HERE are two summery salads perfect for a warm afternoon. The first uses halloumi, a tasty, substantial alternative to meat or fish.
We are all being encouraged to eat less meat on a weekly basis, so this first dish is a great option if you are trying to reduce your meat intake.
In the restaurants, we are finding that most of our customers are choosing beef, lamb and pork as their go-to dish whilst eating out but are cooking more meat-free meals at home.
I know even my own household routine with the family is now relying more on rice and pulses rather than the old standard of meat and two vegetables.
If you absolutely cannot live without your meat, this second salad is for you, using prosciutto or guanciale.
It is peach season, and this salad takes full advantage of this sweet fruit, pairing it with the salty cured meat and feta cheese, creating a beautifully balanced dish guaranteed to impress.
It is the perfect salad to serve as the warm weather rolls in...
For more information, or to book an experience at the Waterman Cookery School, visit cookinbelfast.co.uk
HALLOUMI WITH COURGETTE AND MINT
Serves two
125g rocket
1 red onion, chopped
1 courgette, thinly sliced
1 tin chickpeas, drained and rinsed
400g halloumi, sliced and patted dry
Olive oil
1 pomegranate, seeds only
1 handful mint, destalked
For the dressing:
4 tbsp olive oil
2 tbsp pomegranate molasses
½ lemon juiced
1 pinch caster sugar
Sea salt
Black pepper
Method:
Start by mixing all the dressing ingredients together in a bowl and season with salt and pepper to taste. Place the rocket, courgette, red onion and chickpeas into the bowl and mix well in the dressing, coating as many of the leaves as possible. Heat a pan on the hob. Brush the halloumi with a little oil and place on the pan to warm through colouring on each side until golden. Place the halloumi on top of the salad and dress with the pomegranate seeds and the mint.
PEACH WITH KALE AND PROSCIUTTO
Serves four
1 bunch kale, washed and vein removed, roughly chopped
60ml olive oil
2 tbsp lemon juice
115g prosciutto or guanciale, torn into bitesize pieces
4 peaches, ripe, halved and stoned
Rapeseed oil
40g crumbled Feta cheese
Method:
Start by heating a frying pan to medium heat and brushing the peaches with a little rapeseed oil. Place the peaches flesh side down and cook, until caramelised slightly and warmed through. Prepare the kale for cooking by chopping into bite-sized pieces. Place the kale in a clean bowl add in half of the olive oil and season and make sure it is fully coated. Warm the kale through on a frying pan. Whisk together the rest of the oil and lemon juice. When peaches are cooked place them with the kale, add in the crumbled feta and prosciutto and pour over the lemon dressing. Season with salt and pepper to taste.
