Recipies
Ingredients
Fetta cheese – 100g
Yellow Bell pepper (diced) – ½ cup
Tomato (diced) – ½ cup
Cucumber (diced) – ½ cup
Boiled Quinoa/ buckwheat – ½ cup (optional)
For the dressing:
Honey – 1-2 tsp
Lemon juice – 1tbsp
Extra Virgin Olive oil – ¼ cup
Dijon Mustard/kasundi – 1tsp
Garlic cloves (grated) -2
Salt & crushed black pepper to taste
Method
⦁ In a small jar/ bowl whisk together all the ingredients of the dressing
⦁ Cut fetta cheese into bite sized cubes
⦁ Toss in all ingredients in a salad bowl/ colander
⦁ Add the cubed feta at last
⦁ Add the salad dressing
⦁ Give the salad a good mix
⦁ Sprinkle some toasted sesame seeds or any seed of your choice for a crunch
⦁ Serve with croutons or toasted bread of choice
Pro Tip: Go easy on the salt since fetta cheese is already quite salty
Ingredients
Halloumi – 100g
Pineapple (cubes) – 100g
Fresh Mint Leaves (optional)
Toothpicks for the skewers
Method
⦁ Grill or saute the halloumi till golden brown
⦁ Cut it into bite sized cubes
⦁ Stick the halloumi cube first
⦁ Follow it up with a pineapple cube
⦁ Add a mint leaf, if using
⦁ Repeat with all skewers
⦁ Serve immediately
Pro Tip: You may replace the pineapple with watermelon. Halloumi, mint and watermelon are an excellent combo!
Ingredients:
Sourdough bread slices – 2-3
Mozzarella Cheese – 120g
Pesto – 2 tbsp
Tomato – 1big
Olive oil – 1tbsp
Salt, pepper, Chilli flakes, dried oregano
Method:
⦁ Drain mozzarella at room temperature for 30 minutes
⦁ Cut the tomato into thick slices
⦁ Roast both sides, season with little salt and pepper and keep aside
⦁ Cut mozzarella into slices
⦁ Spread the pesto on the bread slices
⦁ Layer roasted tomatoes on bread, followed by mozzarella slices
⦁ Brush pan with olive oil, place the bread slices
⦁ Cover pan and leave on low flame for about 5 minutes, until the bread turns crisp at the bottom and the cheese melts
⦁ Take off from pan, serve immediately drizzled with olive oil and a sprinkle of chilli flakes and oregano
Pro Tip: You may replace sourdough bread with any bread of choice.
