Celebrate braai season with vibrant, flavour-packed sides that bring freshness and flair to every braai — because great company deserves more than just good meat. 

Basil, halloumi & nectarine salad 

Serves 4 

This fresh and bright salad with stone fruit and halloumi makes a great accompaniment to grilled meats or as a meal on its own. 

Ingredients

4 nectarines, sliced
1 avocado, cubed
1 packet (80g) rocket
¼ punnet (5g) basil leaves
1 block (250g) halloumi, sliced
1 punnet (250g) mini plum tomatoes, halved 

For the dressing 

1 Tbsp basil pesto
¼ cup olive oil
¼ cup sherry vinegar or white balsamic vinegar
Pinch of sugar 

Method

1. Place nectarines, avocado, rocket, basil and tomatoes in a salad bowl of your choosing.
2. Season halloumi and heat a griddle pan over medium heat.
3. Grill halloumi until golden all around, cool slightly for a moment and then pile on top of salad. (You can also braai the halloumi over medium-hot coals for 5-8 minutes.)
4. Whisk together the dressing ingredients.
5. Pour dressing over salad, toss and serve immediately.

Grilled marrow salad 

Serves 4 

Take your veggie side dishes up a notch and serve this with any protein. 

Whisk together cup olive oil, juice and zest of 2 lemons, ¼ punnet (5g) of each chopped parsley and mint and 1 finely chopped garlic clove. Set aside. Slice 1 punnet (350g) baby marrows and yellow patty pans lengthways. Season and toss in ¼ cup olive oil. Griddle both sides over a high heat. Pour dressing over the marrows and serve with lemon wedges. 

Smashed cucumber 

Serves 4 

This punchy cucumber salad adds a bright, tart and crunchy element to any dish.

Smash 3 packets (180g each) baby cucumbers lightly with a rolling pin. Break into pieces with your hands. Toss with the 1 wheel (40g) cubed black pepper feta and ¼ cup olives of choice. Whisk the dressing ½ cup olive oil, ¼ cup of sherry vinegar, ½ tsp chilli flakes and a big pinch of caster sugar. Pour over the cucumbers, set aside to marinate for at least 20 minutes. Serve cold as a side. 

Seasonal spring greens tart 

Serves 4-6 

A healthier alternative to a warm pie, filled with green veggies. 

Ingredients

1 packet (400g) shortcrust pastry, defrosted
5 large eggs
¾ cup of cream
½ bag (100g) baby spinach, roughly chopped
1 cup frozen peas
1 log (100g) goat’s cheese, sliced
Salt and milled pepper 

For serving 

Mange tout
Watercress
Rocket
Pumpkin seeds 

Method

1. Preheat oven to 180°C.
2. Roll out the pastry to 3mm thick on a floured surface and cut into a square.
3. Fold into a 22cm greased tart tin or springform cake tin.
4. Whip together eggs and cream and season.
5. Add the spinach, peas and goat’s cheese.
6. Pour over the pastry.
7. Bake for 25-30 minutes or until just set and golden.
8. Pile over fresh greens and scatter over the seeds for serving

Falafel patties 

Serves 8 

A middle Eastern classic, these patties are a healthy protein to add to any warm bowl or platter with dips. 

Ingredients

2 cans (400g each) chickpeas, drained
1 punnet (20g) parsley, roughly chopped
¼ cup (5g) dill, chopped
1 clove garlic, crushed
2 tsp ground cumin
1 tsp ground coriander
½ tsp dried chilli flakes
2 Tbsp flour
½ red onion, finely chopped
½ cup frozen peas
2 Tbsp olive oil
Salt and milled pepper 

For the sauce 

½ cup plain yoghurt
2 Tbsp chopped mint
½ lemon, zested and juiced
Baby leaf salad and garlic braai bread, for serving 

Method

1. Place half the chickpeas, parsley, dill, garlic, spices, flour and chopped red onion in a food processor.
2. Blitz ingredients until smooth then season.
3. Add remaining chickpeas and frozen peas then pulse on low speed until chunky.(This creates texture for your falafel patties.) 
4. Form mixture into eight fi rm patties and refrigerate for at least an hour.
5. Brush patties with olive oil and place on the griddle straight from the fridge over a high heat for 2–3 minutes on each side.
6. Mix all the yoghurt sauce ingredients together.
7. Serve hot or cold with fresh baby leaves and braai bread on the side

