Main Meals Archives

Battered and

Organic chickpea and coriander pasta

15 minutes

Chilli recipes

Organic linguine with organic olive oil, chilli, garlic and parsley sauce served with seared tuna chunks

20 minutes

Bean hot pot with gorgonzola and fresh sage

40 minutes

Apple recipes

Roasted duck breasts with apple, maple syrup and apple vinaigrette

25 minutes

Lace pancakes stuffed with sticky soy ribs served with spring-onion curls

20 minutes, plus 30 minutes

Duck recipes

Crispy tamarind and palm-sugar duck breasts served with oyster-dressed greens on a vermicelli plate

20 minutes, plus 30 minutes

Spinach and halloumi parcels topped with roasted garlicky chicken

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

3 large potatoes, peeled
2 T olive oil, plus extra for coating
sea salt and freshly ground black pepper, to taste
4 sprigs fresh oregano
245 g fresh halloumi cheese, sliced into
4 lengthways
4 large spinach leaves, rinsed
4 chicken breasts, cut into 3cm cubes
12 cloves garlic, 6 crushed to a paste

Method

Preheat the oven to 180ºC.
Slice the potatoes into medium-thick rounds and place, evenly spaced, on a couple of baking trays.
Drizzle lightly with olive oil and sprinkle with sea salt and oregano leaves. Roast for 15 to 20 minutes, or until golden and crisp on the edges.
Wrap each slice of halloumi in a large spinach leaf and fasten each parcel with a toothpick.
Place on a baking tray and roast for 5 to 10 minutes, or until the spinach is cooked and the cheese slightly melted.
Coat the chicken cubes in the garlic paste, sea salt and olive oil, then, in a pan over a medium-to high heat, seal evenly on all sides.
Transfer to a baking dish, add the whole garlic cloves, and roast until cooked through and golden in colour.
Place a spinach-and-halloumi parcel in the centre of each plate, top with the garlic chicken cubes, and distribute the potato rounds among the plates.
Serve with a squeeze of fresh lemon juice then season to taste.

Per serving: 2106.1kJ, 43.2g protein, 25.7g fat, 21g carbs

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Organic chickpea and coriander pasta

Organic linguine with organic olive oil, chilli, garlic and parsley sauce served with seared tuna chunks

Bean hot pot with gorgonzola and fresh sage

Roasted duck breasts with apple, maple syrup and apple vinaigrette

Lace pancakes stuffed with sticky soy ribs served with spring-onion curls

Crispy tamarind and palm-sugar duck breasts served with oyster-dressed greens on a vermicelli plate

Spinach and halloumi parcels topped with roasted garlicky chicken

Spinach and halloumi parcels topped with roasted garlicky chicken

Ingredients

Method