

4 tbs olive oil

For the pistou*:

80 g pine nuts

40 g basil

1 garlic clove, finely chopped

10-12.5 cl olive oil

Preheat the oven to 200 °C.

Put the beans, all the vegetables, the garlic, rosemary, chilli pepper and chilli flakes, four tablespoons of olive oil, a good pinch of coarse salt and a pinch of pepper in a bowl and toss. Divide the mixture over two baking trays lined with parchment paper.

Slide the baking trays into the oven and roast for 45-60m, until the vegetables are tender and the beans are just a little crunchy. Switch the baking plates halfway through, so that they both receive the same amount of top and bottom heat.

For the pistou, toast the pine nuts in a dry frying pan until they are nicely browned. Set aside 12 basil leaves. Place the rest of the basil leaves, garlic and half the pine nuts in the bowl of the food processor and pulse a few times. Then, while the machine is running, pour in as much oil as needed for a runny sauce in a trickle. Taste and season the pistou with salt and pepper.

Transfer the beans and vegetables to a serving platter. Sprinkle over the rest of the pine nuts and the reserved basil leaves. 

Serve the pistou separately.

*Pistou is the Provencal version of Italian pesto. It's basically the same sauce without Parmigiano.

Jamaican pork tenderloin

For ➍
500-750 g pork tenderloin, trimmed & cut into 2 cm slices*/**
2 dl orange juice
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 ts cornstarch***
2 tbs apple juice
2 large cloves garlic, minced
½ ts ground cayenne pepper
¼ ts ground cumin
¼ ts dried leaf thyme
¼ ts salt
2 tbs minced scallions

Place the pork* slices, a few at a time, between 2 sheets of waxed paper or plastic wrap. Using a meat mallet or rolling pin, pound slices to 0.5 cm thickness.
Coat a skillet with a small amount of vegetable oil. Place skillet over medium-high heat until very hot.
Add slices to make a single layer in the skillet. Cook slices for about 6 m, or until the meat is cooked, turning once halfway through cooking time. Transfer the pork to a warm platter. Cover to keep warm. Repeat until all the meat is cooked.**
Add the orange juice to the skillet. Quickly bring to a boil, scraping bottom with a spatula to loosen any browned bits. Add the onion, green peppers, red peppers. Cook, stirring, for 5 m, until vegetables are tender.
Place the cornstarch in a small bowl. Add the apple juice. Stir until smooth. Add the minced garlic, ground cayenne pepper, cumin, thyme, and salt. Add to the skillet. Cook, stirring, for 3 m, or until the sauce thickens.
Serve over the meat. Sprinkle with the scallions.
Serve with oven-baked sweet potatoes.

*Or chicken fillets, sliced in 2 lengthwise.

**Or braise the meat in a traditional way: brown the complete tenderloin for a few m in oil, then braise for about 15-25 m in a skillet.

***Omit, if wanted.

Burrata with warm peppers & tomato salad

For ➍
3 mixed peppers
4 tbs olive oil
360 g mixed tomatoes
2 tbs green pesto
½ jar (90 g) sun-ripened olives Taggia
1 ciabatta
1 burrata

Halve the peppers, remove the stalk and seeds and cut into strips 1 cm wide. Heat 2 tbs oil in a frying pan or wok and fry the peppers over high heat for 8 m. Stir frequently.
Meanwhile, halve the tomatoes and cook for 1 m with the pepper mix. Remove the pan from the heat.
Mix the pesto with the remaining oil and stir in the olives. Spoon into a bowl and let stand for 5 m.
Meanwhile, tear the bread into pieces. Put the burrata on the pepper-tomato salad and serve with the bread. Drizzle cheese with some oil.

