This gives you a dessert idea that requires less than 30 minutes preparation. It’s easy, it’s light, the pure lemon flavour with the lightly toasted semolina is only nudged with a pinch of ground cinnamon an a splash of vanilla.

Lemon Halva (Halva Lemoniou)

(serves 10)

Syrup

• 4 – 4 1/2 cups water
• 2 cups sugar
• peel of 1 whole lemon
• fresh grated cinnamon to taste

Halva

• 1 cup melted unsalted butter or extra-virgin olive oil
• 2 cups coarse semolina
• 1/2 cup blanched chopped almonds and pine nuts
• splash of vanilla
• zest of 1 – 1 1/2 lemons
• squeeze of lemon juice to taste
• extra chopped nuts for garnish
• candied lemon peel for garnish

1. In a medium pot, add the water, sugar and lemon peels and bring to a boil. Reduce to medium and simmer for 5 minutes then remove from the heat. Remove the lemon peels, add your ground cinnamon and reserve. Don’t throw those peels out – thinly slice (julienne) and toss in sugar, pinch of salt and shake off excess then allow to dry on paper towels. Good for a couple of weeks in a sealed container.
2. In a large pot, add your butter or oil over medium heat and once hot, add your semolina and stir with a wooden spoon for about 5-6 minutes or until lightly toasted. Now add the nuts and stir to amalgamate and lightly toast, about 2 more minutes.
3. Now add the reserved syrup, some vanilla extract and stir over medium-low heat until the syrup has been absorbed and the semolina no longer sticks the sides of the pot and doesn’t stick to the spoon.
4. Take off the heat and add the lemon zest, a squeeze of lemon juice (to taste) and place a towel over the pot and place the lid on (prevent a crust from forming). Allow to cool for 10-15 minutes before placing in a large mould (you could use a Bundt pan) or individual serving moulds.
5. Grease the moulds with oil or cooking spray and spoon in the Halva, pressing it in with a spoon. Carefully invert on a plate/platter and you may have tap and slighty bend the mould for the halva to free up. Cover and chill, serve cool to room temperature with a coffee, cold water or a digestif.