Name: New panzanella with halloumi, exotic tomatoes, crushed peas and chunky garlic ciabatta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Side Servings
Ingredients: olive oil (plus extra) 2T,tricolore peppers, halved 3 - 4,slicing tomatoes, halved and quartered 4,garlic cloves, crushed 3,Woolworths’ garlic butter-filled ciabatta 6 -8 slices,Woolworths halloumi 320g,petit-pois peas, blanched and crushed 120g,sour cream (or crème fraîche) 1T,mint, chopped 1t,lemon juice, to taste ,salt and pepper, to taste ,Woolworth exotic tomatoes 1x350 g punnet,for the dressing ,garlic clove, grated 1,red wine vinegar 1T,olive oil 1/4 cup,caster sugar (or honey) 1t,

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Serves 8

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 - 20 minutes

Ingredients

2 cups milk
100 g salted butter
8 sweetcorn cobs
Sea salt and freshly ground black pepper, to taste

Method

Bring the milk to a simmer in large, shallow pan. Add the butter and corn and simmer until the corn is cooked through. Serve hot.

Cook's note: Corn is the humblest of veggies (who doesn’t love a hot mielie drenched in butter?) but you can go next level by simmering it in milk and butter instead of water. The kernels become infused with the flavour, so you don’t have to add extra butter when you eat the corn. Once you’ve cooked the corn, reserve the buttery milk mixture for mashed potatoes, or stir it through risotto for mouthwatering flavour.

Discover more summer vegetable recipes here.

This is a test recipe

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