Creamy charred broccoli 

Serves 4

Elevate your broccoli game with this creamy, tangy and crowd-pleasing dressing 

Ingredients

1 packet (230g) tenderstem broccoli
½ cup plain yoghurt
2 Tbsp lemon juice
1 Tbsp of each tahini, olive oil and honey
1 tsp cumin
Salt and milled pepper 

For the seed mix 

1 Tbsp sesame seeds
¼ cup flaked almonds
¼ cup crispy onions 

Method

1. Blanch broccoli in salted boiling water for 2 minutes.
2. Plunge into iced water, remove and pat dry.
3. Grill or braai over medium heat for about 5 minutes or until lightly charred.
4. Mix together the yoghurt, lemon juice, tahini, olive oil, honey and cumin and season. (Loosen with a little water for a thinner sauce.) 
5. Dry-fry seeds and nuts over high heat until browned and mix with the crispy onions.
6. Dress broccoli in yoghurt sauce and serve scattered with the seed mix.

Peppadew-loaded braaied mielies 

Serves 4 

It’s a mandatory side dish at any braai! 

Ingredients

For the peppadew butter 

½ cup butter, at room temperature
¼ cup Peppadews, drained
¼ cup (5g) Italian parsley, roughly chopped 

4 mielies
¼ cup of each melted butter and olive oil blend
2 spring onions, sliced
2 wheels (80g) black pepper feta, crumbled
1 Whip the butter, Peppadews and parsley together. 

Method

2. Roll into a log using clingfilm and refrigerate.
3. Boil mielies in salted water for 5 minutes. Drain.
4. Brush with olive oil butter.
5. Braai for 5-8 minutes or until charred.
6. Serve immediately loaded with spring onions, feta and knobs of Peppadews butter.

Grilled potato salad 

Serves 4-6 

A flavourful spin on the braai classic must-have potato salad. 

Ingredients

750g potatoes
½ cup olive oil
½ packet (100g) baby spinach
1 small red onion, finely sliced 

For dressing 

¼ cup olive oil
¼ cup white balsamic vinegar
2 Tbsp mustard
2 Tbsp honey
2 cloves garlic, crushed
Salt and milled pepper 

Method

1. Boil potatoes in salted water for 10 minutes, then drain.
2. Cut potatoes in half and brush with olive oil.
3. Grill over hot coals for about 2-4 minutes a side until lightly charred.
4. Place dressing ingredients into a jar and shake well to combine.
5. Toss the potatoes with dressing, spinach and red onions while still piping hot.

By: Lichelle May
Photography by: Fresh Living Magazine
Text courtesy of MyKitchen magazine

The post Must-try fresh braai side dishes appeared first on MyKitchen.

We’ve splurged with optional creamy-yet-crispy halloumi blocks for serving to create a cheesy ‘crouton’. 

 Spiced butternut and sweet potato soup 

Serves 4-5

Ingredients

1kg cubed butternut
1kg cubed sweet potato
1 batch curry spiced sofrito
3-4 Tbsp canola oil
1L vegetable stock
2 cups water
Salt and milled pepper
1 can brown lentils, drained and rinsed
1 cup cream or coconut milk
250g halloumi, (optional)
Coriander, for serving 

Method

1. Cut butternut and sweet potatoes into 3cm cubes.
2. Combine vegetables, sofrito, oil, stock and water in a pot, adding more water if needed to cover veg. Season and bring to a boil.
3. Turn down heat to a quick simmer, cover and cook for 20 minutes or until veg is tender.
4. Add lentils and cream, adjust seasoning and cook for another 8-10 minutes.
5. Lightly mash half of the veg, using a fork, to thicken soup. (Blitz soup, if you prefer a smooth texture.)
6. Just before serving, heat a glug of oil over medium-high heat. Fry halloumi until golden on both sides, remove and slice into cubes.
7. Serve soup topped with halloumi ‘croutons’ and fresh coriander leaves. 

Good idea
When hosting, show off a little by adding chilli crisp and fried paper-thin sweet potato slices. 

