Roasted Brussels sprouts with halloumi and paprika tapenade

Heat a frying pan without oil or butter and toast the almonds with the garlic clove in 4 min. Golden brown. Scoop out of the pan on a plate and let cool.

Meanwhile, clean the sprouts and cut into quarters. Cut the halloumi into cubes of 1 cm.

Drain the peppers and remove the seeds. Cut into coarse pieces. Put together with the almonds, garlic, cumin, paprika, red wine vinegar and a little more than half of the olive oil in a tall cup. Purée with the hand blender into a tapenade and season with salt and pepper.

Heat the rest of the olive oil in a wok stir fry the halloumi 3 minutes Scoop out of the pan on a plate. Stir fry in the remaining shortening the sprouts with 2 tbsp water 8 minutes. Add the halloumi and stir-fry for another 2 minutes. Spoon the sprouts and halloumi on a dish and spread the tapenade over it. Tasty with roasted potatoes or couscous.