FOUR super easy recipes for the next time you find yourself cooking for one.
*** HALLOUMI AND SALAD ***
125g of halloumi cut into 1 cm slices
Salad of your choice
Heat a pan and add slices of halloumi cook until brown on both sides. Make a salad. Dinner is ready!
*** HALLOUMI AND ZUCCHINI FRITTERS ***
1 medium zucchini grated and squeeze out excess liquid
125g grated halloumi
¼ onion, grated or finely diced
1 Tablespoon plain flour
Small amount grated lemon rind
Small amount of dried dill
Light olive oil, to fry
Salt and pepper to taste
Garlic aioli (mayo and crushed garlic) to serve
Mix ingredients together then form in to small patties refrigerate for ½ hour. If the mix is a bit wet add more flour
Heat the oil in a frying pan over medium heat and fry, for 1-2 minutes each side until golden. Drain on paper towel.
Serve the fritters warm with garlic aioli and a little salt.
*** PAN FRIED SALMON ***
1 piece of salmon
1 potato chopped in to 1cm pieces
Dried or fresh rosemary one teaspoon or so (depends on you)
Beans/peas or salad
Salt and pepper
Microwave or boil potato until nearly cooked.
Heat frying pan with a small amount of olive oil add potato to one side and salmon to the other. Add small pot of water for beans/peas or microwave for 1-2 minutes. Cook potato until nearly brown, turn salmon and cook on each side for a few minutes.
Take out of pan when cooked then add rosemary and salt and pepper to potato and toss for a few minutes until brown and crispy. Plate up and Serve together with a nice glass of Sav Blanc.
If you like a sauce a drizzle Cupie soy mayonnaise and a drizzle of balsamic glaze is lovely or garlic aioli.
*** CHRISANELLA SALAD ***
This salad is delicious easy to make and can be served on its own or with steak, chicken or fish or crisp prosciutto.
8 cherry tomatoes halved or 1 large tomato (chop then squeeze)
2 inch piece cucumber cut into chunks or batons
A few olives
1 cup rocket or spinach leaves
6 x 1/2cm strips of capsicum(optional)
1 slice of bread or a handful croutons (toasted bread cut into squares)
A few slices finely sliced red onion
½ garlic clove
Parmesan cheese, goats cheese or creamy blue castello
½ anchovy fillet
Tear bread into chunks drizzle generously with extra oil, then season with salt and pepper. Cook under grill or in frying pan, turning frequently, until toasted on all sides.
To make dressing, place garlic, finely chopped anchovy, pinch salt in a small bowl. Mix to combine, then gradually mix in 2 tablespoons of Olive oil.
In a bowl add tomatoes give them a squeeze, then add the rest of the ingredients mix together add dressing and viola!