By: Liezl Vermeulen
Photography by:  Zhann Solomons
Text courtesy of MyKitchen magazine 

The post Spiced butternut and sweet potato soup  appeared first on MyKitchen.

Tick off all those healthy food groups with this healthy (and delicious) salad

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   

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. 

Words & recipes: Sjaan van der Ploeg 

Photographs: Zhann Solomons 

Also read: Substantial salads that will steal the show

The post Halloumi & melon summer salad recipe appeared first on MyKitchen.

Gail Damon takes coal cooking to the next level, combining two of her favourite cuisines: South African and Asian. Mixing flavours from both worlds makes for a lip-smacking fireside feast.

Spicy chicken Tsukane 

Makes about 12-14 

Tsukune is flavourful Japanese meatball skewers served at yakitori stands, in bento boxes and at izakayas (a type of Japanese bar). We’ve added some Cape Malay flair to bring it closer to home. 

Ingredients

1 onion, grated 
4-6 chicken breast fillets, cut into chunks 
Salt and milled pepper 
2cm knob ginger, grated 
3 cloves garlic, grated 
1 Tbsp miso paste 
1 Tbsp chicken masala powder 
2 Tbsp cornflour 
1 egg yolk   

For the glaze  

2 Tbsp soy sauce 
2 Tbsp mirin (optional) 
1 1/2 Tbsp sugar
1 tsp cornflour  

For serving  

Lime or lemon wedges 
Fresh coriander 
Mint and coriander dipping sauce 

Method

1. Wrap the onion in a muslin cloth or dish towel and squeeze out the liquid. Set aside. 2. Pulse chicken chunks in a food processor and blitz to create chicken mince. Season and set aside. 
2. Combine remaining ingredients, onion and chicken in a bowl. 
3. Coat hands in oil and shape the chicken mince into 12-14 medium-sized oval meatballs. 
4. Thread two meatballs onto a metal or bamboo skewer and cook over medium-hot coals (or a hibachi) for 10-12 minutes until charred on both sides and cooked through. 6. Combine glaze ingredients and microwave until slightly thickened (or do it over the coals). 
5. Brush over chicken as soon as it comes off the coals. Set aside and keep warm. 
6. Top chicken Tsukune with coriander and serve lemon or lime wedges and dipping sauce on the side. 

Also read: Braai sides that will steal the show

Halloumi salad with corn bread croutons

Serves 4-6 

This simple salad gets dressed in a sweet and spicy vinaigrette-like dressing, topped with crispy corn bread croutons. 

Ingredients

For the corn bread  

2 cups self-raising flour 
1 tsp salt 
1 tsp paprika 
¼ cup sugar 
200g corn kernels, drained 
1 egg 
1 cup milk 
¼ cup (60g) butter, melted  

For the dressing  

2 tsp wholegrain mustard 
½ Tbsp honey 
Juice and grated peel of 2 limes 
½ Tbsp chilli crisp
½ cup chutney 
Salt and milled pepper   

For the salad  

4-5 heads cos or baby gem lettuce, halved and charred 
1 punnet (250g) cherry tomatoes, halved 
1-2 packets snacking cucumber, halved diagonally 
Handful fresh coriander 600g halloumi, halved  

Method 

1. Preheat oven to 180°C. 
2. For the corn bread, combine dry ingredients in a large bowl and mix lightly to combine evenly. 
3. Add in corn and mix well. 
4. Whisk together egg, milk and butter and add to dry ingredients. 
5. Mix until a dough forms. The dough will be quite wet. 
6. Transfer to a greased and lined 20-23cm loaf or cake tin. 
7. Bake for 45-55 minutes. Allow to cool completely on a wire rack. 
8. Slice bread, then cut a few slices into chunks. Toss chunks in some melted butter or oil and bake at 180°C for 10-15 minutes, or until crisp and golden. 
9. Combine the dressing ingredients, season and set aside. 
10. Layer salad ingredients on a platter or in a large bowl, breaking up some of the lettuce leaves. 
11. Cook halloumi over medium coals (or a hibachi) until golden on both sides. 
12. Top the salad with grilled halloumi, drizzle with dressing and scatter with croutons.

