A Christmas to cherish
Haloumi & char-grilled courgette salad
PREP & COOK TIME 30 MINS SERVES 8
500g cherry tomatoes, on the vine
2 tbsp balsamic vinegar
1/3 cup (80ml) extra virgin olive oil
4 medium courgettes, thinly
sliced lengthways
2 x 250g pieces haloumi, sliced
2 bunches rocket
¼ cup (60ml) lemon juice
100g Kalamata olives
1 Preheat oven to 180°C.
2 Place the tomatoes on an oven tray; drizzle with balsamic vinegar and half of the oil. Season with salt and freshly ground black pepper. Roast for 10 minutes or just until the skins begin to burst. Set tomatoes aside, reserving the oil and vinegar mixture.
3 Combine the courgette and remaining oil on a large plate; turn the slices to coat both sides. Season with sea salt. Cook on a heated char-grill pan for 1 minute on each side or until cooked through. Keep char-grill pan hot.
4 Cook haloumi, in batches, on char-grill pan until golden brown on each side.
5 Toss rocket with the reserved oil and vinegar mixture and lemon juice; divide among serving plates. Top with the courgette, haloumi, tomatoes and olives.
Smoked salmon & chive tarts
PREP + COOK TIME 25 MINS MAKES 12
8 sheets filo pastry
100g butter, melted
400g smoked salmon slices
500g ricotta
1 tbsp horseradish cream
2 tbsp lemon juice
¼ cup finely chopped fresh chives
12 small caperberries
1 Preheat oven to 200°C.
Cut each filo sheet in half lengthways, then cut into three crossways. Lightly brush one filo square with butter, top with another filo square on an angle to form a star/3 cup-capacity muffin pan. Repeat with remaining pastry and butter to make 12 pastry cups.
