Easy, breezy meals, perfect for longer days and lighter evenings
Greek meze bowl
MAKE IT VEGAN Replace the halloumi ‘chips’ with falafel of your choice.
HANDS-ON TIME 35 mins TOTAL TIME 40 mins SERVES 2 (easily doubled) \ V
1x 250g pouch pre-cooked mixed grains 1½ tbsp olive oil 1 tbsp red wine vinegar 1 tsp dried oregano, plus an extra pinch 100g baby spinach 4-6 chargrilled artichokes, drained and sliced a small handful of pitted Kalamata olives, torn ½ cucumber, seeded and diced 100g pomodorino tomatoes, diced ½x 250g pack light halloumi 2 mini pittas ½x 200g pot Be Good To Yourself roasted red pepper houmous coriander leaves, to serve
A colourful main-course salad that’s simple to put together and bursting with Mediterranean flavours.
1 Heat the mixed grains in the microwave for 2 minutes, or pour a kettleful of boiling water over the grains in a sieve to heat through, then leave to drain.
2 Whisk together 1 tablespoon of olive oil, the red wine vinegar, ½ teaspoon of oregano and some seasoning in a mixing bowl. Tip in the grains, spinach and artichokes, and toss together.
Mix together the olives, cucumber and tomatoes with ½ teaspoon oregano and some seasoning in another bowl.
3 Heat a griddle pan to high, and cut the halloumi into thick ‘chip’ shapes. Brush with ½ tablespoon of olive oil, season with pepper, and sprinkle over a little more dried oregano. Chargrill the halloumi until golden on all sides, turning with tongs. Toast the pitta breads on the griddle pan, then cut into strips.
4 Divide the dressed grains between two bowls, top with houmous, halloumi,
Greek salad, pittas and coriander leaves to serve.
■ 811cals; 43g fat (13g sat fat); 37g protein; 13g fibre; 63g carbs; 7g total sugars; 3.8g salt
RECIPE: ANNA GLOVER.
Halloumi and aubergine with minted couscous
HANDS-ON TIME 25 mins TOTAL TIME 30 mins SERVES 4 \ V
1 medium aubergine 4 tbsp olive oil 200g couscous zest and juice of 1 lemon 1x 250g pack halloumi, cut into 6 slices ½x 30g pack mint, leaves roughly chopped, plus extra to serve 1 red chilli, finely chopped 50g pistachios, roughly chopped 1x 60g bag rocket 4 tbsp low-fat Greek-style yogurt
MAKE IT VEGAN Replace the halloumi with sliced tofu; marinate in lemon juice, olive oil and a pinch of dried mint before pan-frying.
Tender grilled aubergine and fried halloumi are the stars of this flavour-packed warm salad that’s ready in half an hour. A lovely alfresco summer supper.
1 Preheat the grill to high. Cut the aubergine into 5mm slices.
Arrange on a baking tray, and use 1½ tablespoons of olive oil to brush on both sides of the slices. Season and grill for 4 minutes each side or until tender and golden brown.
2 Meanwhile, put the couscous into a heatproof bowl with a pinch
