Roasted carrot hummus and halloumi canape Photo: Matt Budden

Roasted carrot hummus and halloumi canape Photo: Matt Budden - Credit: Archant

Chef Matt Budden shares an easy veggie summer canape recipe to enjoy with that sundowner

Matt Budden from Schpoons & Forx at the Bournemouth Hilton has created this easy to make canape snack to enjoy with that evening glass of wine in the garden. If you want to keep your cheese Dorset-made then try Smoky Burns a smoked halloumi from The Book & Bucket Cheese Company in Cranborne who make their artisan cheese from local sheep milk including Hardy’s (manchego-style hard cheese), Austen (feta-style cheese) and Shakespeare (brie-style cheese). Choose any five cheeses from their range for £20. They are offering a free delivery service to a large area of Dorset from Weymouth to Christchurch and up to Sherborne And Shaftesbury. Order online or call 01202 446177.

Makes 20 canape size


1 packet smoked halloumi

1 tbsp onion seeds

1 tsp madras curry spice

1 small bunch watercress

Most Read

500g carrots, peeled and sliced

2 tbsp olive oil

3 tbsp tahini

2 tbsp lemon juice, plus a little extra for seasoning

1/2 teaspoon sea salt

freshly ground black pepper


Spread the carrot slices over a baking sheet, drizzle with a tablespoon of olive oil. Bake for 30-35 minutes until well roasted. Put the roasted carrots, tahini, lemon juice, a tablespoon of olive oil and sea salt in a food processor or high speed blender and blitz until you have a smooth mixture. Season the carrot hummus to taste with salt, freshly ground pepper and additional lemon juice.

Dice the halloumi into small squares and coat with the madras curry spices. Toast off the onion seeds in a dry frying pan until they pop, then set aside. Shallow fry the spice-coated halloumi until coloured and soft, then top with the toasted onion seeds. To serve: using small teaspoons take a scoop of carrot hummus and top with the fried halloumi and finish with a garnish of watercress. Don’t have loads of teaspoons? You can use crackers, Melba toast or slices of cucumber as the base if you prefer.

Follow chef Matt Budden on Twitter and Instagram .Having a BBQ? Try Matt’s spiced BBQ rub and read his top tips for keeping things succlent and smoky!

Comments powered by Disqus