Summer is the ideal time to get out your barbecue tools and salad bowls and enjoy some fresh seasonal produce while making the most of the hot weather. If you’re looking for some culinary inspiration, why not give one of these two delicious recipes a try?
Griddled Halloumi with Watermelon and Capers – serves 4
A lighter alternative to the usual barbecue staples like burgers, vegetarians and meat-eaters alike will be sure to enjoy this delicious grilled halloumi salad with watermelon and capers. You can customise this vibrant dish to your taste by adding grilled vegetables to bulk it out or swapping out the balsamic vinegar and lemon juice for a drizzle of balsamic glaze instead.
2 small shallots – fine sliced
100ml extra virgin olive oil – and extra for brushing and serving
4tsp white balsamic vinegar
300g halloumi – sliced
Salt and pepper – for seasoning
75g stale bread – blitzed into breadcrumbs
1-2 cloves of garlic – finely chopped
½ red chilli – deseeded and chopped
2 ½ tbsp capers
50g blanched almonds – toasted and chopped
3-4 sprigs of mint
Cube the watermelon and add it to a bowl with the shallots, 4 tbsp of the olive oil, the balsamic vinegar, and some black pepper.
Stir everything to ensure it’s properly coated then cover and put in the fridge while you prepare the rest of the dish.
On a medium heat, use a frying pan to heat up the remainder of the olive. Once the oil is hot, fry the breadcrumbs until gold.
Add the garlic, chilli, and capers before cooking for a minute, then add in the almonds and remove the frying pan from the heat.
Finish the breadcrumbs by tearing in the mint and stirring to combine.
Next, brush your halloumi slices with olive oil before adding to a hot griddle pan. Once the cheese has griddle marks on both sides and is starting to melt, remove from the heat and slice into bite-sized pieces.
Combine the watermelon and shallots with the breadcrumbs and divide between the four plates before finishing with the griddled halloumi.
Top each plate with a squeeze of lemon juice and serve immediately.
Steak and Aubergine Salad – serves 2
Sure to please any meat-eater, this steak and aubergine salad offers the best of both worlds by making use of seasonal veg while giving you a chance to get the barbecue out and grill your steak, rather than using a griddle.
1 aubergine – halved and cut into thin slices
2 tbsp flour
3 ½ tbsp olive oil
1 sirloin steak
100g lamb’s lettuce
50g feta cheese – diced into cubes
Salt and pepper – for seasoning
1 green chilli – chopped
½ lemon – juiced
½ small pack of coriander – and extra for garnish
5-6 sprigs of mint – and extra for garnish
Coat the aubergine slices with the flour and season with salt and pepper.
Over a medium-high heat, use a large frying pan to heat 2 tbsp of olive oil.
Add the aubergine slices to the pan and fry on each side until soft and golden brown, then set aside.
Increase the heat to a high setting, then add the seasoned sirloin steak to the pan, then fry for 2 minutes each side for a medium finish – for a medium or well-done steak fry for longer.
Once done, set your steak aside and rest it for 5 minutes before slicing.
Using a blender or a food processor, mix the remaining olive oil with the ingredients for the dressing, adding a splash of water if it looks too viscous.
To serve, mix half of the dressing with the lamb’s lettuce and plate with the aubergine, steak, and feta cheese.
Drizzle each plate with the remainder of the dressing and garnish with the coriander and mint.
To match your tasty and colourful creations, serve them on an equally enticing Corelle dinner set. Here at World Kitchen, we stock an impressive range of Corelle sets, so you’ll be sure to find the perfect dinnerware for you.