Mix 2 tsp sumak, the juice of 1/2 lime, 1 tsp ground paprika, 1/2 tsp cumin, 1/2 dl olive oil and 1/2 tbsp honey. Taste and season with salt.
Slice 1/2 red onion and add to the vinaigrette.
Mix 1 dl olive oil with salt, pepper, 1 tsp thyme leaves, 1 tsp hacked rosemary and 1 grated clove of garlic
Halve 2 portobello mushrooms horizontally and brush all sides with the herb oil.
Hack 30g hazelnuts and toast in a dry pan.
Boil 250g green beans in water with a tsp baking powder, about 5 mins.
Separate 2 eggs, beat the egg whites and pour in a soup plate, fill another plate with 75g Panko
Dip the halved mushrooms first in the beaten egg white and coat them all over. Do the same with the Panko.
Fry the 'schnitzels' in hot arachide oil till nicely browned and crispy. Drain on kitchen paper
Cut 125g Haloumi cheese in small cubes and panfry briefly.
Drain the beans and mix with the hazelnuts, the sumak dressing and some mint and parsley leaves
Serve as shown.
(Here Jeroen Meus' original recipe in Flemish)
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