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A more time-consuming camp cooking technique which also produces tasty food is pit cooking. It is also a great camp cooking method if you’re using a dutch oven or cast iron cookware. Pit cooking warms your meals by heating stones and coals which are buried in the floor. As the stones cool , their emitted heat cooks the meals. To pit cook, first dig a hole that’s about three times bigger than your own cookware. Line the pit with stones and construct a fire in the middle. When the fire has burned rapidly for about an hourpush the warm coals and stone into the middle. Layer your wrapped food or covered skillets on top of the stones and coals and put on top. After a number of hours, you’ll have some tasty camp food to relish.
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The ingredients needed to make Za'atar spiced halloumi salad:
- Prepare 2 red onions
- Prepare 1 medium sweet potato
- Use 50 g couscous
- Provide 75 ml veg stock
- Take 225 g halloumi
- Provide 1 tsp za'atar
- Use 1 bag baby kale leaves
- Prepare 30 g coriander
Instructions to make Za'atar spiced halloumi salad:
- Slice the onions and cook on a medium heat in a frying pan with 1tbsp olive oil. Occasionally stir, and add a little water if they start to stick.
- Dice the sweet potato and drizzle with olive oil, roast in a preheated oven at 180c, for around 20 minutes, or until tender.
- Make the couscous by covering with stock and leaving covered. After about 5 minute, fluff with a folk and add some olive oil if needed.
- Add the cubed halloumi and za'atar to the sweet potato and return to the oven for 5 minutes.
- Place the leaves onto serving plates, topped with couscous, caramelised onion and roasted sweet potato and halloumi. Garnish with coriander, and olive oil or a dressing of your choice.
Gluten Free; Recipes; While My Za'atar Gently Weeps ; Roasted Golden Beets with Za'atar-Spiced Labneh. The unique flavors of beets paired with Za'atar and Labneh is an unbelievable flavor treat and perfect any time of year. Mix the breadcrumbs with the za'atar in a bowl. Dip each slice of halloumi into the egg to give it a generous coating, then roll it in the spiced breadcrumbs. Transfer to the paper-lined plate to drain the excess oil.
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