Salad of Zucchini Flowers with Drysdale Haloumi, Fig, Pistachio and Spicy Onion
Ingredients
½ cup Cracked Wheat (Bourghal)
½ cup Boiling Water
1tsp Ras el Hanout
3 zucchini flowers
3 Slices of Drysdale Goats Haloumi
1tbl spoon of chopped pistachios
1 fig diced
1 medium brown onion
1 teaspoon chilli flakes
1 teaspoon brown sugar
1 pinch Local Salt bush
Directions
Start by steeping your cracked wheat and ras el hanout (we use our own secret kitchen blend, by you can purchase pre-blended ras el hanout from the supermarket) in boiling water in a bowl covered with cling wrap.
Set this aside with a tea towel over the top to keep the heat in. Finely slice your onion and sauté in a hot pan with a little oil and butter until golden; at this point add the chilli and brown sugar and toss together until all combined. After 10 minutes your cracked wheat will be cooked, so remove the cling wrap and using a folk fluff the wheat up a little at a time until all the grains are separate and fluffy. Add the onion mix to the wheat along with the chopped pistachios and diced fig. Season this mix with a little salt and pepper and put a generous amount in the center of your plate. Pick the leaves off the salt bush and in some hot oil give them a quick 5 second flash to make them crispy and set aside on the paper towel. On a grill or a hot pan if you don’t have a grill, sear the Haloumi on both sides and do the same with the zucchini flowers after splitting them down the middle and removing the stamen (orange growth in the middle of the flower, is quite bitter and unpleasant tasting). Place the cheese, flowers and saltbush decoratively on top of your wheat mixture and drizzle some nice extra virgin olive oil over the top and enjoy.
