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.
September 22, 2014 / jonesd / 0 Comments
3/4 cup uncooked quinoa
1 cup diced carrots
1/2 cup chopped red bell pepper
1/4 cup minced parsley or cilantro
2 sliced spring onions
juice of 1 lemon and 1 lime (or 1 – 2 tablespoons of each)
1-1/2 tablespoons tamari soy sauce
2 cloves minced or pressed garlic
1 teaspoon chili sauce (tobasco) (or use a pinch of cayenne, a few red pepper flakes, etc.)
Rinse quinoa and drain. Put in a pot and dry toast until a few grains begin to pop.
Add 1-1/2 cups of water, bring to a boil, cover and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let stand for 10 minutes. Fluff with a fork and let cool.
Mix carrot, red pepper, parsley and green onion in large bowl.
Add cold quinoa and toss to combine.
Whisk together lemon and lime juices, tamari, garlic and chili sauce.
Pour over salad and combine well. Chill until serving time.
This recipe can be fun. Try throwing in a few fresh raw peas, some fresh raw corn, fresh sliced raw green beans, etc.