Salade niçoise with maatjes

For ➍ 

4 maatjes (marinated herring fillets)
4 eggs
200 g extra fine princess green beans
250 g cherry tomatoes (or sun-dried tomatoes)
1 yellow pepper
1 red pepper
1 bunch scallions
600 g new potatoes
100 g black olives
1 tbs fine sugar*
4 tbp olive oil
4 sprigs fresh thyme
pistou with 4 sprigs of basil**
salt and pepper
dressing:
250 g natural yogurt
2 tbs old-fashioned mustard
5 tbs olive oil
⅓ bunch flat parsley**
pepper & salt
4 sprigs oregano

Preheat the oven to 200°C. Clean the spring onions and cut the baby potatoes into 2. Peel the peppers and cut them into strips.
Cover the oven plate with baking paper and arrange the potatoes on top, with the cutting edge down. Prick holes in the cherry tomatoes with a knife and add them, together with the spring onions, the olives and the bell peppers. Drizzle with olive oil, season with salt and pepper, dust with sugar and sprinkle with thyme and oregano. Bake for 25 m and allow to cool.
Remove the tops of the beans and boil them for 5 m in salted boiling water. Scare them in ice cold water.
Dip the eggs in boiling water. Depending on their size, drain them after 7 to 8 m of cooking time and let them scare in cold water.
Make the dressing: mix the finely chopped parsley** with the other ingredients.
Peel the eggs and cut into 2. Arrange the grilled vegetables and beans on the plates or in a large bowl. Add the eggs, the maatjes and the basil.
Sprinkle with a little dressing and serve.

*Optional.
**Or mix the parsley and the yogurt with the hand blender, instead of chopping finely.

Peri peri sauce

For ➍
1 red onion
4 cloves garlic chopped
1-2 bird's-eye peri peri peppers, chopped
2 tbs sweet, smoked paprika powder
4 tbs white wine vinegar
2 tbs Worcestershire sauce
grated zest plus the juice of 2 lemons
pinch salt & pepper
small bunch basil

Mix the ingredients. Add a little water and chop finely.
You can then let the chicken marinate in the sauce for a while, before you roast it in the oven. If you use chicken thighs, you can first grill them in a grill pan and then bake them in a large baking dish together with the marinade in a hot oven at 200°C for 10 m.

Serve with chicken f.i.

Slow cooker chicken pumpkin curry

For ➍
40 cl coconut milk
2 tbs Thai red curry paste
1 tbs fish sauce
1 tbs soy sauce (or tamari)
1 tbs brown sugar
450 g sugar pie pumpkin (cubed)
600 g boneless skinless chicken breast
1 ts salt
1 red bell pepper, sliced
700 g baby spinach, fresh
1 lime, juiced
steamed rice
lime wedges
coriander
cashews, toasted

In the bowl of your slow cooker, stir the coconut milk, curry paste, fish sauce, soy sauce and sugar. Add the pumpkin and chicken. Nestle the pumpkin and chicken until it is submerged in the liquid. Cook on low for 8 h or high for 4 h. Switch the cooker to high if it’s not already, and transfer the chicken to a bowl. Season the liquid with salt. Add the spinach and bell peppers to the top of the liquid. Use two forks to shred the chicken (it will shred very easily) and return to the cooker. Cook the curry for 10-15 m longer, until the spinach is cooked and beginning to wilt. Add the juice of 1 lime. Serve over steamed rice with extra lime, cilantro and cashews.

Read tip on slow cooking.

Shika tataki (deer tataki with vegetables)

For ➍
600 g deer (or hind) fillet
200 g fine green beans
200 g pod peas
2 carrots
2 lemons juice
ginger 3 cm
½ red pepper
4 tbs sesame seeds
1 dl soy sauce
1 dl rice vinegar
1 tbs raw cane sugar
2 tbs olive oil
salt & pepper

