Spicy Halloumi with Tomato & Coriander Salad

This is a delicious quick and slightly different salad. Literally takes 15minutes to make...

Ingredients:

For the spicy halloumi: 

375g halloumi, cut into 4mm slices

2 Tblsp olive oil

2 tsp garam masala

1/2 tsp chilli powder

Squeeze of lemon juice

For the tomato and coriander salad:

350g cherry tomatoes, halved

1/4 - 1/2 red onion, finely chopped or sliced

2 Tblsp olive oil

1 Tblsp lemon juice

Handful coriander leaves, chopped

To serve (optional):

4 Tblsp natural yogurt or cucumber raita or tzaziki

Mini naan bread

Method:

1. Put the halloumi in a bowl. Mix together the olive oil, garam masala, chili powder and lemon juice. Pour the mix over the halloumi and turn the cheese so it is coated. If you have the time, cover and marinate in the fridge for 2 hours or longer.

2. Meanwhile, toss the tomatoes, onion, olive oil, lemon juice and coriander together and lightly season.

3. To cook the halloumi, heat a large frying pan or griddle over a medium-high heat. Add the halloumi and fry for a couple of minutes on each side until golden. This may have to be done in batches.

4. Put the halloumi on top of the salad and serve with yogurt/raita/tzaziki and naan bread, if you like.

Thai Pork and Peanut Curry

This a delicious, quick dinner from The Good Food magazine (my favourite).

Serves 4

(Prep time: 10min, cooking time: 30min)

Ingredients:

1 Tblsp vegetable/olive oil

A bunch of spring onions, sliced

Small bunch coriander, leaves and stalks separated

400g pork tenderloin, chopped into chunks

4 Tblsp Thai red curry paste

4 Tblsp peanut butter

1 Tblsp soft brown sugar

1 Tblsp soya sauce

400ml can coconut milk

175g pack baby corn

Juice of 1 lime

Jasmine rice, to serve

Method:

1. Heat the oil in a large saucepan. Add the spring onion and cut the coriander stalks into the oil with scissors. Cook for 1 minute. Add the chunks of pork and cook for a further 5 minutes.

2. Stir in the curry paste and peanut butter. Then add the sugar, soya sauce and coconut milk as well as 1/2 can of water. Stir and leave to simmer for 15 minutes with the lid on, mix occasionally. Cook your rice at this time.

3. After 15 minutes, add baby corn and cook for a further 3 minutes. Stir in the lime juice and check the seasoning. (You can freeze it at this stage.) Serve with scattered coriander leaves and rice.