Name: Roast parsnips and celeriac, smoky apple compote, haloumi and pistachios
Yield: For 6 as a starter
Cuisine: Turkish
Ingredients: 50 g (1¾ oz./½ cup) toasted and roughly chopped pistachios; 2 handfuls salad leaves (I used baby kale); 4 tbsp olive oil; 3 tbsp lemon juice; 1 tbsp extra virgin olive oil; 1 tbsp chopped mixed fresh hard herbs (rosemary, thyme, oregano, sage); 1 leek, sliced into 1cm (½in.) rings; 1 large celeriac (600 g/1 lb. 5 oz.), peeled, halved and sliced 5mm (¼in.) thick; 2 tsp coriander seeds, crushed; 400 g (14 oz.) haloumi, sliced 1cm (½in.) thick; 2–3 (500 g/1 lb. 2 oz.) eating apples; 2 strips orange peel (with no pith); 1 tsp smoked paprika; 60 g (5 tbsp/⅓ cup) sugar; 2 cloves, roughly bashed; 2 tbsp cider vinegar; 600 g (1 lb. 1 oz.) parsnips, peeled, halved and sliced lengthways

Preparation info

For
6
as a starter

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

This combination of apple compote, chewy haloumi and sweet roast vegetables is terrific. It is a fairly rich salad but very delicious: it barely lasted until lunchtime when I cooked it for the photo shoot! This technique of soaking haloumi is a trick I learnt from Tarik and Savas in Istanbul and I’ve never looked back since. It turns a very firm and salty cheese into something more like firm mozzarella.