HALLOUMI, YELLOW PLUM, RADISH AND BITTER LEAF SALAD

I love using fruits in salads, plums are juicy, sweet and completely in season right now. I was inspired to make this salad after a visit to my local supermarket, where these ingredients caught my fancy. The salty halloumi cheese contrasts against the bitter leaves and sweet plums to create a fabulous taste sensation. 

Halloumi cheese - one small pack

2 yellow plums

 5-6 pink radishes

Half red onion, sliced into rings

Handful of fresh pomegranate 

Handful of bitter leaves

Finely sliced flat leaf parsley

2 tablespoons of raspberry vinegar

2 tablespoons of olive oil

Cut the halloumi into 1cm thick rectangles and fry in a hot frying pan or griddle until they turn golden. Cut the plums and radishes into thin slices and add in the bitter leaves, halloumi and pomegranate. Dress with raspberry vinegar and olive oil. Serve immediately with a handful of chopped flat leaf parsley sprinkled over the top. 

MINT, ROSE BARBERRY AND WATERMELON SALAD

Watermelon is fantastic in the summer. It's sweet crunchy texture lends itself to the addition of salty and sweet ingredients. Every sceptic who has tried this salad has loved it! It really is a great recipe.

In my house we find it hard to finish a whole watermelon, it's the gift that keeps giving...so this recipe is a great way of making space in my fridge and using the watermelon up.

1 bowl full of bite size watermelon chunks

1/2 lemon juice

1 tablespoon rose water

1 teaspoon honey

1 red onion finely sliced

Handful of soaked barberries (optional)

Handful pitted olives

Small amount of crumbled feta

1/2 bunch of mint leaves

2 tablespoons Olive oil

Mix lemon juice, rose water, honey and olive oil and soaked barberries in a cup. Add olives, red onions, sliced mint leaves and feta to the watermelonpieces. Pour the dressing over the watermelon. Serve immediately.

MIDDLE EASTERN FREEKEH, COURGETTE AND AUBERGINE SALAD

1 cup Freekeh wheat grain

1 courgette

1 aubergine

1/2 tsp turmeric

Handful pomegranate seeds

1/2 bunch mint leaves

1/2 bunch flat leaf parsley

Small amount of feta cheese

1/2 lemon juice

1 teaspoon pomegranate molasses

2teaspoons honey

Toasted flaked almonds

Olive oil

Slice the courgette and aubergine into slices and rub with olive oil and turmeric. Roast in the oven for 20 mins at 200 degrees until the veg is cooked through and charred on the edges.

Cook the Freekeh as per manufacturers instructions. Add the Freekeh to the roasted vegetables together with the chopped mint and parsley, lemon juice, honey, pomegranite molasses, fresh pomegranate seeds and feta cheese. Top with the fresh pomegranate and toasted almonds. Serve on its own or as a perfect accompaniment to roasted meats.