Cut the ends of the beans and pod peas. Blanch  them (and eventually the carrots) for 3-6 m in a large pot of salted boiling water. Drain and scare into ice water so they retain their green color. Peel the carrots and cut into long pieces of 1 cm wide. Then cut them into thin strands with the peeler. (Raw, not when blanched).
Prepare the sauce. Peel, grate and squeeze the ginger. Mix the ginger with the lemon juice, soy sauce, rice vinegar and raw cane sugar.
Put a pan on the fire with olive oil and heat it.
Season the deer fillet with salt and pepper. Crust the meat 1 m on each side. Deglaze with the sauce, let cook for ± 4 m. Turn the meat regularly so that the flavour of the sauce is well absorbed. Bake the meat nice rosé (about 8 m for 400 g).  
Remove the meat from the pan, wrap in a sheet of aluminum foil and let rest for 5 m.
Let the sauce boil until slightly syrupy.
Sprinkle your work surface with sesame seeds. Roll the meat in it to get a crispy sesame crust. Cut the meat into very thin slices.
Divide the beans and pod peas pod on 4 plates. Arrange the thin slices of doe and cover again with the sauce. Finish with the rolled carrot slivers and bring to taste with finely chopped red pepper.
Serve with cooked glass noodles.

Fattoush (Lebanese pita salad)

For ➍
1 pepper, julienned
4 tomatoes, in parts
6 mini-cucumbers, in thick slices, or 1 young 'normal', cut in half lengthwise
1 shallot, finely chopped
6 sprigs of mint, leaves only, finely chopped
2 pita bread, open & cut for an extra crispy effect
1 tbs sumac
1 lemon, squeezed
olive oil
1 to 2 cloves garlic, finely chopped*

In a large bowl, mix sumac, lemon juice, oil and any garlic with salt and pepper into a tasty dressing. Add the vegetables and the mint and mix well.
Roast the pita bread golden brown and crispy*.
Break them into pieces and serve them with the salad*.

*Marinate the toasted bread in the dressing, this gives a soft, comforting structure to the salad.

Scallop & mango ceviche

For ➍
500 g dry sea scallops, tough white muscle removed*
2 ripe mangoes, peeled & chopped, divided
8 cl lime juice
¾ tsp salt
180 g thinly sliced chilli peppers, such as poblanos or jalapeños
50 g very thinly sliced red onion

Bring 1.2 cm water to a gentle simmer in a large skillet over medium heat. Add scallops and cook until firm and just cooked through, 3 to 5 m. Transfer the scallops to a medium non-reactive bowl with a slotted spoon. (Discard the poaching liquid) Add half the mango to the bowl with the scallops. Puree the remaining mango with lime juice and salt in a blender or food processor until smooth. Pour the puree over the scallops.
Add chilli peppers and onion. Gently toss to combine. Cover and refrigerate the ceviche for 1 h, gently stirring halfway through.
Serve chilled.**

*Dry sea scallops differ from wet scallops, which have been treated with sodium tripolyphosphate. Wets are less flavourful, and will not brown properly.
*Try serving this ceviche Peruvian-style, with hard-boiled egg, sweet potato, lettuce and corn. Or keep it simple and serve it on salad greens with tortilla chips on the side.

Mediterranean roasted vegetables

For ➍
1 large red onion, cut into wedges
1 large red pepper
1 large green pepper
2 medium zucchini
1 medium sweet potato (or 500 green beans or 150 g mushrooms)
2 tbs extra virgin olive oil
coarse salt

Preheat the oven to 200°C. Cut all the vegetables into 1.5 cm wide pieces.
Put in a large roasting pan, drizzle with olive oil and sprinkle with salt. Cover the pan with foil and roast for 20 m, then uncover and roast for 20-30 m more, until the sweet potato chunks are tender when pierced with a paring knife. The veggies should be soft and sweet.*
Serve hot or at room temperature or toss with pasta, top a pizza, stir into soup, stuff a sandwich or wrap, or toss with vinaigrette for a salad.

*Cool on a rack, then divide them into servings to keep in the fridge for a week or the freezer for about 3 months.