Surf & turf hibachi bowl

Serves 4

Wildly easy and incredibly delicious. Swap steak for chicken breast, if you like. 

Ingredients

For the sticky soy marinade

½ cup olive oil
½ cup soy sauce
2 cloves garlic, grated
2cm knob ginger, grated
Handful fresh coriander, chopped
½ tsp milled black pepper
3 Tbsp sesame oil
1 Tbsp each rice vinegar and fish sauce
3 small red chillies, deseeded and chopped
Juice and grated peel of 1 lemon or 2 limes

4 (about 400g) minute steaks
Salt and milled pepper
About 12 prawns, deveined and shelled (keep the tails on if you like)
Egg fried rice (see recipe below)
Grilled vegetables (we used carrots, mushrooms, baby marrows and pak Choi)
Sliced spring onion, chilli and toasted sesame seeds, for serving

For the curry coconut dressing

2cm knob ginger, grated
2 cloves garlic, grated
Grated peel of 1 lime
1 Tbsp Dijon or wholegrain mustard
½ cup olive oil
1 Tbsp honey
1 tsp curry powder
Salt and milled pepper
½ cup coconut cream or milk

Method

1. Combine marinade ingredients and divide between two bowls. Add seasoned steaks to one bowl and prawns to the other.
2. Mix well and marinate for at least 30 minutes.
3. Whisk together the dressing ingredients in a pot and cook over medium heat for 10-12 minutes. Season and set aside to cool.
4. Cook steak over a hibachi or medium hot coals for 7-10 minutes, turning every 3-5 minutes. Set aside and keep warm.
5. Cook prawns for 2-3 minutes a side.
6. Arrange the egg fried rice, veggies, steak and prawns in a bowl.
7. Drizzle over dressing and sprinkle with spring onion, chilli (if using) and sesame seeds.

Easy egg-fried rice

Heat oil in a wok (or pan). Add 2 chopped garlic cloves, 2cm knob grated ginger and two egg whites and scramble. Set aside. Mix egg yolks and about 2-3 cups cooked rice and stir-fry. Return scrambled egg whites to the pan, add 1-2 Tbsp soy sauce and fry for another 3-5 minutes.

Chakalaka marinated quarter chicken

Serves 4

South African inspired chicken quarters served with a sweet and tangy cucumber salad.

Season 4 chicken quarters, cut a few slits on the skin side of the chicken and set aside. Combine 1 can (410g) hot chakalaka and 2 Tbsp sugar, then blitz until smooth. Pour over the chicken and allow to marinade for at least 1 hour. Remove chicken and add leftover marinade to a pan to reduce. Once reduced, stir through 2-3 Tbsp butter and set aside for basting. Cook chicken over medium-hot coals for about 10 minutes a side, basting every 5 minutes. Set aside and keep warm. To make the cucumber salad, combine 5cm knob grated ginger, 2 chopped garlic cloves, 3 Tbsp each sesame oil, rice wine vinegar and soy sauce, 1 Tbsp honey, 1 Tbsp chilli crisp (optional), ½ thinly sliced red onion, and about 2-3 Tbsp sesame seeds. Mix well and pour over. 1½ packets snacking cucumbers, halved diagonally. Allow flavours to infuse for about 15-20 minutes. Serve chicken with salad on the side.

Hibachi broodjies 2-ways

Makes 8 each

Braaibroodjies with a difference! Make it a 2-course meal with savoury and sweet fillings. 

Choc-banoffee puff broodjies

Defrost 2 rolls (400g each) puff pastry. Divide each pastry sheet into 4 long strips (be sure to cut it down the width of each sheet). Spread one side of each strip with a dollop of chocolate hazelnut spread, add half a banana and about 1-2 tsp caramel. Fold over the uncovered half of the pastry strip to cover, and pinch the edges closed using your fingers. Cook over medium coals (or a hibachi) for 12-15 minutes. Turn puff broodjies every 1-2 minutes. Remove from grill, brush with melted butter. Serve puff broodjies hot with vanilla ice cream or Chantilly cream (sweetened whipped cream) on the side.

