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.
Pesto, tomato and burrata, I’m sorry but you really can’t get much better than that?!?! Gosh my mouth is watering so much. All I can really say is just give this a go, believe me, you won’t be disappointed!
250g sweet mixed baby tomatoes- halved
Basil Pesto (can use store bought or you can make your own)
150g Burrata cheese
320g ready rolled puff pastry
For the Pesto:
4 tbsp pine nuts
8 tbsp extra virgin olive oil
1 large handful of fresh basil
2 cloves of garlic
2 tsp lemon juice
4 tbsp freshly grated parmesan cheese
Salt (only if needed)
Preheat the oven to 200°. Remove the puff pastry from the fridge at least half an hour before use. Unroll it onto the baking tray of choice and score a border around the pastry.
To make the pesto: place all the ingredients in a food processor and pulse gently. For this particular dish I didn’t blitz the pesto until smooth as having small pieces in the pine nuts bring added bite and texture. Taste the pesto before use and only salt if it is needed as I find that the parmesan brings saltiness itself.
Spread an even layer of pesto inside the pastry border, making sure every corner and area is covered.
Evenly distribute the tomatoes, with the flat side facing upwards.
Season the tomatoes with black pepper from a grinder to add extra bite and flavour. Drizzle a little olive oil on the tomatoes and place in the oven for 15-20 minutes or until the pastry has risen, is gold in colour and the tomatoes are looking blistered and juicy.
Using your hands, tear apart the burrata and place around the tart.
Well hello cheddar cheese that is not cheese but is cheese.
I think I may be a little late to the party with this one but hey, better late than never. I discovered this cheese when I was watching a Youtube video and just became really curious as the Youtubers were discussing different types of vegan cheese, this was the one that they liked the most; they practically ate the whole thing (definitely something I’d do).
At the weekend I ventured to my local supermarket and came across it in the free from aisle and thought I’d give it a go. I have had vegan cheese in restaurants before but as part of a dish. I hadn’t actively bought it or tried to make my own at home – yet. As cheese goes, this was pretty damn good. It smells like cheddar cheese and the texture is pretty accurate. As for the flavour, it’s almost got this nuttiness about it (even though it has no nuts in it) which I really liked; it’s not as creamy as the standard cheddar cheese and the flavour doesn’t linger as much but this doesn’t make me like it any less.
All in all this is quite a good alternative to cheddar cheese, it definitely gets my vote and will be a product that I will purchase again.