These carnavas rolls are quickly-made but flavour-packed bites. Chilli-dusted bacon and cardamom-dusted figs on toothpicks with haloumi and contrasted with a berry compote.
This recipe is from Casablanca Café and is one of the 12 finalists of Bite's Estrella Damm Tapas Competition in 2014. Click here to see all of the finalists.
Casablanca Café, Sylvia Park, 65 Dining Lane, Mt Wellington, Auckland
- Cook streaky bacon rasher over a hot plate with a little olive oil. Lightly dust chilli powder on both sides. Cook until golden.
- Cook haloumi with a little olive oil until golden on both sides, then cut into smaller slices.
- Wrap one haloumi slice with one rasher of bacon using a toothpick. Add cardamom-dusted dred fig.
- Serve with blackberry and blueberry compote and lime wedge.