This is the second of 3 recipes to make up my smokey halloumi salad with a ginger salad dressing and seed brittle.
I am really good at seeking out bargains and making sure that the store is actually offering the special they claim. One of our local stores often does a 3 for 2 special and I wait for them to buy our essentials. In the same vein I decided to take advantage of a 2 for 1 special on multi-focal lenses. The special read: 2 Pairs of Flexivue Multifocal lenses, with 2 frames up to Yellow dot (Fashion Frames) included, and a hard coat to a value of R480.00 for R3750. The optometrist convinced me to go for this special, with one pair being glasses I can wear all the time, and the other pair being specifically for computer work and reading. By the time she was done with the premium lenses and anti-glare coating the cost was more than double.
Granted, I chose more expensive frames but I walked out of there spending a lot more than I had anticipated. The only extra I wanted was the photochromic tint which transitions the lenses to dark when you go outside. This means I don’t need a pair of sunglasses specifically for outdoor use. My multi-focal glasses become all-purpose. So, having spent more than I had planned I am making use of ingredients I have at home, rather than buy ready to go prepared goods. I have loads of seeds in my pantry as I use them to make granola. Wanting to add a crunchy element to my smokey halloumi salad, I decided to make a seed brittle. This is super easy to make and really tasty. Up the amount of chilli flakes if you can handle the heat. Or omit them all together if you don’t want the spice.
Click on the links for conversions and notes.
- 20g honey
- 0.625mls chilli flakes
- 15mls water
- 25g sunflower seeds
- 15g pumpkin seeds
- 25g sesame seeds
- Place the honey, chilli flakes and water into a bowl
- Stir and set aside while you toast the seeds in a dry frying pan on a low temperature
- When the sesame seeds have taken on some colour, add the honey mixture
- Stir to combine and then increase the temperature slightly
- Leave to cook until the sesame seeds are golden and the mixture starts holding together
- Pour onto some baking paper and leave to cool before breaking up