Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 150 grams | Semolina |
| 75 grams | Sugar |
| 75 millilitres | Water |
| 50 grams | Chopped dates |
| \N \N | Fresh cardamom pods |
| 2 tablespoons | Honey |
| 150 grams | Butter |
| 1 \N | Handful chopped basil |
| ½ small | Pack dried peaches |
| 1 teaspoon | Allspice |
| 1 \N | Bar chocolate; melted |
| 2 \N | Bananas; sliced and grilled |
Mix sugar and water in a pan and stir over a low heat to make a syrup. Melt equal quantities of butter and semolina in a pan until the butter is absorbed by the semolina and colours white.
Add the chopped dates, peaches, fresh basil leaves, honey and allspice.
Stir mixture into syrup and water.
Place in a square oven proof dish and cool in the fridge for 6 hours.
For topping, pour cool melted chocolate onto a tray, place in the fridge for a few hours, remove and break off bits.
Decorate halva with chocolate and chargrilled bananas.
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Carlton Food Network
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