Ingredients
Metric Cups Imperial
- 1 tbsp tomato purée
- 1 tbsp Dijon mustard
- 1 tsp paprika
- 130 ml single cream
- 1 pinch sea salt and black pepper
- 400 g tagliatelle or pappardelle
- 2 tbsp capers or eldercapers
- 1 handful finely chopped fresh chives
- 1 tbsp butter
- 1 large onion, peeled and finely chopped
- 350 g smoked sausage or falukory, very finely diced
- 1 tbsp tomato purée
- 1 tbsp Dijon mustard
- 1 tsp paprika
- 4.6 fl oz single cream
- 1 pinch sea salt and black pepper
- 14.1 oz fresh tagliatelle or pappardelle
- 2 tbsp capers or eldercapers
- 1 handful finely chopped fresh chives
- 1 tbsp butter
- 1 large onion, peeled and finely chopped
- 12.3 oz smoked sausage or falukory, very finely diced
- 1 tbsp tomato purée
- 1 tbsp Dijon mustard
- 1 tsp paprika
- 0.5 cup single cream
- 1 pinch sea salt and black pepper
- 14.1 oz fresh tagliatelle or pappardelle
- 2 tbsp capers or eldercapers
- 1 handful finely chopped fresh chives
- 1 tbsp butter
- 1 large onion, peeled and finely chopped
- 12.3 oz smoked sausage or falukory, very finely diced
Details
- Cuisine: Italian
- Recipe Type: Pasta
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Heat the oven to 200°C/400°F/gas mark 6. Brush the pitta or flatbread with a little olive oil and bake for about 15 minutes until golden and crisp. Cool slightly, then break into small pieces.
- Cut the lettuce, tomatoes and cucumber into small irregular chunks and put into a bowl with the radish, spring onions, parsley and mint. Toss with the lemon juice, a good glug of extra virgin olive oil and season with salt and pepper. Set aside while you make the halloumi chips.
- Heat a pan or deep fat fryer no more than one-third full of sunflower oil to 180°C/350°F. It will be hot enough when a small piece of bread dropped into it turns golden within 30 seconds.
- While the oil is heating, cut the halloumi into chip shapes. Combine the flour and paprika and toss the halloumi in it to coat.
- Fry in batches for a couple of minutes until golden. Drain on kitchen paper, serve onto plates and sprinkle with the sumac.
- Toss the baked pitta into the fattoush and finish by scattering over the pomegranate seeds and drizzling with the pomegranate molasses and natural yogurt.
by Rachel Khoo