This firm Cypriot cheese makes a great vegetarian alternative to meat. Serve with a light salad flavoured with lime and paprika
- 200g bulghar wheat
- 250g pack halloumi cheese, cut into 8 slices
- 5 tbsp olive oil
- zest and juice 2 limes
- 1 tsp sweet paprika
- 400g can chickpea, drained and rinsed
- 70g bag rocket
MethodMeanwhile, in a non-stick pan, fry the halloumi in 2 tbsp oil for 3-4 mins on each side until golden and starting to crisp up.
- 140g couscous
- 300g broccoli florets
- 6 spring onions, finely sliced
- 150g cherry tomato, quartered
- large bunch parsley, finely chopped
- small bunch mint, finely chopped
- juice 2 lemons, zest of ½ lemon
- 2½ tbsp extra virgin olive oil
- 1½ tbsp harissa
- 1 tbsp clear honey
- 2 x 250g packs halloumi cheese, cut into 1cm-thick slices
- 25g toasted flaked almond
- Put the couscous into a bowl and cover with boiling water. Cover with cling film and set aside for 5 mins.
- Blanch the broccoli for 2 mins, then drain well. Cut it into small pieces or blitz it in a food processor.
- Fork the broccoli, spring onions, tomatoes, herbs, lemon zest, the juice of 1½ lemons and 2 tbsp oil through the couscous. Season and mix well.
- To make the dressing, combine the harissa, honey, remaining lemon juice and oil, and some seasoning.
- Heat a non-stick frying pan and cook the halloumi for 1-2 mins on each side until golden. Divide the couscous between the plates, top with the halloumi slices and dressing, then scatter over the almonds.
- 2 red onions, 1 thinly sliced, 1 finely chopped
- 2 limes, juice of 1 and 1 cut into wedges
- 1½ tbsp sunflower oil
- 2 garlic cloves, finely chopped
- 2 tsp ground cumin
- 1 tbsp tomato purée
- 1 tbsp chipotle paste
- 400g can kidney bean, drained and rinsed
- 4 corn tortillas
- 140g radish, thinly sliced
- large handful coriander, roughly chopped
- Heat oven to 220C/200C fan/gas 7. Put the sliced onion, lime juice and seasoning in a bowl, and set aside.
- Heat 1 tbsp of the oil in a pan and fry the chopped onion and garlic until tender. Stir in the cumin and fry for 1 min more. Add the tomato purée, chipotle paste and beans, stir, then tip in half a can of water. Simmer for 5 mins, season, then roughly mash to a purée. (You can cook for a few mins more if it is a bit runny, or add a few splashes of water to thin.)
- Meanwhile, brush the tortillas with the remaining oil and place on a baking sheet. Bake for 8 mins until crisp. Spread the tortillas with the bean mixture. Mix the radishes and coriander with the pickled onions, then spoon on top. Serve with lime wedges.
- 1 tbsp sherry or red wine vinegar
- 1 tsp Dijon mustard
- 3 tbsp extra-virgin olive oil
- 2 medium potato, such as Maris Piper or Desirée, cut into cubes
- ½ small red onion, thinly sliced
- 1 large orange
- 100g bag watercress
- 2 peppered smoked mackerel fillets, skin removed
- Whisk together the Sherry or wine vinegar, mustard and oil with some seasoning. Boil the potatoes in salted water until easily pierced with a knife, about 10 mins. Toss in a bowl with threequarters of the dressing and onion slices, then leave to cool a little.
- Cut the peel and pith from the orange, then cut into thick slices. Toss the watercress into the salad, then divide between 2 plates and top with the oranges, fish and the remaining dressing.