Za’atar Houmous

Another staple in my pantry: Za’atar, a go to for delicious salads or just mixed with some olive oil and devoured with flat bread. This houmous is a scrumptious accompaniment to some grilled vegetables or meaty kebabs.

Ingredients:

  • 1 can chickpeas, including 1/2 the water in the can
  • 1 garlic clove
  • 3 tbsp olive oil
  • 2 tsp za’atar
  • 1 tsp lemon juice
  • 2 tbsp tahini

Method:

  1. Place all the ingredients in a blender and blitz until smooth. Serve with a little drizzle of olive oil and a sprinkling of za’atar.

Enjoy 🙂

Aubergine and Pepper Salad

With the weather being so temperamental at the moment I feel a bit lost with what to prepare in the kitchen. It’s been raining like mad which makes me feel cool and cosy feeling the need for a warmer meal. On the other hand it’s just so humid so something really light just feels like the right way to go. I’ve concocted this cheeky little number which is really light and healthy, but also nice and warm as it’s served fresh from the grill.

Ingredients:

  • 1 aubergine, sliced
  • 1 sweet pointed red pepper, sliced
  • 1 tbsp Tahini
  • Lemon
  • 1 dsp pine nuts
  • Crushed black pepper
  • Salt

Method:

  1. Place the aubergine and pepper onto a baking tray. Season with salt and generously with the crushed black pepper.
  2. Drizzle over olive oil and grill on medium-high or 200 in an electric grill.
  3. Grill for 10 minutes, then flip the vegetables over and put back in the grill for an additional 10 minutes or remove the tray when the vegetables have charred and have softened.
  4. Place the aubergine and pepper on to the serving dish of choice. Drizzle over the tahini and lemon juice and scatter over the pine nuts and serve.

Enjoy 🙂

Goji Berry & Peach Crumble

I know what you may be thinking, goji berry, really? Initially I thought I might be on something but I tell you what, don’t knock it until you try it. Peaches are one of my absolute favourite fruits, they are so delicious and juicy. The delectable addition of the goji berry is a real game changer. Not only does it bring an added texture to the crumble it also absorbs all the juices when it’s baked and becomes these little bursts of heaven with every mouthful.

Ingredients:

  • 70g Self-raising flour
  • 45g butter
  • 30g light brown sugar (for crumble)
  • 1 tbsp light brown sugar (for peaches)
  • 2 tbsp dried goji berries
  • 1 tsp cinnamon
  • 4 peaches, sliced and cored
  • 35g crushed walnuts

Method:

  1. Preheat the oven to 170°.
  2. In a bowl, add the sliced peaches, 1 tbsp of sugar and the goji berries and mix thoroughly.
  3. Spread the goji and peach mix evenly on a baking tray.
  4. In a separate bowl add the butter, sugar, cinnamon and flour and crumble together using your fingertips. Add the walnut pieces and thoroughly crumble together.
  5. Sprinkle the crumble evenly over the peaches. Place in the oven and bake for 20 minutes or until nicely golden.

Best served hot and with a drizzle of single cream.

Tomato, Pesto & Burrata Tart

Pesto, tomato and burrata, I’m sorry but you really can’t get much better than that?!?! Gosh my mouth is watering so much. All I can really say is just give this a go, believe me, you won’t be disappointed!

Serves 4-6

Ingredients:

  • 250g sweet mixed baby tomatoes- halved
  • Basil Pesto (can use store bought or you can make your own)
  • 150g Burrata cheese
  • 320g ready rolled puff pastry

For the Pesto:

  • 4 tbsp pine nuts
  • 8 tbsp extra virgin olive oil
  • 1 large handful of fresh basil
  • 2 cloves of garlic
  • 2 tsp lemon juice
  • 4 tbsp freshly grated parmesan cheese
  • Salt (only if needed)
  • Pepper

Method:

  1. Preheat the oven to 200°. Remove the puff pastry from the fridge at least half an hour before use. Unroll it onto the baking tray of choice and score a border around the pastry.
  2. To make the pesto: place all the ingredients in a food processor and pulse gently. For this particular dish I didn’t blitz the pesto until smooth as having small pieces in the pine nuts bring added bite and texture. Taste the pesto before use and only salt if it is needed as I find that the parmesan brings saltiness itself.
  3. Spread an even layer of pesto inside the pastry border, making sure every corner and area is covered.
  4. Evenly distribute the tomatoes, with the flat side facing upwards.
  5. Season the tomatoes with black pepper from a grinder to add extra bite and flavour. Drizzle a little olive oil on the tomatoes and place in the oven for 15-20 minutes or until the pastry has risen, is gold in colour and the tomatoes are looking blistered and juicy.
  6. Using your hands, tear apart the burrata and place around the tart.

Delicious served both hot and cold!

Enjoy 🙂

Chickpea Salad

A simple recipe this week, one to keep if you’re not feeling much prep or time in the kitchen, we’ve all been there.

