Autumn is just beginning which means courgettes are at their best. They’re often overlooked but this recipe gives them a leading role. Perfect for a quick and easy lunch.
1 courgette, sliced into rings
115g halloumi, sliced into batons
Handful flat leaf parsley, finely chopped
1 tbsp tahini
50g fine bulgur wheat
1/2 tsp lemon juice
1/4 tsp dried mint
1 tbsp water
1 tbsp olive oil
Preheat the oven to 200°C (fan) or grill at medium-high heat. Either using the same or two baking trays place the courgettes and halloumi into the oven or grill and leave for 10 minutes. Check after this time and flip both the courgette and halloumi. Cook for a further 5 minutes or so or until the courgette and halloumi are lightly- golden brown.
Prepare the bulgur wheat according to the packet and set aside.
Take a small bowl and mix the tahini and the tablespoon of water together thoroughly. Initially, it may look like it has separated but keep stirring and until they combine and the liquid thickens a little. Then add the lemon and do the same until fully incorporated.
Pour in the olive oil, parsley, and mint into the bulgur wheat and mix.
Take your dish of choice and start assembling all the components. Start with the bulgur at the bottom and then the courgette and halloumi, distributing both evening around the plate. Finally, drizzle over the tahini dressing and serve.
Yes, that’s right guys cauliflower, you read that correctly. A unique combination of ingredients to get you started for the day. A slightly thicker consistency than most smoothies so it can also be used as the base for a breakfast bowl, just add a few more figs or some chopped banana or whatever you fancy really; mix it up as you like. A combination of both sweet, savoury and earthy flavours making this recipe like no other.
1 cup chopped cauliflower
200ml coconut milk
4 soft figs
1/4 tsp ground cinnamon
1 dsp peanut butter
1 dsp golden syrup
8-10 ice cubes
1. Using a blender or food processor blitz all ingredients until smooth. Serve in a glass or alternatively in a bowl if you prefer using the mixture as a breakfast bowl base.
A twist on the Spanish classic; only no tomatoes and a considerably greener looking chilled soup. A real refresher, filled with natural and healthy ingredients. In this recipe I decided to remove any bits in the blending process, however you can leave it the way it is and enjoy the earthier flavours and added texture. Additionally, if you keep the sieved bits in a separate bowl you could either boil up some potatoes or some pasta and use that as your base, mixed with some extra virgin olive oil; this way nothing goes to waste and you get all the nutrients from the ingredients.
1 garlic clove
1 tsp lemon juice
5-6 basil leaves
1 tbsp olive oil
1 spring onion
A handful of curly kale
Extra Virgin olive oil
Put all ingredients into a food processor and blitz until smooth.
Strain the mixture through a sieve and into a deep bowl or jug.
Leave in the fridge for at least an hour before serving. Optional: upon serving drizzle over some extra olive oil and serve.
Who said that fruit can only be eaten in a sweet setting? The baked peaches in this salad go amazingly well with the salty feta and peppery rocket. An easy lunch or something to bring along to a picnic if you’re in the mood for something different.
4 peaches, stone removed and quartered
120g feta, crumbled
1 handful rocket
70g fennel, sliced
1 tbsp olive oil
1 tbsp golden syrup
Preheat the oven to 160 °C (fan), gas mark 4.
Place the peach pieces on a baking tray and place in the oven; bake for 10 to 12 minutes.
Using a small bowl, mix the olive oil, golden syrup and season with a pinch of salt and leave to one side.
Then build the salad starting with the rocket, spread the leaves making a green base.
Distribute the fennel evenly along with the feta. Add the peach quarters and drizzle over the syrup dressing and serve.
