Halloumi Crisps with Strawberry Tomato Chili Relish

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Ingredients

1/3 cup white wine vinegar
3/4 cup cane sugar
3 cups fresh strawberries, hulled and finely chopped
1 cup canned diced tomatoes, drained from liquid and roughly chopped
1 red chili, minced
1 tsp garlic, minced
1/2 tsp roasted ground cumin
1/4 tsp chili powder
Salt to taste
1 package Daiya Grilling Cheeze
8 Rice crackers or Gluten free crackers
Garnish
Chervil leaves for garnish

Instructions

In a large 12-inch x 3-inch-deep saucepan over medium high heat, cook vinegar and sugar for 5 minutes stirring occasionally until sugar is dissolved.

Add strawberries, tomatoes, chili, garlic, roasted cumin and chili powder. Bring to a boil and cook for 10 minutes, stirring occasionally. Reduce heat to medium and continue to simmer for another 15 minutes or until thickened and relish coats the back of a cold spoon. Season with salt to taste. Remove from heat and transfer to an airtight container.

Cut Daiya Grilling Cheeze into 4, 1/4-inch slices. Use a 1-inch round cookie cutter and cut 2 circles out of each slice. Alternatively, cut slices into 4 equal squares.

Lightly spray cheeze with vegetable spray. Sear pieces in a large non-stick pan, over medium high heat, until golden brown on each side, 5 minutes.

Place 1 piece of prepared Daiya Grilling Cheeze centred on the cracker and spoon roughly 1 tsp. of relish over top. Garnish with chervil leaves.

Tip: If using regular ground cumin, toast cumin in a small pan over medium heat until dark brown in colour, 2-3 minutes. Remove from pan and set aside to cool.

Tips for cooking with Daiya

45 min

Total Time

10 min

Prep Time

35 min

Cook Time

Servings