By Melissa Corkhill
23rd July 2012
Warm Green Bean, Halloumi and Potato Salad with Olives
Serves 4
Preparation time: 10 minutes
Cooking time: 25 minutes
Ingredients
200g new potatoes, sliced
200g green beans, trimmed
4tbsp extra virgin olive oil
1tbsp red wine vinegar
50g baby capers, washed
Small bunch of mint, chopped
Small bunch of dill, chopped
12 black olives, stoned
150g cherry tomatoes, cut in half
Salt and pepper
1tbsp olive oil
200g halloumi, sliced
Method:
1. Place the new potatoes in a medium sized pan, cover with cold water, and then lightly salt to taste. Bring to the boil, and then simmer for 10 to 15 minutes until cooked. Drain and set aside.
2. In the meantime bring a medium sized pan of salted water to the boil, then cook the green beans for 2 minutes, drain and set aside.
3. In a medium sized bowl mix together the extra virgin olive oil and vinegar, then add the capers, mint and dill.
4. Now add the potatoes, beans, olives and tomatoes, mix well and season with salt and pepper.
5. Heat the olive oil in a medium sized non-stick frying pan and cook the haloumi on both sides for 1 minute until golden brown.
6. Add the haloumi to the salad and mix gently, then dived between 4 plates and serve immediately.
Pea, Mint and Lemon Hummus
Serves 4
Preparation time: 10 minutes
Ingredients
200g fresh peas, shelled
(approx. 665g unshelled)
200g drained tinned chickpeas
Small bunch of mint chopped
1 clove of garlic, crushed
2 tbsp extra virgin olive oil
1 lemon zested and juiced
1 tsp tahini
Salt and pepper
Selection of raw cut vegetables or breadsticks
Method:
1. In a medium sized pan of boiling salted water blanch the peas for 2 minutes, then drain and refresh under cold running water, then drain again.
2. Blend the peas, chickpeas, mint and garlic in a food processor until smooth, then add the olive oil, lemon juice and tahini, blend for another 30 seconds and then season with salt and pepper.
3. Serve with a selection of raw cut vegetables or bread sticks.
FRENCH BREAD PIZZAS WITH BRITISH PEAS, CHERRY TOMATOES AND MOZZARELLA
Serves 4
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients:
1 small French stick
200g passata with herbs
1 buffalo mozzarella, roughly torn
6 cherry vine tomatoes cut in half
100g fresh British peas, shelled and cooked
Parmesan for grating
2 tbsp extra virgin olive oil
Salt and cracked black pepper
Method:
1. Preheat the oven to 200°c/400°f
2. Cut the French stick in half and then cut each half into 2. Place on a baking tray. 3. Spread the passata evenly over the cut side of French stick. Top with the mozzarella, tomatoes and peas. 4. Grate over some Parmesan, drizzle with the olive oil and season with salt and pepper. 5. Place in the top of the oven for 8-10 minutes until golden. 6. Remove from the oven and serve.
