Wow the crowd at your next potluck party! These 4 crowd-pleasing and easy-to-share dishes are guaranteed to get everyone talking (and asking for the recipe) at your next festive gathering. 

Halloumi & melon summer salad  

Serves 6

Bulk up this meal by serving with couscous, bulgur wheat or brown rice.  

Ingredients  

For the balsamic vinaigrette  

¼ cup olive oil
2 Tbsp balsamic vinegar 
2 tsp wholegrain mustard 
1 clove garlic, minced 
2 tsp honey    

For the salad 

Oil, for frying
1 block (300g) halloumi, thinly sliced
1 packet (40g) rocket
350g exotic mixed tomatoes, halved
1 avocado, peeled, pitted and diced 
2 large carrots, peeled and sliced into ribbons
2 blocks feta, crumbled
½ red onion, sliced into petals 
1 papaya, peeled and sliced into thin wedges 
5–8 radishes, thinly sliced   

Method 

1. Combine balsamic vinaigrette ingredients and set aside.
2. Add oil to a hot pan and fry halloumi until golden and crispy. Drain on kitchen paper. 
3. Combine remaining ingredients on a serving platter and season. Top with crispy halloumi and drizzle with balsamic vinaigrette just before serving.

 

Phyllo chicken pie 

Serves 6 // Cooking time 2 hours 10 minutes 

Ingredients 

Olive oil
750g chicken thighs
1 onion, chopped
1 tsp ground ginger
1 tsp cinnamon
½ tsp turmeric
1 Tbsp flour
2 cups chicken stock
¼ cup chopped golden raisins
2 Tbsp chopped coriander
2 Tbsp chopped parsley
½ cup almonds, toasted and chopped
400g phyllo pastry
½ cup melted butter 

Method 

1. Heat oil in a pan and brown the chicken thighs. Set aside.
2. In a separate pot, heat oil and fry the onion until soft. Add ginger, cinnamon and turmeric, and fry for 2 minutes. Add flour and fry for 1 minute.
3. Add stock, raisins, coriander, parsley and the chicken, along with any oil and pan juices. Bring to a simmer and cook for 1 hour, until the chicken falls off the bone and the liquid has reduced. Remove chicken skins and bones.
4. Preheat oven to 180°C.
5. Place the chicken mixture in a baking dish and scatter with the almonds. Layer 10 phyllo sheets over the top, spreading generous amounts of butter between each sheet. Bake for 40 minutes, until golden.

 

No-bake stovetop beef lasagne 

Serves 4 // Total time 1 hour 

 

Ingredients

Glug of olive oil  
1 onion, chopped 
500g beef mince  
Salt and milled pepper 
1 Tbsp crushed garlic  
2 Tbsp tomato paste  
½ tsp chilli flakes  
1 tsp smoked paprika  
1 tsp dried Italian mixed herbs  
8–10 lasagne sheets, par-cooked 
1 jar (400g) tomato passata or 1 can (400g) tomato purée  
1 ½ cups beef stock  
Juice and zest of 1 lemon  
½ cup each grated mozzarella and cheddar  
Fresh basil leaves, for serving    

Method   

1. Heat oil in a large pan over medium heat and fry onion for 5 minutes or until soft.  
2. Add mince, breaking into small chunks. Allow mince to caramelise for 5–10 minutes (don’t stir), then season well.  
3. Stir in garlic, tomato paste, chilli flakes, paprika and herbs, and cook for 5 minutes.  
4. Add par-cooked lasagne sheets, tomato passata or purée and stock.  
5. Press the pasta sheets into the liquid to submerge, and bring to a boil.  
6. Reduce heat to a simmer, cover and cook for 20 minutes, stirring gently every 5 minutes. (Make sure the pasta is always covered in sauce and not sitting on top.)  
7. Stir in lemon juice and zest, top with cheese and season.  
8. Cover and cook for another 10 minutes, until cheese is melted and golden.  
9. Serve straight from the pan, garnished with fresh basil. 

 

 Summer trifle with a twist  

Total time 30 minutes // Serves 10–12

Ingredients  

2 packets (80g each) peach jelly 
2 (350g each) madeira cake layers, cut into squares 
2 100g punnets raspberries + extra for serving
1L custard 
5 yellow-flesh nectarines, quartered + extra slices for serving 
375ml cream 
110g caster sugar 
3ml vanilla essence   

Method  

1. Prepare jelly according to packet instructions and set in a 3L trifle bowl. 
2. Top with half the madeira cake squares and half the raspberries. 
3. Pour custard over cake and layer with remaining cake and raspberries, then nectarines. 
4. Whisk together cream, caster sugar and vanilla to firm peaks and spoon onto fruit. 
5. Serve topped with extra raspberries and nectarines.