olive oil Archives

Christmas recipes

Slow-cooked leg of lamb

7 hours

Easter recipes

Buttermilk-marinated lamb

2½ hours

Corn recipes

Soft-boiled eggs with creamy polenta

30 minutes

Nut recipes

Steak with cashew nut cream

20 minutes

Salad recipes

Pumpkin-and-spelt salad

30 minutes

Brinjal recipes

Moutabal (brinjal spread)

30 minutes

Mushroom recipes

Oven-baked prawns and mushroom pasta

30 minutes

Bread recipes

Apricot-and-rose harissa slow-cooked lamb gyros

90 minutes

Breakfast recipes

Ladle eggs with chilli crisp

20 minutes

Dip recipes

Pea-and-broad bean dip

10 minutes

Brinjal recipes

Harissa brinjal salad

40 minutes–1 hour

Broccoli recipes

Broccoli and halloumi salad

20 minutes

Broccoli and halloumi salad

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 20 minutes

Ingredients

2 heads broccoli, thickly sliced
320 g halloumi, thickly sliced
lemon, for serving

For the warm vinaigrette, mix:

1/3 cup olive oil
2 lemons, zested and juiced
2 red chillies, finely chopped
2 T capers
10 anchovy fillets, roughly chopped
sea salt and freshly ground black pepper, to taste

Method

1. Preheat the oven’s grill. Place the broccoli and halloumi on a baking tray.

2. Pour over the vinaigrette and place under the grill for 15–20 minutes, or until charred and cooked through. Serve with a squeeze of lemon.

Find more salad recipes here.

Mini cottage cheese-and-egg muffins

Cardamom pavlova and whipped rose cream

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Slow-cooked leg of lamb

Buttermilk-marinated lamb

Soft-boiled eggs with creamy polenta

Steak with cashew nut cream

Pumpkin-and-spelt salad

Moutabal (brinjal spread)

Oven-baked prawns and mushroom pasta

Apricot-and-rose harissa slow-cooked lamb gyros

Ladle eggs with chilli crisp

Pea-and-broad bean dip

Harissa brinjal salad

Broccoli and halloumi salad

Broccoli and halloumi salad

Ingredients

Method