Easy eats...
Piccolo, Mint,Asparagus andGarlic Roasted PrawnTagliatelle
Did you know it’s British Tomato Fortnight from 27 May to 9June? Celebrate with these recipes using juicy piccolo cherry tomatoes.
•Visit: piccolocherrytomato.co.uk
Serves: 4 Time: 30 minutes
YOU WILL NEED:
300g Piccolo cherry tomatoes
300g asparagus spears
360g raw king prawns, peeled
8 garlic cloves, sliced
Drizzle of extra virgin olive oil
350g dried tagliatelle
1 lemon, using the zest of 1 and the juice of ½
½red onion, finely chopped
Fresh red chilli, finely chopped
Small handful fresh mint, chopped
Salt and freshly ground black pepper
1Preheat the oven to 200°C and line two baking trays with parchment paper. Slice the cherry tomatoes in half and place on the prepared baking trays, cut-side up. Trim the asparagus and chop. Add the asparagus to the tray. Add the prawns to the tray and then sprinkle over the garlic. Drizzle with olive oil and roast for about 10 minutes, or until the prawns are no longer pink and are cooked through.
2Meanwhile, cook the tagliatelle in a large pan of boiling, salted water for about 10 minutes, or according to packet instructions. Drain well.
3Pour the lemon juice over the cooked prawns and vegetables. Then, add the salt and freshly ground black pepper to taste.
4Serve the tagliatelle topped with the prawns, asparagus and tomatoes. Garnish with the chopped red onion, red chilli and mint. Serve with a drizzle of extra virgin olive oil.
Grilled Halloumi and PiccoloSkewers
Makes: 8 skewers Time: 30 minutes
200g Piccolo cherry tomatoes, quartered
¼cucumber, chopped
½red onion, chopped
3 tbsp olive oil
1 tbsp red wine vinegar Small handful fresh basil Small handful fresh coriander Salt, to taste
3 tbsp olive oil, plus extra for cooking
1 lime, zest and juice
½tsp crushed chilli flakes
350g halloumi, cut into cubes
40 similar-sized Piccolo cherry tomatoes – about
400g Freshly ground black pepper Flatbreads and yoghurt, to serve (optional)
1For the salad, combine the tomatoes, cucumber and red onion in a salad bowl and mix together. Drizzle in the olive oil and red wine vinegar. Slice the herbs and add them to the mix. Season with salt, to taste, and stir everything together to combine. Set aside.
2For the skewers, combine the olive oil, lime zest and juice in a bowl and stir in the flakes. Season with freshly ground black pepper. Set aside.
3Heat a griddle pan to hot. Thread the halloumi cubes and cherry tomatoes onto skewers alternatively, so that you have one Piccolo at the start and o
