Spinach, garlic and halloumi parcel,
Roasted tomato and cinnamon gravy,
Cous cous fritter,
Apricot, chilli and coriander chutney.
I love Mediterranean and North African food and devised this recipe from a twist on both cuisines, presenting in my own style. I used the ingredients based on a tagine recipe, adding my own influences and creating a modern dish. It was a great plate of food and I was really happy with the result.