Artichoke, butterbean and Halloumi pie in a green pepper, cauliflower and coriander chutney

6 Mar

Artichoke, butterbean and Halloumi pie in a green pepper, cauliflower and coriander chutney

 

Artichoke, butterbean and Halloumi pie in a green pepper, cauliflower and coriander chutney

I’ve indulged quite a lot lately.  There has been a lot of wintery comfort in the way of creamy pasta, warm chocolate and waffles…not forgetting the deep fried mock chicken in Malaysian spices or the sticky rice. Oof.

So when the subject of Pie week came up, I felt a little queasy at the thought of puff pastry giving way to dense fillings in creamy sauces. I found myself silent in the kitchen, looking over at spring shoots in the garden, my annually visiting hyacinths, daffodils and snowdrops desperately wanting to burst through. I love this time of year. I feel a sense of freshness, newness, readiness and the urge to just go out and do things. I want to do fun things, be outdoors and be kinder to my body.

The fabulous thing about a crisp and light filo pie is that it can take on any character you like, cant it? I have created fresh, zesty, juicy, chutney to dress the salty and spongy Halloumi, deep butterbeans and silky artichoke and all in all it’s a bit like a spring salad in a crisp golden wrapping.

I’ve indulged quite a lot lately.  There has been a lot of wintery comfort in the way of creamy pasta, warm chocolate and waffles…not forgetting the deep fried mock chicken in Malaysian spices or the sticky rice. Oof. So when the subject of Pie week came up, I felt a little queasy at the thought of puff pastry giving way to dense fillings in creamy sauces. I found myself silent in the kitchen, looking over at spring shoots in the garden, my annually visiting hyacinths, daffodils and snowdrops desperately wanting to burst through. I love this time of year. I feel a sense of freshness, newness, readiness and the urge to just go out and do things. I want to do fun things, be outdoors and be kinder to my body.  The fabulous thing about a crisp and light filo pie is that it can take on any character you like, cant it? I have created fresh, zesty, juicy, chutney to dress the salty and spongy Halloumi, deep butterbeans and silky artichoke and all in all it’s a bit like a spring salad in a crisp golden wrapping.

The really exciting thing about this salad is the chutney and how well it works with the simple and clean ingredients. It’s bracing, it’s invigorating and it smells great.

The really exciting thing about this salad is the chutney and how well it works with the simple and clean ingredients. It’s bracing, it’s invigorating and it smells great. For the full recipe, head over to great british chefts

 

4 Responses to “Artichoke, butterbean and Halloumi pie in a green pepper, cauliflower and coriander chutney”

  1. Elaine @ foodbod March 6, 2014 at 2:22 pm #

    It looks so lovely and fresh and light!

    • Deena Kakaya March 6, 2014 at 10:01 pm #

      It is indeed all of those things Elaine, thank you so much xx

  2. Choclette March 8, 2014 at 11:17 pm #

    Ahh, your wonderful pie. It sounds so delicious. Love the way you combine flavours and textures.

    • Deena Kakaya March 9, 2014 at 7:25 am #

      Thank you Choclette, I really wanted to create a light and fresh pie, my fave bit of this one is the chutney x

Let me know what you think about this recipe

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