Serves 4
Ingredients:
8 oz (around 2 cups) of Haloumi cheese, cut into large cubes
1 cup of kobacha, acorn, or butternut squash, peeled and cut into medium dice
1/2 a cup plus 2 tbsp of extra virgin olive oil
1/4 cup of finely chopped walnuts
1/4 of date paste
1 ripe apple, preferably honeycrisp or pink lady
1/4 cup of picked parsley leaves
1/4 cup of sherry vinegar
1/4 tsp of ground coriander
1/4 tsp of ground cumin
1/4 tsp of ground chilli pepper
kosher salt to taste
Procedure:
Heat up a small saute pan and add the chopped walnuts. Add spices, a pinch of salt and toast till fragrant, or about 3 minutes. Remove pan from heat and add walnuts to a stainless steel mixing bowl. Add date paste, 2 tbsp of olive oil and sherry vinegar and kosher salt to taste. Mix thoroughly and reserve at room temperature.
Separately, saute the squash on medium heat in the rest of the olive oil till tender (about 5 minutes) then add the haloumi cheese. Cook cheese on high heat till brown (about 3 minutes), then toss onto a plate with a paper towel. Slice the apple very thinly using a sharp knife or a japanese mandoline.
Spoon the date- walnut puree onto 4 plates and top with the seared cheese, picked parsley leaves, and sliced apples.
Enjoy!
