Greek Salad with Halloumi

I love my monthly @sainsburysmag This month there were so many summery recipes to try. The Greek Halloumi Salad on page 12 was amazing! So fresh and zingy. The kids loved the honey and sesame marinade on the halloumi.

Cajun Prawn Wraps

Cajun Prawn Wraps

Serves 4

INGREDIENTS

1 red pepper sliced

1 red onion sliced

Splash of olive oil

2 cloves of garlic crushed

Chopped coriander

Juice of half a lime

2 packs of king prawns

Schwartz Cajun seasoning

Seasoning

2 avocados diced

1 quarter of red cabbage shredded

12 soft mini tortillas

For the tomato salsa:

Cherry tomatoes halved

Coriander chopped

1 red onion chopped

Juice of half a lime

Seasoning

METHOD

Fry the vegetables in the oil until softened. Add the garlic and fry for another minute. Stir in the prawns and cook until pink then sprinkle over the Cajun seasoning and stir so the prawns are coated. Squeeze over the lime juice and finish with the fresh coriander. Season to taste. Serve with warmed tortillas, avocado, tomato salsa and shredded red cabbage and Mexican rice.

Pasta Concoction

When I was a child, one of my favourite meals was my Mum’s Pasta Concoction. I always thought it sounded really intriguing and it was different every time! Basically she was using up what was left in her fridge and making a pasta sauce with it. The pasta was always tossed in the sauce and it was always delicious every time.

So in honour of my Mum, here is a Pasta Concoction that I made last night for tea. And I’m pleased to say my children enjoyed it just as much as I did all those years ago!

Serves 4

INGREDIENTS

50g curly kale, roughly chopped in processor

12 cherry tomatoes, halved

One onion, chopped

2 spring onions, chopped

2 tbsps red pesto

150g creme fraiche

80g prosciutto

300g spaghetti

Seasoning

1 tbsp olive oil

Parmesan

METHOD

1. Cook the spaghetti for 12 minutes.

2. While the pasta is cooking, fry the onions in the oil until soft.

3. Add the prosciutto and fry until crispy.

4. Lower the heat and add the kale and stir until wilted.

5. Next add the tomatoes and stir.

6. Drain the spaghetti, reserving a little of the pasta water.

7. Pour the spaghetti into the pan with the prosciutto etc and stir the pesto and creme fraiche through. Add a little of the pasta water to loosen the sauce if necessary.

8. Serve with grated parmesan.