1. Make the Martini:. 2. Place the tomatoes, garlic, basil and mint in a blender and process until smooth. Strain using a fine sieve - don't press on the mixture, let it happen naturally. It will take a few hours to give you the required 2 cups of liquid. 3. The original recipe said to 'Throw away the remaining solids', but I add them to the bag I have in the freezer to make soup stock with. Add Gin to taste. Place this in the fridge to chill until ready to serve. 4. Make the Candied Olives:. 5. Preheat the oven to 200°F Place the finely chopped olives on a baking paper lined tray and sprinkle with the caster sugar. Cook for about 15 minutes or until the olives are dried. 6. Prepare the Haloumi:. 7. Slice the cheese into 1/2 inch cubes and dust with a little flour. Heat the oil in a frying pan and cook the cheese over a medium heat - browning all sides. When cooked thread onto skewers. 8. Assemble the dish:. 9. Divide the diced Roma tomatoes, cucumber, candied olives and chives amongst four martini glasses, then pour over with the chilled martini mixture. Add the haloumi skewers and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
