three course menus
Warm chanterelle salad with halloumi

Starter

Warm Chanterelle Salad with Halloumi

50 min 4 servings

Chanterelles, red onion and fried halloumi in a warm salad with sugar snap peas, tomatoes and walnuts. A vegetarian starter with lots of flavours, and in larger portions just as good as a main course or a late-summer lunch.

Servings
4

Ingredients

  • Chanterelles7.1 oz
  • Cherry tomatoes4.4 oz
  • Red onion1/2 pcs
  • Halloumi5.3 oz
  • Sunflower shoots1.8 oz
  • Sugar snap peas2.6 oz
  • Butter
  • Walnuts
  • Crema di Balsamico
  • Flour
  • Pepper
  • Cayenne pepper

Nutrition per serving

Energy143 kcal
Protein10.8 g
Carbohydrates4.6 g
Fat8.5 g
Fiber3.1 g

Instructions

Salad Cook the chanterelles gently in a pan with about 1 tbsp of water until the liquid has evaporated, then fry them in butter for about 5 minutes, until they have some colour. Add the sliced red onion and fry for another couple of minutes; the onion should keep a little bite. Add the halved tomatoes right at the end and fry for no more than a minute, so they hold their shape. Transfer to a bowl and fold in the sunflower shoots and sugar snap peas so they warm through.

Halloumi Cut the halloumi into bite-sized pieces. Mix the flour with pepper and a pinch of cayenne, toss the cheese in it, then fry it in plenty of butter until golden brown.

Serving Arrange the salad with the halloumi, scatter over a few walnuts and finish with a few drops of crema di balsamico.

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Tips & Inspiration

Taste as you go

Taste the food throughout the cooking, not just at the end. A dish that tastes flat often needs acidity, a splash of lemon or vinegar for example, rather than more salt. Salt lifts flavours, acidity freshens, sweetness rounds off and heat adds depth. Cold food also needs more salt than hot food, since flavours seem weaker when food is cold.

Meat at room temperature

Take the meat out of the fridge 30–60 minutes before cooking, depending on its size. A fridge-cold piece easily turns grey at the edges before the middle is done. Salt it at the same time if you like. A meat thermometer is the surest way to get the meat the way you want it. Then let it rest for a few minutes before slicing so the juices stay in.