Meat free Monday - Halloumi burgers with chilli jam, pickled carrot and cucumber

Meat free Monday - Halloumi burgers with chilli jam, pickled carrot and cucumber

• 1 large carrot, julienned or cut into matchsticks
• 75ml rice wine vinegar
• 1/2 tsp salt
• 1 tsp caster sugar
• 4 burger buns
• 2 tsp olive oil
• 250g Halloumi, cut into 8 slices
• Mayonnaise
• 1 large tomato sliced
• Chilli jam
• Baby gem leaves
• 1/2 small cucumber, cut into ribbons

Method:

In a small bowl, mix the carrot, vinegar, salt and sugar and allow to marinate while you prepare everything else.

Heat a frying pan and toast the buns until lightly golden, set aside then wipe the crumbs from the pan, add the oil and fry the halloumi slices until golden (about 2 minutes or so each side), remove and place on kitchen paper.

Spread mayonnaise on the toasted buns, then divide the fillings between them.  Start with placing baby gem leaves on the base of the bun, then the tomato, pickled carrot, 2 slices of halloumi, chilli jam and cucumber.  Put the bun tops on and serve.

Seriously, we did not miss meat at all when eating this, tasty is an understatement!  I did initially think it was a bit of a waste pickling the carrot but I have to say it is worth it so don't skip that step.  Great recipe that I will definitely be doing again, we had a good portion of chips with this but equally if you want to be really healthy, serve the burgers with a nice mixed leaf salad with a zesty dressing.

Recipe courtesy of Waitrose magazine.

Smoky haloumi and quinoa salad

Smoky Haloumi and Quinoa Salad

• Bag of microwaveable quinoa
• 450g mixed tomatoes, cut into wedges
• Handful of rocket leaves
• 500g haloumi, sliced
• 6 sprigs lemon thyme
• Zest of 1 lemon
• 1 tbsp extra virgin olive oil (for the dressing)
• 60ml lemon juice
• 1 tsp smoked paprika
• 2 tbsp extra virgin olive oil
• 1 tbsp honey

Method:-

Cook the quinoa in the microwave and allow to cool.  To make the dressing, place the lemon juice, paprika, oil and honey into a large bowl and whisk to combine.  Add the tomato, rocket and quinoa and toss to combine.  Place the haloumi, thyme, lemon zest in a bowl and toss to coat.  Heat a non-stick frying pan over a high heat.  Add the haloumi and cook for two minutes each side until golden.  Serve with the salad and enjoy this light meat free Monday dinner (OK, you can eat it any day of the week)...

This is (adapted very slightly) from a Donna Hay recipe.

Grilled chicken, halloumi and chorizo fajitas with mango salsa

Grilled chicken, halloumi and chorizo fajitas with mango salsa

• 1 Mango
• 1/2 Red onion finely diced
• 3tbsp fresh chopped coriander
• 1 Mild red chilli deseeded and finely chopped
• 1tbsp extra virgin olive oil
• Salt & Pepper
• 200g Halloumi cheese
• 8 Chicken fillet strips
• 100g Sliced chorizo 
• 4 Flour tortillas
• Lettuce (shredded) cherry tomatoes (halved)

Method :-
First make the salsa, dice the mango (hedgehog method works best) and add the onion, coriander, chilli, olive oil, salt and pepper, mix to combine and set aside.

Pre-heat your grill to medium, place the chicken fillets on a foil lined tray and cook for 6-7 minutes turning once.  Add the sliced Halloumi to the tray and cook for a few minutes until the cheese starts to brown, turn over the cheese and continue cooking until the other side is also browned.  Whilst the chicken and cheese is cooking, heat a small frying pan and fry the chorizo until it crisps up.

Heat your tortillas according to instructions, place some of the lettuce and tomatoes on each of the tortillas and divide the chicken fillets and cheese onto each tortilla and top with the mango salsa.  

This is a light, fresh and zingy dinner; if you want to go the veggie option remove the chicken and chorizo.  For the chicken I dusted the fillets with Cajun spices to pep it up a bit, also you can spritz flavoured oil onto the Halloumi. 

Polenta crusted tomatoes with kankun jalapeño & habanero sauce

Polenta crusted tomatoes with kankun jalapeño & habanero sauce

Method :-

• Beef tomatoes cut into thick slices
• Flour
• 1 beaten egg
• Small bowl of polenta
• Kankun jalapeño & habanero sauce

Season the polenta with your spice of choice, I used umami rush, dip the slices of tomato into the flour, then the egg and finally the polenta until the tomatoes have a good coating, once done place into the fridge for 10 minutes or so until the coating firms.  Heat a large frying pan with vegetable oil and fry the tomatoes for several minutes each side until they are nice and crunchy.  

