1、Halloumi with bulghar, chickpea & rocket salad

This firm Cypriot cheese makes a great vegetarian alternative to meat. Serve with a light salad flavoured with lime and paprika

Halloumi with bulghar, chickpea & rocket salad recipe

Ingredients

Method

Meanwhile, 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.
  • Mix together the lime zest and juice, paprika and remaining olive oil, and stir this through the bulghar wheat using a fork. Toss in the chickpeas and rocket, and serve with the fried halloumi slices.

  • https://www.truecookbook.com/recipe/halloumi-with-bulghar-chickpea-rocket-salad-8395/

    2、Halloumi with broccoli tabbouleh & honey-harissa dressing

    Couscous makes a great base for a quick salad. Flavour with smoky harissa, sweet honey and herbs, then top with fried cheese slices
    Halloumi with broccoli tabbouleh & honey-harissa dressing recipe

    Ingredients

    Method

    1. Put the couscous into a bowl and cover with boiling water. Cover with cling film and set aside for 5 mins.
    2. Blanch the broccoli for 2 mins, then drain well. Cut it into small pieces or blitz it in a food processor.
    3. 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.
    4. To make the dressing, combine the harissa, honey, remaining lemon juice and oil, and some seasoning.
    5. 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.

    3、Spicy bean tostadas with pickled onions & radish salad

    Tex-Mex goes healthy with these corn tortillas topped with chipotle kidney beans, pickled red onions, coriander and lime
    Spicy bean tostadas with pickled onions & radish salad recipe

    Ingredients

    Method

    1. Heat oven to 220C/200C fan/gas 7. Put the sliced onion, lime juice and seasoning in a bowl, and set aside.
    2. 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.)
    3. 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.

    4、Smoked mackerel with orange, watercress & potato salad

    This zesty springtime dish is perfect for lunch or a light supper
    Smoked mackerel with orange, watercress & potato salad recipe

    Ingredients

    Method

    1. 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.
    2. 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.

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