There’s nothing better than veggies that are in season! The colour, the taste and texture wakes up your senses and wonders how something can look and taste so good. This recipe celebrates two incredible ingredients that are in season at the mo – aubergine and tomato. Roasting the aubergine whole brings the flavours out best – the insides slowly steaming in its own juices. If you aren’t lucky enough to have your own tomato vines at home, I would: 1) 100% recommend you try next year and 2) go out of your way to buy the freshest and best ones you can get your hands on. Paired with the salty Halloumi this dish is quintessential summer; you will not be disappointed!
170g halloumi, patted dry with a kitchen towel and sliced
2 garlic cloves, finely chopped
1/2 tsp paprika
1/4 tsp ground cumin
1 tbsp olive oil
6 sweet on the vine tomatoes
1 dsp lemon juice
1/4 tsp cayenne pepper
1/4 dried oregano
1 tsp tomato puree
Chilli flakes (optional)
Preheat the oven to 190 or Gas Mark 6.
Using a knife, pierce several holes in the aubergine. Place on a baking tray in the centre of the oven and leave to cook for 40-45 minutes or until tender. Once cooked remove from the oven, scoop out the tender aubergine and discard the skin and leave to one side.
In a frying pan, start by cooking the garlic in the olive oil for a couple minutes on medium heat.
Add the tomatoes and cook for 2-3 minutes or until the juices start to release.
Add all the seasonings and the tomato puree and cook for a minute, stirring occasionally.
Add in the shredded aubergine and mix well.
Pour in the water, mix and leave to simmer for 10-12 minutes or until the liquid has reduced and thickened.
Using a separate pan, fry the halloumi on both sides until lightly browned- golden.
Upon serving, add the lemon to the aubergine mix and stir. Then assemble your dish with the halloumi on top and a sprinkling of chilli flakes (optional).
This week I thought I’d mix it up with something a little different from a recipe and showcase some of the foodies that I had the pleasure of eating in a recent trip to the beautiful Prague, the capital city of the Czech Republic.
To choose a favourite dish or place to eat is pretty much impossible. The showcase below is just the tip of the iceberg for what Czech food has to offer; rich Ghoulash, Trdelnik (or “Chimney Cake”) cooked over coals and covered in cinnamon sugar, the variety of flavours in the numerous beers (not even exaggerating, most menus had more beers than food!), the quality of the Veal and Beef highlighted in carpaccio on every menu – I could go on but never do justice to the flavours.
When I’m in the mood for no nonsense food with a bit of crunch this is my go to. The sun dried tomatoes add that little bit of richness and drizzling over the oily tomato juice just makes this dish sing
2 tbsp dried (ready to eat) chickpeas
1 red sweet pointed pepper, roughly chopped
6 sun dried tomatoes, roughly chopped
1tbsp oil (from the sun dried tomato jar)
Small handful of fresh mint, finely chopped
1. Get your serving bowl and mix all of the ingredients together thoroughly. For the final touch, sprinkle over some chilli flakes and serve.
This recipe is really handy if you have some leftover rice from a previous meal or if you have those stir fry rice pouches you can get from the supermarket. A brilliant way of having a good meal without it taking much time. Additionally with this recipe if you are using leftover rice you can keep it at room temperature instead of heating it up; otherwise cook until piping hot.
250g cooked/ leftover rice
Crushed black pepper
1 garlic clove, grated
1 broccoli head, cut into florets
1 tbsp pine nuts
1/2 tsp dried basil
2 tbsp olive oil
Start by toasting the pine nuts in a frying pan for a few minutes until lightly golden, then remove the nuts and place to one side.
In a small bowl, mix the garlic, the zest of the lemon and the juice, basil, 1 tbsp olive oil and season with pepper.
Place the broccoli in the pan along with the remaining olive oil. Cook for 4-5 minutes on medium- high heat, stirring occasionally. (Try to not over cook the vegetable as the added bite brings a delicious texture to this dish). Then remove the broccoli from the pan.
Add the rice and cook until piping hot.
Then put the broccoli back in the pan with the rice and drizzle over the lemon dressing, mix well and cook for 2 minutes.