For this dish I served the tomatoes with a grilled halloumi and chorizo salad, you can use the toppings of your choice to go with the salad.  I drizzled Kankun Jalapeño sauce on top of the tomatoes with a dash of their Kankun Habanero sauce which really lifted the flavour.  This makes for a very simple yet tasty light dinner.

Fried halloumi & chorizo Salad

                   Fried halloumi & chorizo Salad

• 1 small red onion
• 1/2 cucumber, cut into thick slices
• 200g cherry tomatoes, halved
• Sliced chorizo
• 50g kalamata or other black olives, stoned
• 50g plain flour
• ½ tsp smoked paprika
• 250g halloumi cheese, cut into 8 slices
• 2 tbsp rapeseed or olive oil
• Sea salt and freshly ground black pepper
• Lucy's raspberry dressing (or dressing of choice)

In a small bowl, whisk together the flour, paprika and some salt and pepper. Moisten the halloumi slices slightly with water, then press into the seasoned flour and shake off any excess. Heat the oil in a large frying pan and fry the halloumi over a medium heat for about two minutes on each side, until golden and slightly softened on the inside.  Heat a separate pan and fry the chorizo until crispy.

Toss the salad vegetables with the dressing, turning them over with your hands to make sure everything is lightly coated. Divide the salad between your plates and top with the hot halloumi and chorizo  and serve immediately. Made with Steves Leaves and Lucys Dressings

Red Quinoa, Kale, Chorizo and Haloumi Salad

Red Quinoa, Kale, Chorizo and Haloumi Salad

• 150g kale, trimmed
• 2 1/2 cups red quinoa
• 500ml chicken or vegetable stock
• 1/2 cup flat-leaf parsley leaves
• 500g Haloumi, thinly sliced
• Sliced chorizo 
• Olive oil for brushing
• 2 tbsp lemon juice
• 1 tsp sweet smoked paprika
• 1 tbsp olive oil

Place the quinoa and stock into a saucepan over a medium-high heat and bring to the boil.  Reduce the heat to low, cover and cook for 12-14 minutes or until the stock has been absorbed.  Cut the kale into large pieces and place in a heatproof bowl.  Pour over boiling water and leave to stand for 5 minutes.  Drain and pat dry with kitchen roll.  Toss the kale with the quinoa and parsley.  To make the dressing, combine the lemon juice, paprika and oil, pour over the salad and toss to combine.  Heat a non-stick frying pan over a medium-high heat.  Brush the Haloumi with a little oil and cook for 1-2 minutes each side or until golden, place the chorizo in at the same time.  Divide the salad between serving plates and top with the Haloumi and chorizo.

Recipe adapted from Donna Hey Fresh and Light

Basil and Tomato Frittata

Basil and Tomato Frittata

• 4 eggs
• 2 egg whites (extra)
• 310ml milk
• Sea salt, cracked black pepper
• 1/2 cup shredded basil
• 1/2 cup grated Haloumi
• 2 tablespoons grated Parmesan
• 250g halved mixed cherry tomatoes

Place the eggs, egg whites, milk, pinch of sea salt & good grind of black pepper in a bowl, whisk to combine.  Heat a large non-stick ovenproof frying pan over a medium heat.  Stir the basil through the frittata mixture and pour into the heated pan.  Add a 1/4 cup of the grated Haloumi and sprinkle with the parmesan.  Cook for 3 minutes or until the base is set, once done, place under a preheated grill and cook for 5 minutes until golden and set.  Top the cooked frittata with the cherry tomatoes, the remaining 1/4 cup of Haloumi and extra basil leaves to serve.

Recipe courtesy of Donna Hay Fresh and Light

Line caught tuna and grilled Haloumi rainbow salad

Tuna & grilled Haloumi rainbow salad

• 1 jar line caught tuna
• Sliced black olives
• Salad leaves of your choice
• Haloumi
• Soft boiled eggs (1 per serving)

Slice the Haloumi and place on a baking tray and put under a moderate grill. You can brush the Haloumi with olive oil or a flavoured oil of your choice before grilling.When it starts to brown turn over and grill the other side. Keep an eye on it as it can burn very quickly.

Boil your eggs for 5 minutes then run under cold water to halt the cooking process, then leave to one side for a further 5 minutes.

Place your salad leaves on your plate and position the Haloumi around the leaves and then dress with the tuna, I like to leave it in chunky strips. Scatter the olives over the salad and then lightly drizzle with a salad dressing of your choice, for this I used a rapeseed vinaigrette. Lastly carefully peel your eggs (remember they are soft boiled and can split) and then place on top of the salad and gently cut it in half and let the yolk ooze down into the salad.

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