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).
Now I can’t speak for all you lovely readers but here in the UK the weather has been something rather special. It’s actually hot and so far we are experiencing summery weather which certainly makes a change for the typically English weather we tend to experience. I know many this weekend shall be flocking to the coast and enjoying the lovely seaside, some will having a barbecue in their gardens or a friends garden… some may just want to find anywhere that’s moderately cool just to keep themselves from overheating… aka burning!
Anyways, there’s me rambling on about the weather, how very English of me… let’s get to the good stuff, this weeks recipe. An absolute delectable treat that will certainly cool you down in these warmer temperatures. Fantastic to share with friends or even if you’re just chilling with a book and fancy a little refresher.
15ml Gordon’s Sicilian lemon gin
Start by blending the raspberries in a food processor until smooth (leave a couple raspberries aside for decoration- optional).
Then, in the glass of choice fill with ice cubes.
Take two teaspoons of the blended raspberries and add to the glass.
Add the gin, followed by the lemonade and give it a good mix. Finally place any remaining whole raspberries on top (optional) and enjoy 🙂
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.
Stew is synonymous with rich and heavy dishes that keep you full when you’re in need of a bit of a “pick me up” but this dish completely breaks down that stereotype. Undeniably there is a background warmth to the dish with the smoked paprika but the star is the combination of tomato, basil and the olives. Adding the olives and the basil right at the end of the dish keep them fresh tasting and allows the flavour to come through as soon as it hits your tastebuds. The herby olive goodness will bring a big smile to your face (it certainly did for me!) and is a combination you don’t want to miss.
1 can chickpeas, drained and rinsed
1 can peeled plum tomatoes
4 garlic cloves, roughly chopped
1 tbsp olive oil
1/2 tsp smoked paprika
1/4 tsp ground cumin
400ml vegetable stock
17- 20 pitted green olives
4 basil leaves, roughly chopped
Start by frying the chickpeas and garlic in the olive oil and cumin for 3-4 minutes on medium heat.
Add the tomatoes and the remaining seasonings and cook for a further 3 minutes.
Pour in the vegetable stock and cook for 20-25 minutes or until the liquid has reduced and the sauce has thickened.
Add the basil and the olives and cook for 5 minutes and then serve.