Ingredients
The following ingredients have 6 Servings
- 4 pounds yellow tomatoes, cut into large slices ((I used a mix of various heirloom varieties and cherry tomatoes))
- 8 medium shallots, peeled and quartered
- 1 medium fennel bulb, halved lengthwise and thinly sliced crosswise
- 6 large garlic cloves, peeled
- 4 tablespoons olive oil
- 3/4 teaspoon fine or kosher sea salt
- 1/2 teaspoon freshly ground black pepper
- 4 1/2 cups water
- 1/2 cup heavy cream
- 1/2 teaspoon smoked paprika
- a pinch of saffron threads, crumbled ((about 1/8 teaspoon))
- 2 medium cloves garlic, peeled
- 1 cup cilantro leaves (soft stems ok), washed and spun dry
- 1/2 cup parsley leaves, washed and spun dry
- 1/2 cup mint leaves, washed and spun dry
- 1 jalapeño or serrano chile, stemmed, halved, and seeded ((more or less to taste))
- juice of 1 large lemon, to taste
- 1/2 teaspoon cumin seed
- 1/2 teaspoon fennel seed
- 1/2 teaspoon coriander seed
- 1/2 teaspoon salt
- 1/2 cup good olive oil
- 12-16 ounces halloumi cheese
- 1-2 tablespoons olive oil or ghee, for frying
