Avocado recipes

Organic avocado and marinated dorado

Leftovers recipes

Warm Caesar-style roast chicken and potato salad

1 hour if roasting the chicken yourself, otherwise 20 minutes

Chocolate, banana and blue cheese dumplings with pistachio dust

15 minutes

Smoked paprika pork with banana cream

15 minutes

Mexican spiced beef strips with tortillas and salsa

5 minutes

Mini lamb steaks with lemony greens and garlicky yoghurt

5 minutes

Banana and coconut loaf with bacon icing

1 hour

Calamari, banana blossom and seaweed stirfry

15 minutes

Savoury bake

Baked pasta pockets with tomato, cream and sage

20 - 30 minutes

Fish recipes

Pangrilled butterfish with salsa verde and bruschetta

5 minutes

Hot dog

Hot dogs with tomato relish and melon salsa

20 minutes

Halloumi and sweetcorn salad

20 minutes

Halloumi and sweetcorn salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

2 red peppers
4 sweetcorn cobs
2 T extra virgin olive oil
1 T ginger, grated
2 T chopped Italian parsley
3 T red-wine vinegar
salt and freshly ground black pepper, to taste
245 g Ayrshire fresh halloumi cheese, sliced into thin slabs
crisp iceberg lettuce, for serving

Method

Drizzle the peppers and sweetcorn with the olive oil and lemon juice and scatter the lemon zest and ginger on top, then roast over warm coals until the peppers are slightly soft and the sweetcorn is charred.

Remove the skin from the peppers and roughly chop the flesh with the Italian parsley, extra virgin olive oil and red-wine vinegar to create a dressing.

Slice the kernels from the cobs.

Heat a skillet and cook the halloumi until crispy and golden.

Place the halloumi onto torn crisp lettuce leaves and scatter the sweetcorn kernels on top.

Serve with the roasted red pepper dressing.

Per serving 2988kJ, 39.8g protein, 54.8g fat, 14.9g carbs

Cook's tip: Roasted peppers are versatile and can be served in a variety of dishes. Try them with grilled poultry, beef or fish. Or, for quick bruschetta, chop and mix with garlic, tomatoes and basil to make a spread for slices of toasted sourdough bread.

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Organic avocado and marinated dorado

Warm Caesar-style roast chicken and potato salad

Chocolate, banana and blue cheese dumplings with pistachio dust

Smoked paprika pork with banana cream

Mexican spiced beef strips with tortillas and salsa

Mini lamb steaks with lemony greens and garlicky yoghurt

Banana and coconut loaf with bacon icing

Calamari, banana blossom and seaweed stirfry

Baked pasta pockets with tomato, cream and sage

Pangrilled butterfish with salsa verde and bruschetta

Hot dogs with tomato relish and melon salsa

Halloumi and sweetcorn salad

Halloumi and sweetcorn salad

Ingredients

Method