Barbecue Halloumi & Strawberry Salad

Quick recipe for you to try when the sun comes back out:

Serves 6

• 1 sml punnet of English Strawberries
• 20 thin slices of cucmber
• handful of fresh mint leaves
• pinch of chilli flakes
• pinch of Cornish Seasalt
• pinch of sugar
• 250g pack of Halloumi

Method:

1. Slice your strawberries thinly from top to bottom giving you pretty litle heart shapes.
2. Arrange them on a flat presentation dish or large dinner plate, alternating between cucumber and strawberry.
3. Pull any thick stems of your mint leaves and discard, then sprinkle your salt, sugar and chilli flakes onto your mint leaves and chop away until the mint is very fine.
4. Sprinkle your chilli-mint mixture over your strawberry and cucumber display and leave to infuse.
5. While your barbecue (or griddle pan) is heating up, slice your halloumi into half cm thick slices.
6. Lay the halloumi onto your now hot barbecue and cook for approximately 1 minute on each side.
7. Once golden, arrange the halloumi in the centre of your strawberry salad and share…

Veg Rack Recipes

Roast Pumpkin with Gruyere & Sage

1  Pumpkin  (8-10 inches approx.) Cornish Blue Pumpkin or Crown Prince are also a great option at this time of year (available from our veg rack or follow the link)
150g Gruyere
1/2 a White Onion grated
3tbsp double cream
3 fresh sage leaves
Salt & Pepper

Create a lid from your pumpkin as if you were going to ‘hallowe’en’ it.

Remove the seeds and stringy bits, then season the bare flesh with salt & pepper.

Grate your Gruyere and onion together, if you fancy you could grate as much garlic as you dare at this point in too, or serve with roast garlic veg… Pop your cheese & onion inside, pour your cream in and pop your sage on top.

The lid goes back on and roast your pumpkin in a roasting tin on about 190 for 40 mins. Take the lid off and give it 5 mins uncovered and you’re ready to serve.

I like whacking a load of other seasonal stuff around the pumpkin to roast and putting the whole lot on the table for everyone to dig in; this dish definitely looses effect if you try and serve it up in the kitchen…

Borlotti Bean Stew for Two

Real quick and delicious, I served it with pan toasted corn on the cob left in it’s leaves, but it doesn’t really need anything else.

1 White onion (diced)
3-4 cloves garlic
1 green pepper (finely diced)
1 good tsp of capers
50-60g of salami such as Milano or half a Cacciatori – chunky but chopped
1 tin of good tomatoes such as San Mazano
1 tin of Borlotti Beans (drained and rinsed)
Chilli Oil & freshly ground pepper to garnish

Soften the onion in a little oil or butter in a heavy based pan. Add the garlic and fry for a minute or so before you add the peppers, capers & salami. Give it a good shuffle so nothing sticks and continue to cook for another few minutes.

Whack in your tin of tomatoes and break them up a bit with your wooden spoon before adding your borlotti. Pop the lid on and let the beans heat through and absorb those gorgeous flavours.

Once the beans are heated through completely dinner is ready when you are, you can turn it right down and let those flavours permeate for 10 mins or so or just get stuck in! Serve in warmed dishes with a drizzle of chilli oil and a good grind of pepper.

All ingredients are available from the Deli or on Cornish Food Market