COOKING WITH TIMUT PEPPER
TIMUT-SPIKED HALOUMI SALAD
RECIPE / MEG THOMPSON
This is a punchy way to show off timut pepper in all its glory. It makes a nice lunch or works just as well as a side or larger feast. The fresh fruit is a lovely companion and brings a punch of immunity-boosting vitamin C and gut-loving fibre to complete the picture.
Serves: 1–2
½ tsp timut pepper 100g haloumi cheese, sliced
½ orange, sliced
3 strawberries, sliced
1–2 cups leafy greens Extra virgin olive oil, to serve
Spread timut pepper on plate and press slices of haloumi gently into spice, covering both sides.
In frypan over medium–high heat, cook haloumi in a little oil until golden brown on both sides. Remove from heat.
Arrange remaining ingredients on serving plate, top with haloumi and a little extra virgin olive oil for serving.
This warming hot chocolate is yummy, spicy and a little bitter, but if you want to sweeten it a little, a touch of stevia will work a treat.
TIMUT HOT CHOCOLATE
RECIPE / MEG THOMPSON
With its undertone of slight passionfruit, I think timut pepper makes a lovely pairing with chocolate.
Serves: 1
½ tbsp good-quality dark chocolate4–5 timut1 cup milk
