Deliciously satisfying, richly savoury & almost caramelised from its time in the pan, fried halloumi is great for making all kinds of salads & vegetarian meals a bit more substantial. Case in point, this delicious halloumi & green bean combo, which I expect will swiftly become part of your regular meat-free repertoire.
With sunshine on tap over the last few weeks, I’ve been broadening my BBQ repertoire with new flavour combinations for the grill. One of my best discoveries was this delicious beef kofta burger with crunchy veg; tangy pickles, lemony houmous yogurt & crumbled feta; AKA a full Middle Eastern feast in a bun, and it’s exactly as good as that sounds.
Taking inspiration from the restaurant-style kievs I love so much, and adding a little extra ooziness just because, I recently came up with these very yummy mozzarella, rosemary & chilli breaded chicken cutlets. I would call them Kievs, but that term is somewhat sacrosanct to me, so cutlets it is. Give them a go, I think you’ll love them too.
The unusual way of cooking the courgettes in this light summery salad gives them an incredible flavour & texture, while the zingy dressing offers that genuine, hard-to-put-your-finger-on Italian flavour that you only find in the best trattorias & delicatessens.
Delicious as a fancy antipasti option, confit tomatoes also work beautifully as the star of simple pasta dishes. Their flavour concentrates amazingly as they cook, and they keep their shape really well throughout roasting, making them a bit more elegant than ordinary roasted tomatoes.