Crispy Halloumi Spoons with Orange Blossom Roasted Carrot Cream, Spiced Dates, and Mint Pistachio

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line two baking trays with parchment paper.

2. 2

   Place the carrots on one tray. Toss them with 15 ml (1 tbsp) olive oil, half of the cumin, the salt, and black pepper. Roast for 20 minutes at 220 °C / 425 °F, until tender and lightly golden.

3. 3

   While the carrots roast, make the date topping. Heat a small skillet over medium heat and add 5 ml (1 tsp) olive oil. Add the chopped dates, honey, cinnamon, and the remaining cumin. Cook for 2 to 3 minutes, stirring, until glossy and lightly caramelized. Remove from the heat.

4. 4

   Transfer the roasted carrots to a food processor or blender. Add the Greek yogurt, orange blossom water, and lemon juice. Blend until smooth and thick. Taste and adjust with more salt or black pepper if needed.

5. 5

   Pat the halloumi slices very dry with paper towels. Arrange them apart on the second tray and brush them with the remaining 10 ml (2 tsp) olive oil.

6. 6

   Bake the halloumi at 220 °C / 425 °F for 5 to 7 minutes, until the edges are golden and the pieces are firm yet still flexible. Remove from the oven and, while hot, carefully drape them over a measuring spoon or an upside-down metal spoon to form spoon shapes. Let cool for 5 minutes so they become crisp.

7. 7

   In a small bowl, combine the chopped pistachios with the chopped fresh mint.

8. 8

   To assemble, spoon a small amount of roasted carrot cream onto each crispy halloumi spoon. Top with some spiced dates and finish with the mint-pistachio mixture.

9. 9

   Serve the appetizer warm or at room temperature so the halloumi keeps its best crisp texture.