June 10, 2017 / Lyn Jones / 0 Comments
4 serves
Ingredients
3 red capsicum
500g haloumi cheese cut into 1.5mm slices
1 cup green olives
1/2 cup basil leaves
3 bunches asparagus
2 tbs extra virgin olive oil
1 tbs white wine vinegar
Olive oil spray
1.heat a barbeque hotplate on medium high heat. Spray capsicum with oil. Cook for 10 minutes or until charred on all sides. Transfer to a bowl, cover with plastic wrap and stand for 5 minutes to cool. Peel and remove seeds. Roughly chop and place into a bowl with olives.
2.whisk oil, vinegar, salt and pepper in a jug and add to salad.
3. Toss well to combine. Sprinkle with basil.
4. Cook asparagus on barbeque plate for 5 minutes until just tender.
5. Cook haloumi on barbecue plate for 1-2 minutes until golden.
6. Serve asparagus and haloumi with capsicum salad and crusty bread.
June 4, 2017 / Lyn Jones / 0 Comments
serves 4
Ingredients
1kg butternut pumpkin, peeled, deseeded, cut into 3cm pieces
1 red onion, sliced
2½ tbs olive oil
½ cup French puy lentils or brown lentils, rinsed
2 garlic cloves
1 tbs lemon juice
1 tsp finely grated lemon rind
60g rocket and spinach leaves
1 cup light Greek-style yoghurt
1 tsp ground cumin
1 garlic clove, crushed
2 tbs lime juice
¼ cup chopped coriander
¼ cup chopped mint
1. Preheat oven to 200°c. Place pumpkin & onion on oven tray, drizzle with 1.5 Tabs oil. Season then roast for about 35-40 minutes or until golden.
2. Meanwhile, cook lentils in a saucepan with garlic and 4 cups cold water. Bring to boil, then reduce heat & simmer 15-20 mins until just tender. Drain & discard garlic. Cool 15 mins.
3. Yoghurt dressing: Whisk yoghurt, cumin, garlic & lime juice together. Add herbs and season with sea salt flakes & cracked black pepper. Add 1-2 Tabs of water to thin, if necessary.
4. Toss lentils with remaining olive oil, lemon juice & lemon rind. Add rocket & spinach leaves, toss
through the pumpkin & onion. Season to taste. Place on a serving platter and drizzle with dressing.