Today I am sharing 3 Summer inspired recipes for you to try out.
Griddled Asparagus with Halloumi and Caramelised Lemon:
- 1 lemon
- 250g pack halloumi cheese, cut into 1cm slices
- 2 tbsp extra virgin olive oil
- 400g bunch asparagus, trimmed
- 1 red chilli, finely sliced into rounds handful mint leaves, roughly chopped
1. Halve the lemon lengthways, set ½ aside and finely slice the rest into half-moons.
2. Toss the halloumi and lemon slices with ½ tbsp oil; set aside.
3. Put a griddle or frying pan over a high heat. Toss the asparagus with ½ tbsp oil, season and spread out in a single layer in the pan. Cook for 5-6 minutes in total, turning occasionally, until charred and just tender. Transfer the asparagus to a serving platter and keep warm.
4. Griddle the halloumi and lemon slices, in batches if needed, for 1-2 minutes on each side, until charred. )Keep an eye on the lemon slices, as they can burn easily.)
5. Add the charred cheese and lemon to the asparagus platter and scatter over the chilli and mint.
6. Squeeze over the reserved lemon ½, drizzle with the remaining 1 tbsp olive oil and season. Serve immediately.
Greek-Style Stuffed Tomatoes:
Cooking time:1 hour 25 minutes
- 100g wholegrain rice
- 600g medium-large tomatoes
- ½ red onion, finely chopped
- 5 tbsp extra virgin olive oil
- 2 small courgettes (about 100g),
- finely diced 2 garlic cloves, finely chopped
- 1 tbsp tomato purée
- 2 tbsp shredded mint leaves
- 2 oregano sprigs, leaves chopped
1. Preheat the oven to 160°C, gas mark 3. Put the rice in a pan, cover with water, bring to the boil over a medium-high heat and simmer for 18 minutes, then drain.
2. Meanwhile, cut the tops off the tomatoes, then use a teaspoon to scoop out the insides into a jug, leaving the shells intact. Arrange the shells in a small/medium baking dish in which they sit snugly.
3. Fry the onion in 2 tbsp oil in a pan over a low-medium heat, stirring, for 5 minutes. Add the courgettes, turn the heat up slightly and cook for 5 minutes more.
4. Add the garlic and tomato purée, cook for a minute, then stir in the reserved tomato pulp and the par-cooked rice.
5. Simmer, stirring often, for a few minutes, until the mixture has the consistency of a loose risotto. Remove from the heat, stir in the herbs and season.
6. Spoon the rice mixture into the tomatoes, filling them generously. Replace the tomato tops, drizzle with the remaining 3 tbsp oil and bake for 1 hour, until very tender and the rice is cooked through.
7. Serve with a green salad.
Broad Bean & Herb Potato Cakes:
Preparation time:10 minutes, plus cooling
Cooking time:10-15 minutes
- 350g Jersey Royals or Cornish New Potatoes halved
- 150g fresh podded broad beans
- 2 tbsp chopped fresh mint
- 1 tsp ground coriander
- 150g pot natural yogurt
- 2 tbsp oil
1. Cook the potatoes in boiling water for 10-15 minutes until tender, drain and cool.
2. Meanwhile cook the broad beans according to pack instructions, drain and cool. Place the beans in a food processor and blend to a coarse paste.
3. Crush the potatoes and stir in the beans, 1 tbsp of the mint, the coriander, 1 tbsp of the yogurt and some seasoning. Shape into 4 cakes.
4. Heat the oil in a large frying pan and fry the cakes for 3 minutes on each side until golden.
5. Mix the remaining yogurt and mint together and serve with the potato cakes.
Recipes and images courtesy of Waitrose.