Tajine of chicken, carrots & cumin

For ➍
600 g chicken fillet, cut into 4 cm cubes
250 g carrots, cut into sticks
2 onions, coarsely chopped
2 cloves garlic, finely chopped
4 tbs olive oil
1 tbs salt
1 tbs ground cumin
½ ts ground black pepper
½ ts cinnamon powder
½ ts ground coriander
¼ ts ground nutmeg
1 glass water
2 tbs chopped flat parsley
2 tbs finely chopped fresh coriander
¼ ts ground cumin

Put the oil, onion, garlic, herbs and salt in a tajine dish (if necessary replace with ordinary or cast iron frying pan with a well-closing lid).
Place the container on medium heat.
Add the cubed chicken, carrots and 2 tbs of water after a few m.
Put the lid on the pot or pan and simmer for 30 m on a low heat. Check now and then if there is enough cooking liquid. If not, add a little water.
Finish when the chicken and carrots are cooked, with leaves of flat parsley, coriander and cumin.

Cold melon soup with Ganda ham

For ➍
1 ripe cantaloupe melon 1 kg
juice of 1 orange
juice of a ¼ lemon
½ ts sea salt
½ ts pink pepper*
sugar**
4 slices Ganda ham, cut in ribbons***

Peel the melon. Purée the meat. Mix juices through it. Add salt, pepper and sugar to taste.
Refrigerate for a few h.
Spoon ¼ of the ham through the soup. Serve and decorate with the rest of the ham.
(Add a few ice cubes).

*Or use shichimi togarashi mix
**optional
***Use Parma ham instead.

Dry-cured Ganda ham is made near Ghent and is considered to be as tasteful as the Parma.

Halloumi salad with sweet chilli sauce

For ➋
3 fresh red chilli peppers
2 tbs liquid honey
1 lime, halved
1 block of halloumi 225 g
salad leaves of your choice
extra virgin olive oil to taste

Cut 2 chillies with seeds into rings. Remove the seeds from the third and cut the pepper into small pieces (this to get the full sharpness, remove if desired more seeds). Put the peppers in a small pan with a thick bottom, together with the honey, and squeeze 1 ts lime juice from a lime half on top. Put the pan on the smallest pit of the stove and bring the contents to the boil. Turn down the heat and simmer for 4 m. Stir frequently and keep an eye on the pan, otherwise the contents will foam over the edge. Remove the pan from the heat.
Put a few salad leaves on 2 plates and pour as much oil as you want.
Cut the unused lime half into pieces and if desired place a piece on each plate.
Cut the block halloumi into 8 pieces. Heat a frying pan of cast iron or with a thick bottom. Put the slices in the hot pan and fry them without oil for 30-60 s, until the bottom has brown stripes. Turn the slices over and bake the other side until it is brown.
Put the halloumi on the lettuce and spoon the lipstick red chunks of chilli in their honey glaze over the cheese. Eat the dish immediately.

A more modest version without sauce.

Pithiviers salé (Savoury Loiret chicken & fennel pie)

For ➋ pithiviers (18 cm) , suitable for ➋-➍
2 chicken legs
1 orange pepper, cut into small cubes
1 fennel bulb, cut into thin slices
1 shallot, finely chopped
5-10 cl white wine
1 package fresh puff pastry from the cooling
1 tbs of crème fraîche
2 tbs flat parsley, coarsely chopped
1 egg yolk
1 egg white
dash of milk
pepper & salt to taste

Bake the chicken legs in a pan until golden brown (30-40 m). Let them cool.
Preheat the oven to 200°C.
Heat 1 tbs of olive oil in a pan. Stew the fennel briefly (without browning). Add white wine, so that the fennel is just covered. Season to taste with salt and pepper. Reduce over medium heat.
Pick as much chicken meat from the bones as possible. Be sure to have smaller and larger pieces to get a nice structure in your final pithiviers.
Mix the chicken meat with fennel, pepper, crème fraîche, parsley and egg yolk.
Cut a 18 cm circle and a 20 cm circle from the puff pastry. Fill the small circle with half of the chicken mixture, leaving 1.5 cm on the edge and making it a beautiful mountain. Mix the egg white and a dash of milk with a fork. Brush the mix on the outer edge of the small circle of puff pastry.
Put the big circle on it. Make sure that the 2 circles are properly connected by folding a decorative border or pressing the edge with a fork. Make a pattern from the middle with the back of a knife (or a tooth pick) to the edge and make sure that you do not poke through the puff pastry. Make a hole in the top so that the steam can escape. Brush the whole pie with the egg & milk mixture and put the cake in the preheated oven for 25-30 m.
Serve warm with a fruity red wine.

