I love vegetables but I also love prawns, especially in pasta with tonnes of garlic. This dish is light and perfect for summer dining on the deck!
Make sure you buy good, happy prawns, your tummy will benefit and so will the sea!
You will need:
1 red chilli
1 tsp sugar
1 glug worcestershire
1 clove garlic
bag of fresh or frozen prawns
1 tsp creme fraiche
Fresh basil to garnish
1) Slice up the tomatoes and place them in a large pan with a glug of oil to start stewing. Add the sugar, the red chilli, the worcestershire sauce and the clove of garlic and simmer intill the skins start to come away from the tomatoes.
2) Boil a large pan of water and add your linguini. Boil for 12 mins.
3) Meanwhile, add your prawns to the tomatoes in the pan and cook until pink if they are frozen, if not cook for about 3-5 mins.
4) Drain your pasta and serve with a generous helping of prawns and tomatoes, stir though a teaspoon of creme fraiche and garnish with fresh basil.
A tangy, spicy all-in-one tray bake, with creamy ricotta, roasted squash, baked cauliflower and salty halloumi.
Tray bakes are the best because they mean minimal washing up!
It sounds weird baking a cauliflower but I promise it tastes good; it goes crispy on the fluffy bits and soft on the inside.
Yet again this recipe features… you guessed it, halloumi, but my dad does the same recipe at home with chicken, and they love it. If you haven’t tried halloumi by now, please do, your quality of life will increase 10 fold. Fact.
1 cauliflower, cut into florets
Half a butternut squash cut into long wedges
1 tsp each of cumin seeds, chilli flakes and curry powder
1 tbs vegetable oil
1 tbs fresh oregano leaves
1 large red onion cut into wedges
100 g ricotta
1/2 block of halloumi
Kale to serve (optional)
1)Preheat the oven to 200 degrees. Then boil your cauliflower and butternut squash until tender.
2) Put the boiled cauliflower, squash and onions in a large tray, and pour on the oil, all herbs and spices. Shake the tray around so everything is covered in flavour and put it in the oven for 30 mins.
3) Remove the tray and lay on halloumi and spooned blobs of ricotta, the grill for 10 mins. (Keep an eye on them incase your oven is anything like ours and burns things very quickly.
This salad is a marriage of the italians and the greeks.
Halloumi is a greek goats cheese, but it isn’t squishy and hairy like regular goats cheese. It has a salty taste and a rubbery texture and it is my favourite cheese ever.
Polenta is a cornmeal based carb, and it is loved by the italians. It has a squidgy texture that crisps off in the frying pan. I have never cooked with it before but it is so versitile! You can grill, fry, boil and best of all for us students, you can microwave it. It is the yellow rectangular stuff in the picture above!
You will need:
Polenta- looks like this and is fun to squish
Ready made polenta- sliced
1) First roast your veg. I roasted mine but also made my Lemon Salted Courgettes because I am slightly obsessed! Cooking the halloumi and polenta takes only about 10 mins so wait till your veg is roasted before you procede.
2) Glug about 2 tbs of oil into a frying pan and heat it till it sizzles. Then start to fry the halloumi and polenta slices. Add them neatly so they don’t over lap so that it is easy to flip over each slice so that they are crispy on both sides. Squeeze into the pan 1 half of a lemon and chilli flakes to taste while they fry off.
3) Meanwhile prep your salad leaves and anything else you may want- cucumber, olives, carrot, sweetcorn, avocardo, you get the idea. Then put your roast veg and courgettes on top.
4) Place the halloumi and polenta on the salad and drop on some greek yoghurt.
My verdict on polenta after this salad is that it is definitely one to try! It has a really different texture and compliments any flavours you put with it. I am soon to blog my dinner tonight which is a pizza with polenta base!
While it may not feel like summer for us Brits right now, we can still act like it is! These burgers dont need a real BBQ, but still taste like summer, especially with a crisp green salad and fresh crusty roll.
Unfortunately, in all my excitement and hunger, I didn’t take a picture of the finished product once it was cooked. You will have to find out for yourselves! But I will make sure I put my blog before my belly in future…!
You will need:
Can of Chickpeas
2 reds onion chopped
1 clove of garlic
4 Button Mushrooms
200g Bread crumbs
Squeeze of sweet chilli sauce
Pinch of chilli flakes
In terms of making these babys, the process is simple.
First, blend up your chickpeas with seasoning to taste. Then add all the other ingredients once they have been chopped, and blend them too!
This should leave you with a thick brown paste.
Prepare a surface with some cling film on. With your hands make plumb shaped balls of paste and pop them onto the cling film.
Next take your small chunks of cheese and push them into the blobs as shown in the top photo, then hide the cheese with more paste and squish down into a flatter burger shape. Simples!
Once you have made as many as you can from the mixture (I got about 6) pop them in the fridge for 30 mins.
Heat up some olive oil on a frying pan and carefully put in the patties you made earlier. They should take about 15 mins to fry off, but remember to flip them!
As always, feel free to alter these veggie friendly burgers! Instead of chilli sauce, try reggae! Pop in some Lemon juice and mint, or even some tangy ketchup! I winged this recipe from what we had in the cupboards and the fridge, so it’s a great last minute panic option. Let me know how you get on!