Ingredients:

  • 1 can (400g) chickpeas, drained and rinsed
  • 2 spring onions, finely chopped
  • 2 tomatoes, cut into small chunks
  • 1/4 cucumber, roughly chopped
  • 1 garlic clove, grated
  • 1/2 tsp paprika
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp dried mint
  • Chilli flakes
  • Salt

Method:

  1. In a bowl, mix all the ingredients together thoroughly. Upon serving sprinkle chilli flakes on top.

Enjoy 🙂

Strawberry Soya Shake

I love fruit shakes and smoothies this time of the year. It’s healthier and so much more inviting when the sun is shining. I’ve chosen soya milk for this concoction as I find that using whole milk can sometimes be quite heavy and even though it is more than flavourful and indulgent I find that when it gets quite hot I just want to keep it light on the stomach.

A side note: If you store your soya milk outside of the fridge add a few ice cubes to the blender just to chill everything through and make it that little bit more refreshing. Additionally, if you are a vegan give this recipe a go minus the greek yogurt, it’s just as sweet and delicious.

Serves 2

  • 200g fresh strawberries, green stems removed
  • 200ml soya milk, sweetened
  • 1tbsp maple syrup
  • 1 heaped tbsp greek yogurt

Method:

  1. In a blender add all ingredients and blitz until smooth. Distribute the shake between two glasses.

Enjoy 🙂

Baked Maple & Chilli Halloumi

A delicious accompaniment to a cheeky summer salad, a perfect balance of sticky and gooey with so much flavour that the chilli just finishes off with a spicy kick.

Serves 2

Ingredients:

  • 225g halloumi, drained and patted dry
  • 1 fresh chilli, roughly chopped
  • 2 tbsp maple syrup
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 sprig of thyme- leaves only

Method:

  1. Preheat the oven to 190°.
  2. Slice the halloumi into equal slices and place into a baking tray.
  3. In a bowl, put the chilli, oil, maple, lemon and thyme and mix together.
  4. Pour the marinade over the halloumi and place in the oven. Bake in the oven for 20 minutes. (Baste the cheese every 5 minutes or so with the maple juices.)

Serve immediately.

Enjoy 🙂

Chilled Cucumber Soup

Delicious, chilled and cucumber perfectly sums up this weeks recipe. Even though the rainy wet weather has returned it has been incredibly humid and still rather warm. The feeling of having a warm hot meal still doesn’t tickle my taste buds and so this cucumber concoction is the way to go. Personally I think that cucumbers are underrated and can be so versatile and refreshing. An ingredient that is readily available all year round and can make such a simple dish so tasty.

Ingredients:

  • 1 cucumber, deseeded and roughly chopped
  • 2 tbsp olive oil
  • 1/2 shallot, roughly chopped
  • 1 garlic clove
  • 1tsp dried mint
  • 1tbsp lime juice
  • 1/2 tsp oregano
  • 1 tbsp yogurt
  • Salt
  • Pepper
  • Extra virgin olive oil (for serving)

Method:

  1. Put all ingredients into a blender and blitz until smooth.
  2. Leave in the fridge for at least an hour before serving.
  3. Upon serving drizzle a little extra olive oil.

Apricot & Feta Couscous

Happy weekend you lovely people! It’s a beautiful day, a fantastic time to be out and enjoy the glorious weather. This weeks recipe is just what you need for a light and refreshing meal or even side dish, full of flavour and perfect if you are going for a picnic or having some friends over for lunch in the garden.

Serves 2

Ingredients:

  • 100g couscous
  • 100ml boiling water
  • 70g dried soft apricots, cut into small pieces
  • 100g feta cheese, cut into small chunks
  • 2 tbsp seed mix (the one I used included: sunflower, pumpkin, hemp seeds and golden linseed)
  • 1 tbsp maple syrup
  • 2 tbsp olive oil
  • 1 tsp lemon juice
  • Crushed black pepper

Method:

  1. Start by placing the couscous in a heatproof bowl. Pour in the boiling water, cover with cling film and leave for 5-10 minutes.
  2. In the meantime make the dressing by mixing the olive oil, maple syrup and lemon together in a another bowl.
  3. Fluff the couscous with a fork (and move to the dish or bowl you desire), add the apricots, feta and seeds and season with crushed black pepper.
  4. Drizzle over the dressing and give it a good mix.

Enjoy 🙂

Herby White Beans

Fantastic as a lunch meal for this absolutely glorious weather at the moment; finally some real good weather. Perfectly delicious straight off the stove or can be eaten later when chilled. A little cheeky tip, when you have removed the pan from the heat, smash some of the beans with the back of a spoon, as it provides an added texture and I find that it absorbs the juice for those bonus flavour bombs in every bite.

Serves 1

Ingredients:

  • 1 can (400g) white or cannellini beans, drained and rinsed
  • 1 garlic clove, grated
  • 1 tbsp olive oil
  • 1 tsp fresh parsley, finely chopped
  • 1 small handful fresh basil, finely chopped
  • 200ml vegetable stock
  • 1 tsp lemon juice
  • Extra virgin olive oil

Method:

  1. Start by frying the garlic in the olive oil for a minute.
  2. Add the beans and cook for a further minute.
  3. Season with black pepper, pour in the stock, mix thoroughly and leave to simmer for 3-4 minutes on medium-high heat.
  4. Remove the pan from the heat and add the basil, parsley and lemon.
  5. Serve in a dish and drizzle a little extra virgin olive oil on top.

Enjoy 🙂