*Quantities for 2 pithiviers. Adjust for smaller pithiviers (to be used as a starter).
*Use a springform tin for easier baking

A pithivier is a traditional French dish hailing from the town of Pithivier in the Orléans region of France which dates back to the 17th century. Originally pithiviers were made with sweet fillings, namely frangipane, but are now more commonly savoury.

Tomato medley with halloumi

For ➋ as a salad or for ➍ as a starter
1 fresh red chilli
½ bunch fresh basil
extra virgin olive oil
balsamic vinegar
600 g mixed cherry tomatoes
250 g halloumi cheese
1 large beefsteak tomato
for the dressing:
2 yellow tomatoes
2 orange tomatoes
4 cloves of garlic

Preheat the oven to 190ºC.
For the dressing, place the tomatoes and garlic on a baking tray and roast for 15 m, or until soft.
Deseed and finely slice the chilli and pick and tear up the basil, reserving a few baby leaves for garnish.
Once roasted, pop the tomatoes in a blender and squeeze in the soft garlic flesh, then blitz until smooth.
Add a few swigs of oil, a splash of balsamic and a pinch of sea salt and black pepper, blitz again and check the seasoning, then set aside.
Roughly chop the cherry tomatoes, then place in a bowl and dress with oil, the chilli and torn basil.
Slice up the halloumi, then hit it with some black pepper.
Preheat a large non-stick pan over a medium heat, then add the halloumi in a single layer so most of the slices are touching – you want to create a doily effect with a few gaps.
Cook for 4 to 5 m, or until golden and starting to melt together, then carefully flip over with a fish slice. If it breaks, don’t worry, it will all melt back together.
Once golden on both sides, slide it onto a serving board.
Finely slice the beef tomato and lay the slices on top of the halloumi.
Tip over the dressed tomatoes over and scatter with the reserved basil leaves.
Take to the table with the tomato and roast garlic dressing to drizzle over before serving.

Lamb Kabouli

For ➍
500 g lamb, cut in small pieces, visible fat removed
300 g white Basmati rice
200 g cooked chickpeas
2 tbs vegetable oil
2 dl stock or water
whole spices:
2 cinnamon sticks
2 whole cardamom pods
3-4 cloves
1 ts peppercorn, lightly crushed
1 large onion, chopped fine
½ ts saffron strands
salt (to taste)
Omani spice mix:
4 cloves garlic, chopped
1 ts fresh ginger, crushed
1 heaped ts cumin seeds
1 heaped ts coriander seeds
1 heaped ts cardamom seeds
2 ts cayenne pepper
½ ts ground turmeric
2 tbs distilled vinegar

Combine all spice mix ingredients in an electric food processor and process until a thick paste is formed, use vinegar sparingly as it can make the overall taste too acidic. Store refrigerated in an airtight container for up to 2 weeks.
Heat oil in non-stick pan. Sauté onions and half of the whole spices. When onions start to brown, add the prepared Omani spice mix.
Add lamb to the pan and mix with all the spices. Add 20 cl stock or water, cover pan and allow to cook till meat is tender. Depending on the cut of meat, it may take up to 30 m on medium heat.
When meat is done, add chickpeas.
Rinse and drain Basmati rice.
Bring 6 dl of water (add a large pinch of salt and remaining whole spices) to boil in another large pan. Add in rice and cook till rice is fluffy.
When rice is done, add lamb in layers and chickpeas into the pot. Cover and remove from heat.
After about 10 m, open pan and carefully mix together the meat and rice.
Serve.