Harissa Halloumi

Harissa Halloumi Green Bowls

Harissa Halloumi Green Bowl

Harissa Halloumi Green Bowls
An original recipe by Sarah Cooks

Ingredients
4 eggs
200 grams green beans
1 bunch asparagus
1 bunch broccolini
1 handful coriander leaves
1 handful mint leaves
Small bunch chives
1 spring onion
Juice of 1/2 a lemon, divided
1 tablespoon extra virgin olive oil, divided
250 grams halloumi
1 teaspoon harissa

Method
Place the eggs into a small saucepan and cover with cold water. Place over a medium heat and bring to the boil. As soon as it comes to the boil, place a lid on and turn off the heat. Allow to sit for 8 minutes, then drain and rinse under cold water until cool enough to handle. Peel the eggs, cut in half lengthwise and set aside.
Top and tail the green beans. Snap the woody ends off the asparagus, and trim the ends off the broccolini. Chop the asparagus and broccolini into thirds.
Bring a pot of water to the boil and add a good pinch of salt.
Add the beans to the water and boil for 2 minutes. Add the broccolini and boil for a further minute. Add the asparagus and boil for a further minute.
Drain the vegetables and rinse under cold water to arrest the cooking. Place the cooked vegetables in a large mixing bowl.
Roughly chop the coriander, mint, chives and spring onion, and add to the mixing bowl.
Squeeze over the juice of 1/4 lemon plus half the olive oil. Season generously with salt and pepper and toss to combine.
Slice the halloumi into 1-cm slices. Place in a separate bowl. Add the harissa, the juice of the remaining 1/4 lemon and the remaining olive oil. Toss to coat the halloumi evenly. (If you're using your hands, wear food gloves!)
Heat a non stick frying pan over a medium heat. Fry the halloumi slices for a few minutes on each side, or until golden brown.
Divide the cooked green vegetables, hardboiled eggs, and halloumi slices between four serving containers.
Makes 4 servings

Meatballs with Vegetable Spaghetti

Meatballs with Vegetable Spaghetti

A recipe by Sarah Cooks

Ingredients

1-2 zucchinis

1 carrot

1 tablespoon olive oil

1/2 onion, finely chopped

1 garlic clove, minced

1 x 400 gram tin chopped tomatoes

250 grams minced meat of your choice (pork, beef, veal, chicken, turkey)

1 tablespoon flat leaf parsley, chopped

1 tablespoon grated parmesan

EVOO, for garnish

Extra parmesan and parsley, for garnish

Method

Trim the zucchini and spiralize. Finely chop the core and set aside.

Trim and peel the carrot and spiralize. Finely chop the core and set aside.

Divide the zucchini and carrot noodles between four serving containers.

Heat the tablespoon of olive oil in a saucepan over a medium heat. Add the chopped onion and chopped carrot core, and cook for 5 minutes, or until the onion is translucent. Add the garlic and cook for a further minute. Add the chopped tomatoes. Fill the tin halfway with water, swirl around and then pour into the saucepan. Bring to a boil, then bring down to a simmer and simmer for 10 minutes.

Meanwhile, mix together the minced pork, parsley, grated parmesan and the chopped zucchini core. Roll into small balls. Place the meatballs into the simmering tomato sauce and allow to sit for 5 minutes before giving a gentle stir. Continue to cook for another 5 minutes or so, or until the balls are cooked. (Cut one in half to be sure). Allow to cool before assembling your bowls.

Drizzle the zucchini and carrot noodles with a little extra virgin olive oil, and season with salt and pepper.

Divide the balls and sauce between the four bowls. Garnish with extra parmesan and chopped parsley.

Makes 4

Muttar Paneer
Recipe adapted from Nigella Lawson's Feast

Ingredients
1 tablespoon vegetable oil or ghee
1 onion
2 cloves garlic
1 inch piece ginger
1 teaspoon turmeric powder
1 teaspoon garam masala
500 grams frozen peas
1 teaspoon tomato paste
250 millilitres vegetable stock (I use boiling water and stock powder)
225 grams fried paneer cubes, from the freezer section (see note below)

Method
Heat the oil in a large pan, big enough to take everything later.
Finely chop the onion, mince the garlic, and grate the ginger. Add onion, garlic and ginger to the pan with a generous pinch of salt, and cook, stirring, until the onion is translucent.
Add the turmeric powder and garam masala and stir through.
Add the frozen peas and stir to coat in the spice mixture.
Stir the tomato paste into the vegetable stock, and then pour into the pot with the peas. Bring to a robust simmer, then turn the heat to low. Cover with a lid and simmer for 5 minutes.
Stir in the (still frozen) paneer cubes, cover and simmer for a further 5 minutes. Remove the lid and simmer for a further 5 minutes, or until the cheese is heated through and the liquid has thickened slightly.
Note: If you can't find frozen fried paneer cubes, buy fresh paneer and cut into rough 1.5 centimetre cubes. Fry the cubes in oil (be careful of splatters) until golden brown all over. Drain on paper towel and set aside while you make the peas. Add the cheese cubes to the peas at the end of cooking time.

Red Lentil Dhal
Make the red lentil dhal from my previous post, but omit the spinach and chickpeas.

Cauliflower Rice Pulao
Make the cauliflower rice pulao from my previous post.