I Quit Sugar for Life (43 page)

Daggy Variation:

For a 1980s version: shape into a log and roll in the bacon and nut mixture. Wrap in greaseproof paper, refrigerate overnight, then serve with crackers!

MAKES

This Greek dish is often served as a starter. I eat it as dessert.

Grill the haloumi on one side in a small frying pan over medium heat. When that side is browned, add the syrup, butter and herbs on top of the cheese, then flip the cheese and
brown on the other side. Add the walnuts and cook until browned. Squeeze the lemon over the top and toss the pan until the sauce caramelises. Serve immediately.

SERVES

Preheat the oven to 200°C (gas 6) and line a baking tray with baking paper. Cut off the bottom tip of each sprout and peel off the leaves layer by layer. Toss the leaves
with the oil until well coated and spread out in one layer on the prepared baking tray. Sprinkle with salt and bake for 8–10 minutes or until the leaves are lightly browned and crisp. Eat
right away (they go soggy after a few hours).

NOTE:
This is a great way to use up the outer leaves of your sprouts. I prefer to keep the ‘hearts’ and use only the
outer leaves for these chips.

SERVES

Blend the yoghurt, coconut milk and coconut in a blender or using a stick blender. Squeeze the chai tea bags and pour the steeped tea liquid over the mixture and stir. Freeze
for 3 hours, then blend again briefly.