Starters & Light meals Archives

Mushroom recipes

Exotic mushroom bruschetta

20 minutes

Salad recipes

Chunky salad with granadilla salsa

Broccoli recipes

Crunchy broccoli fritters

10 minutes

Breakfast recipes

Baked tomato relish with crispy fried eggs

20 minutes

Chicken recipes

Open chicken and garlic mayonnaise sandwich

45 minutes

Salad recipes

Chicken Caesar salad

6 minutes

Brinjal recipes

Chickpea-stuffed brinjals

30 minutes

Beef recipes

Beef carpaccio with nectarine salad

1 minute

Asparagus recipes

Asparagus-and fennel salad with pancetta and poached egg

30 minutes

Fish recipes

Salted cod fritters

30 minutes

Avo and halloumi on pumpkin rye

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5 minutes

Ingredients

Sunflower oil, for frying
245 g halloumi, cut into strips
Flour, for dusting
4 red spring onions, thinly sliced
200 g Rosa tomatoes, quartered
1 chilli, chopped
1 avocado, cut into large cubes
1 lemon, juiced
Sea salt and freshly ground black pepper, to taste
4–6 slices pumpkin rye bread, toasted
2 t sesame seeds, toasted

Method

1. Heat the oil in a pan over a high heat. Dust the halloumi in flour and fry in the hot oil until golden. Drain on kitchen paper.

2. In a large mixing bowl, combine the spring onion, tomatoes, chilli, avocado and lemon juice. Season with salt and pepper.

3. To serve, pile the avocado mixture on the toasted pumpkin rye bread, top with the fried halloumi and sprinkle with sesame seeds.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Exotic mushroom bruschetta

Chunky salad with granadilla salsa

Crunchy broccoli fritters

Baked tomato relish with crispy fried eggs

Open chicken and garlic mayonnaise sandwich

Chicken Caesar salad

Chickpea-stuffed brinjals

Beef carpaccio with nectarine salad

Asparagus-and fennel salad with pancetta and poached egg

Salted cod fritters

Green summer salad

Avo and halloumi on pumpkin rye

Avo and halloumi on pumpkin rye

Ingredients

Method