Fig season is mostly over, but I have a green grocer who knows where to get the latest of varieties of figs. You might know of a shop or tree that still has some sweet fruits as well.What a joy fig season is!
Pairing figs with halloumi makes a beautiful and substantial salad. The sweetness of the figs with the saltiness and rubbery texture of the halloumi is delightful. I know that you will enjoy it.
Are you looking for other Halloumi Recipes? Try Halloumi and Orange Salad, Halloumi Pizza, and Halloumi and Watermelon Salad.
Or perhaps you are looking for Fig recipes. Try Fig Salad with Almond Butter Dressing, Gorgonzola and Figs, and Figs and Fresh Pecorino Salad.
Perhaps you would like to browse all Halloumi dishes, and all Fig dishes. Explore all of our Salads. Or simply spend some time browsing our Mid Autumn dishes.
Continue reading “Fig and Halloumi Salad”
A beautiful dish from Ottolenghi – one that takes time to produce a marvellous dish
Pottering in the kitchen today, I had a little more time so brought together Ottolenghi’s Jerusalem Artichoke recipe from his book Plenty. Simple to make, it takes just a little time as you need to roast the artichokes, make the charred tomatoes, blend up the basil oil and grill the halloumi. It appears a random combination of ingredients, but it is not so. A perfect combo of bitter, sour, sweet, crispy, crunchy, soft and creamy.
Sometimes bitter greens are not available, so I substitute nasturtium leaves which are always plentiful here. And some rocket leaves.
Are you after other Jerusalem Artichoke recipes? Try Jerusalem Artichoke and Cumin Salad. We have some others planned, so check back here later for updates.
Or some Halloumi dishes? Try Halloumi and Orange Salad, Halloumi Pizza and Halloumi and Watermelon Salad.
Browse all of our Halloumi recipes, our Tomato recipes, and our Jerusalem Artichoke dishes. Explore all of 0ur Ottolenghi recipes. Or browse our Late Autumn dishes.
Continue reading “Jerusalem Artichokes with Halloumi and Basil Oil”
There is nothing better in Spring than sharing a salad – or two.
It is so exciting to have Spring appear, creeping around the corner as she does, not really making her presence felt, just a little warmer, a little sunnier day by day. Capricious too, bringing thunderstorms and hail one moment and radiant sunshine the next.
Today, in all her glory, Spring served up a magnificent day. The afternoon was spent with friends eating and communing, enjoying her magnificence under sprouting grapevines, tiny tomato plants in just a tad too early, herbs flourishing.
Continue reading “SPRING into Salads | Seasonal Cooking”
I love to be inspired by reading recipes. I truly do. But unless I am making something quite new I don’t always stick to a recipe. I think that we all have that tendency, right? Adapt to our tastes, and to whatever is in our pantry and fridge.
Today I read an old NZ recipe from the magazine Cuisine and thought, mmm, yes, a lovely Sunday Brunch. And then I made it my style. We give you the two versions today, so that you can see how to adopt and adapt from within a recipe framework.
Our similar recipes include Orange and Date Salad with Fennel Orange Dressing, Orange and Walnut Salad, Jerusalem Artichokes with Halloumi and Basil Oil, and Three Citrus Salad with Chilli and Ginger.
Or are you looking for Halloumi recipes? Try Halloumi and Watermelon Salad, and Halloumi Pizza.
Browse our collection of easy Salads, explore our orange recipes, and check out all of our recipes using Halloumi. Or have a look at our Late Spring dishes for even more inspiration.
Continue reading “Halloumi and Orange Salad | Two Variations”
The easiest way to use a BBQ.
The easiest thing to do with a BBQ, the thing that does not take any thinking or preparing, is simple grilled vegetables with, say, haloumi.
It’s for those nights when it is far too much to stir, cut, saute, blend, whiz, spice up, make tadkas. When the weather is nice it is perfect for a BBQ.
You might like to browse our other BBQ recipes here. Our favourites are Roasted Carrots with Pomegranate Molasses and Roasted Grapes. If you haven’t see it already, take a look at Part 1 of this BBQ series to see Grilled Fennel with Lemon and Parmesan and Grilled Broccoli with Preserved Lemon and Part 2 of this BBQ Series to see Melty Cheese and Baked Bananas. Do browse the complete BBQ Series of recipes, there are so many more recipes including Baked Garlicky Eggplant, Baked Apricots, and Hot Tomato Salad. Find inspiration in our Winter recipes here and here.
Continue reading “Grilled Vegetables on the BBQ | Quick Meals”
From the market to the kitchen in Italian style.
Trawling the Farmer’s markets, the result was a full shopping bag topped with some sweet autumn cherry tomatoes, some rapé (rapini), and my favourite organic pizza dough. They came together in a pizza.
Take a look at our other pizzas here and here, and a collection of tomato recipes here and here. Check out our oven dried tomatoes here and here. Find inspiration in our Autumn recipes here and here.
Continue reading “Haloumi Pizza with Oven Dried Tomatoes”
An outstanding marriage of textures.
This is an unusual recipe, using raw haloumi. It might be quite a surprise to find that fresh, uncooked halloumi partners very well with watermelon.
Read more about Haloumi and its uses here.
You might also like to try Spicy Red Radish and Watermelon Salad, Haloumi and Orange Salad, Jerusalem Artichokes with Haloumi and Basil Oil, and Haloumi Pizza. Another recipe from Cyprus, as this one is, is Cyprian Grain Salad with Freekeh.
We have a collection of Watermelon Salads for you to explore – we brought together all our favourite salads in one post.
Browse our Watermelon Salad, our Haloumi recipes, and our many Salad recipes. Or explore our Late Summer dishes.
Continue reading “Haloumi and Watermelon Salad”