Calories 528 per portion
Fat 45g (26g sat) per portion
Suitable for vegetarians

Ingredients

• Halloumi 250g packet, drained
• Olive oil 2 tbsp plus 1 tsp
• Lime 1, juice only
• Garlic 2 cloves, peeled and finely chopped
• Freshly ground black pepper
• Wild rocket and salad leaves 50g packet, to serve

Instructions

1. Cut the Halloumi into 6–8 thick slices and place in a non-metallic dish.
2. Mix together the oil, lime juice and garlic, season with plenty of pepper and pour over the Halloumi. Turn the cheese so it is coated in the marinade. Cover and chill for 10 minutes to allow the flavours to infuse.
3. Oil, then heat a griddle pan over a medium heat or heat the barbecue. Remove the Halloumi from the marinade, reserving the garlic oil mix, and cook on the hot griddle until golden on both sides. The Halloumi will brown quickly and only needs 1–2 minutes on each side.
4. Arrange the wild rocket and salad leaves in two bowls and top with Halloumi, drizzle with the reserved garlic oil and serve.

Cook’s tips
There is no need to add salt to the dish as Halloumi is already quite salty.
You could also serve with griddled sweet peppers.

Calories 613 per portion
Fat 28g (4g sat) per portion

Ingredients

• Skinless chicken breasts 2
• Lemon 1 small, juice only
• Olive oil 1–2 tbsp
• Harissa paste 1 tsp
• Salt
• Rustic rolls 2
• Mayonnaise 1–2 tbsp
• Little Gem lettuce 1, trimmed, washed and sliced
• Tomato 1 large, sliced
• Red onion 1 small, peeled and finely sliced

Instructions

1. Put the chicken breasts, skinned-side down, on a large piece of cling film and slash them a couple of times so they can be opened out. Put another piece of cling film on top, then bash the meat with a rolling pin until it is about 1cm (about ½in) thick all over.
2. In a small bowl, mix together the lemon juice, oil, harissa paste and salt.
3. Brush the harissa mix liberally over the chicken, discarding any leftover harissa mix.
4. Preheat a griddle or barbecue over a medium heat and cook the chicken for 7 minutes on each side, or until the juices run clear.
5. Meanwhile, cut each roll in half and spread with mayonnaise. Fill with lettuce, tomato slices, chicken and red onion. Serve straight away.

Cook’s tip
Harissa paste, once opened, should be stored in the fridge. To use up any that is leftover, stir a little paste into couscous or Greek yogurt and chopped mint for a spicy Moroccan-style side dish.

Calories 326 per portion
Fat 19g (7.6g sat) per portion
Suitable for freezing

Ingredients

• Minced lamb 450g (1lb)
• Dried apricots 25g (1oz), finely chopped
• Shelled pistachio nuts 25g (1oz), finely chopped, optional
• Chopped coriander or mint 1 tbsp
• Lemon ½, grated zest and juice
• Ciabatta buns, salad and relish to serve

Instructions

1. In a large bowl, mix first five ingredients together. Season.
2. Using slightly damp hands shape mixture into four 9cm (3½in) burgers. Cover and chill for 20 minutes.
3. Cook burgers on a barbecue or under a moderate grill for 6-8 minutes on each side until cooked and any juices run clear.
4. Serve in a ciabatta bun with salad and relish.

This recipe is taken from this year’s Dairy Diary and was kindly supplied by http://www.simplybeefandlamb.co.uk