Scotch Fillet and Winter Salad - Chef Recipe by Matt Sinclair
Impress family and friends with Matt Sinclair’s tender Scotch fillet, with a warm spiced Winter sala...
500 g holloumi, sliced 10mm
500 g Sujuk, sliced 5mm
200 mL Extra Virgin Olive Oil
1 Tbs lemon juice
1 tsp oregano
1/2 tsp chilli flakes (Turkish pul biber)
1/2 tsp fine crushed black pepper
4 bay leaves
2 cups water
1/2 cup sugar
1 cinnamon stick
150 g sliced dry fig-soaked in warm water for 30 min
Bath sliced sujuk and halloumi for 1 hour in the marinade.
Bring sugar, water, cinnamon and cloves to boil, add drained figs and cook for 10 minutes.
Let it cool, process in food processor until a smooth paste.
Cook sujuk and halloumi over the grill, until golden.
Spread 1 tablespoon fig purée on the plate.
Arrange grilled sujuk and halloumi over the fig purée, sprinkle with toasted sesame and few pomegranate seeds.
Recipe provided by Olive Thyme