World Cuisine

Herby Spinach Tapenade with Pan-Fried Haloumi

cook 30 mins
  • 225 g (7 1/2 oz) baby spinach leaves
  • handful of celery leaves
  • 2 tablespoons olive oil
  • 2–3 garlic cloves, crushed
  • 1 teaspoon cumin seeds
  • 6–8 black olives, pitted and finely chopped
  • large bunch of flat leaf parsley, finely chopped
  • large bunch of coriander, finely chopped
  • 1 teaspoon Spanish smoked paprika
  • juice of 1/2 lemon
  • salt and pepper
  • 2 tablespoons olive oil
  • 225 g (7 1/2 oz) haloumi cheese, sliced
  • Place the spinach and celery leaves in a steamer and cook for 10–15 minutes until soft. Refresh under cold running water, then drain well and squeeze out the excess water. Chop to a fine pulp.
  • Heat the oil in a heavy-based frying pan, stir in the garlic and cumin seeds and cook until they emit a nutty aroma. Stir in the olives, parsley, coriander and paprika. Add the spinach and celery leaves, season well and cook gently for 8–10 minutes until the mixture is smooth.
  • Meanwhile, cook the haloumi. Heat the oil in a separate heavy-based frying pan, add the haloumi and fry for 3–4 minutes, turning once, until golden brown and crispy. Drain on kitchen paper.
  • Tip the spinach mixture into a bowl, add the lemon juice and mix well. Serve warm with the fried haloumi.
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