He might be classically trained, but chef Warren Mendes still knows how to get dinner on the table, PRONTO. “These recipes are all very quick and simple,” he says. “You can even marinate the proteins ahead, which will make cooking time even faster.”
FOLLOW ME: @warrenmendes
GRILLED HALOUMI & TOMATO BRUSCHETTA WITH ZA’ATAR CAPER SALSA
SERVES 4
1 tbs extra virgin olive oil
450g haloumi, cut lengthways into 1cm-thick slices
8 slices sourdough, toasted
1 garlic clove, halved
500g heirloom tomatoes, sliced
CHILLI CAPER SALSA
¼ cup (60ml) extra virgin olive oil2 tbs drained capers, rinsed, chopped2 tbs finely chopped flat-leaf parsley leaves2 tbs finely chopped basil leaves, plus extra sprigs to serveFinely grated zest and juice of 12 tsp za’atar
