Vegetarian – Page 11 – The Food Wife

Marinated Courgette Salad

1st July 20231st July 2023
by thefoodwife

Serves 8-10

Anyone growing their own courgettes, will soon be wondering what to do with them all. I give to you this salad. Youâ€™re welcome.

I first made it a year ago. And was pleased to revisit it yesterday when I had the girls round for a meal. Unlike a lot of salads, that you dress at the last moment, this is marinated for hours in advance. All the flavours develop and make the courgettes a perfect carrier for the lemon and chilli.

Words of advice for the best results: use young/fresh firm courgettes for the best results. This time it was before my courgettes were ready and I used ones from a shop which when I cut into them were â€˜fluffierâ€™ and â€˜seedierâ€™ than I would have liked, but they still tasted great once doused in the marinade. Use the best EVOO you have for the marinade. You will be tasting it! Ideally leave they to marinate in a large zip lock bag that you can occasionally massage, to get those flavours everywhere. If you only have Tupperware then give the box an occasional shake. I made this salad 10 hours in advance. Ideally make it on the day you want it, as early as you can, but give it at least a couple of hours to penetrate. Remove from the fridge at least half an hour before serving so it can get to room temperature.

Ingredients:

2-3 medium courgettes, washed and then sliced as finely and evenly as you can. Alternatively you can use a peeler to create long ribbons.

2 lemons, zest and juice

Extra Virgin Olive Oil

1 red chilli, finely chopped

Step 1: Place the sliced courgettes in a large zip lock bag and drizzle over a couple of seconds worth of the olive oil, the zest of both lemons, the juice of one, and the chopped chilli. Squeeze the air out of the bag as you seal it and then give everything a good massage through the bag.

Step 2: Check it is properly sealed and then lie it in the fridge for as long as you can that day. Every now and again give it a shake or massage.

Step 3: Remove from the fridge half an hour or so before serving. Pile onto a serving platter and squeeze of the remaining lemon juice just before serving.

Halloumi Fries

29th June 202329th June 2023
by thefoodwife

Serves 2-3

Iâ€™ve wanted to try these for a while (I know Iâ€™m late to the party!) and they turned out brilliantly. I served them with a minty garlic yoghurt, quick pickled red onion, salad and flat breads. An excellent wrap filling or dunked in the yoghurt as a dip.

Ingredients:

One block of halloumi cut into â€˜chipsâ€™ aim for three chips per slice.

2 tbsp flour (corn flour works well if gluten-free is required)

Pinch of ground white pepper

1 tsp dried oregano

1 tsp paprika

Step 1: Mix the dry ingredients together on a plate and then toss the halloumi carefully in it so all the halloumi is coated.

Step 2: Shake off the excess flour (you can do this by shaking them in a sieve). You could spritz with a little oil if you like.

Step 3: Place the halloumi in an air fryer at 193c for 10 minutes. Turn half way through. Serve.

Korean Aubergine

27th June 202327th June 2023
by thefoodwife

I LOVE miso roasted aubergine, and thought Iâ€™d give a Korean twist to it using the addictively spicy gochujang paste. I did this in the air fryer but you could definitely do it in the oven (step 1 you cover with foil and cook for 40 minutes at 180c fan, step 3 uncover and cook at 200c for 20 minutes).

Serve with rice and vegetables or salad.

Ingredients:

1 aubergine, cut in half length ways and then score the flesh with a wide hatch pattern

1 tbsp gochujang paste (gluten-free if required)

1 tbsp soy sauce (gluten-free if required)

1 tbsp maple syrup

1 tbsp mirin

1 tsp sesame oil

Step 1: Spritz a little oil on the flesh of the aubergine and air fry at 193C for 8 minutes.

Step 2: Meanwhile mix your glaze together by combining the gochujang, soy sauce, maple syrup, mirin and sesame oil together. If the paste is too thick, microwave for 30 seconds and then stir till smooth.

Step 3: Spread the glaze on to the softened aubergine flesh and return to the air fryer at 193c for 12 minutes.

Serve.

Harissa & Halloumi Kebabs

11th June 202311th June 2023
by thefoodwife

Makes 4 kebabs

These Middle-Eastern inspired kebabs alternate salty halloumi, with zingy harissa and juicy tomatoes. These can be cooked on a barbecue, under a grill or in the air fryer. They are a perfect for the summer, eaten with a salad or stuffed in a pitta.

Two hours before cooking, begin to soak your wooden skewers in water and prepare the marinade.

Ingredients:

1 tbsp garlic infused oil (or 2 tsp oil with 1 clove of minced garlic)

2 tsp harissa paste

Salt and pepper

1 block of Halloumi cut into 1 inch pieces

Cherry tomatoes

You will also need 4 wooden skewers, soaked in water for a couple of hours.

Step 1: Make the marinade by combining the oil (and garlic if using), harissa paste and a pinch each of salt and pepper in a bowl. Toss the halloumi pieces so they are well coated, cover and leave in the fridge to marinate.

Step 2: Just before cooking, assemble the kebabs by skewering alternate pieces of halloumi and a cherry tomato carefully onto the skewers.

Step 3: Cook under a hot grill or on a barbecue for a few minutes on each side until cooked through and scorched slightly from the heat.

Serve, drizzled with a little pomegranate molasses if you fancy.

Tahini Noodle Salad

11th May 202311th May 2023
by thefoodwife

Serves 2-4

This salad can be a meal in itself or pair it with some protein, such as tofu, prawns or chicken.

You can use any noodles you fancy but vermicelli rice noodles are a good carrier. Cook these according to the packet instructions (usually soaking in just-boiled water for five minutes) and then drain carefully and run cold water through them to make them ready for the dressing and stop them sticking together.

This dressing is enough to coat the noodles here but it is a light dressing. If you want a stronger punch, double the quantities.

Ingredients:

200g rice noodles, cooked according to the packet instructions and then run under cold water to cool.

1 shredded carrot

1 red pepper cut into strips

2 spring onions, sliced

Plus any extra vegetables you fancy, sliced

For the dressing:

3 tbsp Tahini

1 tbsp Soy sauce (gluten-free if required)

1 tbsp Honey/maple syrup

1 tbsp Rice wine vinegar

1 tbsp (sweet) chilli sauce

Thumb size piece of ginger, grated

Step 1: Mix all the dressing ingredients together to a smooth paste.

Step 2: In a large bowl combine all the noodles and vegetables together. Pour over the dressing and using clean hands, toss together until everything is coated. Serve.