When the weather is as good as it has been this week I’m always conflicted with spending time in the kitchen and enjoying the sunshine outdoors. This recipe may be quick and easy to prepare but doesn’t compromise on flavour one bit! Salty halloumi, sweet honey and a kick of chilli from the harissa will transport you away from the hustle and bustle of the day and to a beach somewhere in the middle of the Mediterranean. So sit back, take some time for yourself and enjoy! I promise you won’t regret it.
225g halloumi, sliced
1/4 tsp harissa paste
1 tbsp honey
1/4 tsp lemon juice
4 mint leaves, finely chopped
Using a frying pan, fry the halloumi on both sides until lightly browned – golden.
In a small bowl, mix the lemon, syrup and harissa.
Upon serving, drizzle over the sweet and spicy dressing and evenly distribute the mint pieces on the dish.
This recipe is perfect when you want something slightly lighter but something that also packs a punch. The harissa comes at you hard in this recipe but the sweet pepper and preserved lemons give such a contrast it’ll be a staple for when you want something quick, easy but (more importantly) extra delicious too.
1 preserved lemon, chopped into small pieces
1 tsp harissa paste
1 spring onion, finely chopped
1 handful fresh parsley, finely chopped
3 tbsp olive oil
1 sweet pointed red pepper, chopped into small pieces
4-5 mint leaves, finely chopped
80g fine bulgur wheat
Start by preparing the bulgur according to the packet and set aside.
Mix the harissa together with the olive oil in a small bowl and drizzle over the prepared bulgur.
Add all the remaining ingredients, mix thoroughly and serve.
Okra, or bamia as it’s known in my family household, has been a staple in our cooking for as long as I can remember. Though the way that it is used in my mother’s cooking is different to this recipe, I wanted to mix it up and combine it with another delicious pantry staple: miso paste. Such a simple recipe and a great palate and body cleanser.
40g okra, sliced
1 tsp miso paste
500ml vegetable stock
2 inch piece of ginger, sliced into small batons
1 garlic clove, roughly chopped
1 tbsp olive oil
1 handful fresh spinach
Start by frying the garlic and ginger together for a couple minutes in the olive oil.
Add the miso paste and cook for a minute, stir occasionally.
Pour in the stock and leave for another minute.
Finally, add the spinach and okra, mix, cover and leave for 4 minutes.