Then the children got creative with their choices from organic chestnut mushrooms, pine nuts, red pepper, high quality unsmoked ham and mozzarella cheese.
I opted for a slightly lower carb meal using one of my favourite ingredients: Greek halloumi cheese. I was first introduced to the gorgeous rubbery, salty flavour of grilled halloumi by a boyfriend’s mum when I was about 18. She was a very good cook and my taste buds instantly enjoyed these new flavours and textures. When I buy halloumi I always try to buy an authentic one rather than an English version made partly with cow’s milk. Halloumi is best served straight from the grill (I use a griddle pan) while the outside is slightly crispy and the inside is gooey and soft.
I grilled sliced courgette (zucchini or marrow) and served these stacked up with a blitzed fresh sauce. In my new Breville toy I whizzed up fresh coriander and mint, lime juice, olive oil, tomatoes, red pepper and fresh chilli…it was AMAZING! If you’ve never eaten this combination of flavours blended while raw then you’re definitely missing a taste sensation! Not to mention the health benefits of fresh produce versus processed sauces and chutneys.
Now I’m off to blend fresh mango for dessert…check out my Facebook page tomorrow for the recipe and photos, or follow me on instagram @BeetrootBrownie.
Until next week,
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