Honey & Co’s poached quince with curd cheese and honeyed hazelnuts

Method

• Cut the quince with the skin on into segments and remove the core with a sharp knife.
• Soak them in water to cover and add the lemon juice, sugar and a cinnamon stick.
• Bring to a boil and then simmer until they soften (approx 10 minutes). Allow to cool in the liquid
• For the curd cheese: bring the milk to a boil and add 2 tbsp yogurt and the lemon juice.
• Mix until the curds form and separate from the whey. Cool a little then pour into a fine sieve or cheesecloth. Discard the whey.
• For the hazelnuts: heat your oven to 180°C and roast the nuts for 10 minutes. Mix with the honey, stir to coat and season.
• Combine all the vinaigrette ingredients in a jar and shake well.
• To assemble the salad: dress the salad leaves with some of the vinaigrette and divide them between four plates.
• Top with the curd, quince, nuts and some more vinaigrette.
• If you like, sprinkle with a few chilli flakes.

Extracted from Honey & Co: Food from the Middle East (Headline Home)