Esta es una exhibición prevé de cómo se va ver la receta de 'Grilled Haloumi Cheese And Treviso Soaked Leaves With Herb Oil Roast Cherry Tomatoes' imprimido.

Receta Grilled Haloumi Cheese And Treviso Soaked Leaves With Herb Oil Roast Cherry Tomatoes
by Global Cookbook

Grilled Haloumi Cheese And Treviso Soaked Leaves With Herb Oil Roast Cherry Tomatoes
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 1 pun cherry tomatoes
  • 1 x salt and black pepper virgin extra virgin olive oil
  • 2 x handfuls mixed fresh herbs such as basil oregano marjoram flat parsley and chives roughly minced
  • 1/2 med red onion finely minced
  • 1 Tbsp. white wine vinegar
  • 2 clv garlic crushed
  • 1 pch caster sugar
  • 1 x 400g can borlotti or possibly cannellini beans liquid removed and rinsed
  • 1 pkt haloumi cheese sliced
  • 1 x trevisa (or possibly radiccho), cut lengthways into 6 wedges
  • 4 Tbsp. tapenade (black olive paste)
  • 1 x lemon halved

Direcciones

  1. Preheat the oven to 200C/400F/Gas Mark 6.
  2. Put the tomatoes in a roasting; tray sprinkle with salt a few good twists of black pepper and a generous slug of oil and roast for about 5 min (or possibly 8 min if not peeling).
  3. Leave to cold then slip off the skins.
  4. Put 6 tbsp of virgin extra virgin olive oil in a processor and briefly blast with 1 handful of herbs then mix with the tomatoes and leave to infuse.
  5. Next mix the onion with the vinegar garlic and sugar and blend well.
  6. Add in the beans then mix in the remaining herbs. Leave both the beans and the tomatoes at room temperature for an hour or possibly two then pour.the herb' oil from the tomatoes into the bean mix.
  7. When ready to dish up brush the sliced cheese and cut edges of the treviso with oil and grill till the cheese is lightly browned and the leaves singed and wilting.
  8. Put a wedge of treviso on each plate spoon over the beans and top with the tomatoes cheese and l tsp of tapenade. Then pour over any dressing left in the bean bowl add in a squeeze of lemon and serve.
  9. The tomatoes are best stripped of their skins once roasted to help them absorb the herby oil but you can leave them as they are if you do not fancy the fiddle. Make the tomato and bean bit beforehand but only grill the cheese and treviso once you ate ready to eat. Use radicchio if you cannot find treviso.
  10. Serves 6
  11. You can make most of this dish in advance. Steam the chicken remove the meat from the bones then put it back in the foil in the steaming tray with all "the buttery juices. Simply resteam for about 5 min till warm and. givc'the couscous a blast in the. microwave. .