PETER GORDONS ROAST PARSNIPS AND CELERIAC, SMOKEY APPLE COMPOTE, HALOUMI AND PISTACHIOS
PETER GORDDONS ROAST PARSNIPS AND CELERIAC, SMOKEY APPLE COMPOTE, HALOUMI AND PISTACHIOS
6 as a starter, warm or at room temperature
This combination of apple compote, chewy haloumi and sweet roast
vegetables is terrific. It is a fairly rich salad but very delicious: it
barely lasted until lunchtime when I cooked it for the photo shoot! This
technique of soaking haloumi is a trick I learnt from Tarik and Savas
in Istanbul and I’ve never looked back since. It turns a very firm and
salty cheese into something more like firm mozzarella.
[ I n g r e d i e n t s ]
400g (14oz) haloumi, sliced 1cm (1/2 in.) thick
2-3 (500g/1lb. 2oz.) eating apples
2 strips orange peel (with no pith)
1 tsp smoked paprika
60g (5tbsp/ 1/3 cup) sugar
2 cloves, roughed bashed
t bsp cider vinegar
600g (1lb. 5oz.) parsnips, peeled, halved and sliced lengthways
1 large celeriac (600g/1lb. 5oz.) peeled, halved and sliced 5mm (1/4inc) thick
1 leek, sliced into 1cm (1/2in.) rings
1 tbsp chopped mixed fresh hard herbs (rosemary, thyme, oregano, sage)
2 tsp coriander seeds, crushed
4 tbsp olive oil
2 handfuls salad leaves (I used baby kale)
50g (1 ¾ oz / ½ cup) toasted and roughly chopped pistachios
1 tbsp extra virgin olive oil
3 tbsp lemon juice
[ m e t h o d ]
Preheat the oven to 180°C (350°F/Gas mark 4).
Place the haloumi into a wide bowl or dish and pour on enough boiling water
to cover by 3cm (1¼ in.). Soak for 1 hour, then drain and pat dry on absorbent
Peel and core the apples, then cut into chunks. Place in a pan with the orange
peel, smoked paprika, sugar, cloves, vinegar and ½ teaspoon of salt. Bring to a
simmer, then put a lid on and cook until softened, stirring from time to time. Once
the apple is cooked, remove the lid and cook over a low heat to reduce the liquid
by half. Turn off the heat and leave in a warm place with the lid on.
In a roasting dish, mix together the parsnips, celeriac, leek, herbs, coriander seeds
and 2 tablespoons of the olive oil and season with salt and pepper. Roast until
golden, about 40 minutes, tossing from time to time.
Place a frying pan (skillet) over a medium heat and add 1 tablespoon of olive oil.
Fry half the haloumi until golden on both sides. Transfer to a warm plate and fry
the other half in the remaining 1 tablespoon of olive oil.
To serve, toss the salad leaves with the roast vegetables and lay on a platter. Break
the haloumi into pieces if the slices are large and sit on top of the vegetables.
Spoon on the apple and cooking juices. Scatter with the pistachios, drizzle on the
extra virgin olive oil and lemon juice and sprinkle with a little extra salt.
- nardus Oelofse