A pig-free version of the Christmas classic from the small team of chefs in the COOK Development Kitchen.
2 large Portobello mushrooms
Generous pinch smoked paprika
2 tbsp tamari
2 tbsp runny honey
Scant pinch flaky sea salt
1 Regular Pack Halloumi
½ Lemon, juice and zest
Heaped tbsp chopped fresh Basil
Pinch of dried chilli flakes (optional)
Slice the halloumi into chipolata-sized sticks and pour over the lemon juice, zest, basil and chillies (if required). Give them a mix and leave while you prepare the mushrooms.
Combine the smoked paprika, tamari, honey, sea salt and olive oil in a bowl. Slice each mushroom into slices roughly the thickness of a pound coin. Add the mushroom slices to the tamari and honey mixture and coat well. Cook in a very hot griddle pan for a few mins each side until they have satisfying charred lines and are nicely tender.
Wrap each halloumi stick with a slice of mushroom and place, seam down, on a lightly greased baking tray. Cook at 200°C (180° Fan) for around 10mins.
Garnish with more torn basil and a squeeze of lemon juice.