. Serves: 2 Time: 30 minutes 250g halloumi (or vegan alternative) 200g green lentils 2 lemons, zest of 1, juice of both 1 red onion, finely sliced 400g can of chickpeas, drained and rinsed 250g beetroot, cut into matchsticks 10g fresh parsley, roughly chopped 1 tsp chilli flakes 3 tbsp olive oil Salt and pepperContinue reading “Halloumi with beetroot and lentil salad”
. Serves: 4 (with some pork leftover) Time: 3 hours (plus 14 hours marinating) 2.5 kg pork shoulder, scored after excess fat removed 950ml orange juice 150ml spiced rum 120ml rice vinegar 475 ml water 7 cloves garlic, crushed 2 tsp fresh sage, roughly chopped 2 tsp fresh oregano, roughly chopped 2 tsp fresh rosemary,Continue reading “Cubanos”
Base of a versatile midweek meal.
We prefer ours with smoked bacon & a touch of truffle oil