Pork, apple & pickled onion roosterkoek

Divide about 1kg store-bought bread dough into 6-8 portions. Stretch each portion into a disc using
your fingers. Spread each disc with 1-2 tsp Dijon or wholegrain mustard, layer with 1/4-1/2 piece cooked pork rasher, 1-2 slices apple and a few pickled red onions. Fold in the sides and pinch all around to enclose filling. Place roosterkoek over medium coals (or a hibachi) and cook for 8-12 minutes, brushing with melted butter and turning regularly. Serve drizzled with a honey mustard sauce and chopped parsley.

Recipe & styling: Gail Damon

Photography: Zhann Solomons

Also read: Must-try braai hacks, recipes and tricks

The post Enjoy these lip-smacking fireside recipes appeared first on MyKitchen.

Libido-boosting foods are known to stimulate the love senses (smell, taste and touch). Think brinjal, peaches, pomegranates and tomatoes. Our team has curated scrumptious recipes using these ingredients, making sure to take a play on all of your senses.

Some ingredients are rumoured to bring out the romantic in you. But whether it is backed by science or not, these three are sure to set the mood just right.   

Fig, goat’s cheese and walnut muffins  

Makes 12 Muffins • Total Time 45 Min   

Ingredients
2 cups Cake flour
1 tbsp Baking powder
1 tsp salt
3 tbsp honey plus extra for drizzling
1 large egg, whisked  Milk
1 ¼ cups butter, melted
¼ cup plain goat’s cheese, sliced
200g preserved figs, drained and chopped
325g plus extra halved figs for topping
¼ cup walnuts, chopped
3 tbsp thyme, chopped (plus extra for serving)

Method
1. Preheat oven to 180°C.
2. Sift the flour and baking powder and stir through the salt.
3. Combine the honey, egg, milk, butter and half the goat’s cheese.
4. Add the mixture to the flour and baking powder. Stir to combine.
5. Fold through the figs, walnuts and thyme.
6. Spoon the mixture into a greased 12-cup muffin pan to fill 3/4 of each cup.
7. Top each muffin with a halved fig and a slice of goat’s cheese.
8. Drizzle with the extra honey and bake for 20–25 minutes.
9. Serve scattered with fresh thyme sprigs.

Rumour Has It: Figs are rich in amino acids and are said to increase fertility.   

Savoury herbed salmon cheesecake  

Serves 6–8 • Total Time 2 Hour  

Ingredients
For the cheesecake
400g savoury wheat biscuits
¼ cup parmesan or mature cheddar, finely grated
½ cup butter, melted
2 tbsp olive oil
4 leeks, washed and finely chopped
3 tbsp fresh thyme, finely chopped
Salt and coarsely ground black pepper
460g medium fat cream cheese
150ml sour cream or plain yoghurt
½ cup cake flour
3 large eggs
3 tbsp fresh chives, chopped
1 lemon, finely zested
200g smoked salmon fillet, skin and bones removed and flaked into chunks

For serving
1 large fennel bulb, finely shaved
1 packet smoked salmon ribbons
olive oil for drizzling
lemon wedges

Top Tip: Swap the cream cheese for cottage cheese to cut costs.  

Method
1. Preheat oven to 180°C.
2. Blitz the biscuits to a fine crumb.
3. Add the Parmesan or cheddar and the melted butter to the biscuits. Stir to combine.
4. Measure out half of the mixture and evenly sprinkle it over the base of a greased 20cm springform round cake tin.
5. Using the base of a measuring cup, press down on the crumb mixture to form an even 2cm base.
6. Build the sides of the cheesecake base by packing the rest of the crumb mixture against the sides of the tin until it is completely covered.
7. Bake the base for 8–10 minutes. Remove from the oven and set aside to cool.
8. Heat the olive oil in a pan and sauté the leeks and half the thyme until softened. Season and cool.
9. Reduce oven temperature to 150°C.
10. Mix the cream cheese, sour cream or yoghurt, leeks and flour together until smooth.
11. Add the eggs, chives, lemon zest and salmon and mix well.
12. Scoop the salmon mixture into the cooled base. Smooth the top and bake for 50–55 minutes until set. The centre should still have a slight wobble.
13. Remove and cool completely.
14. Using a vegetable peeler, shave the fennel into thin strips and place them in ice water to create a twirly garnish. Keep them in the water until the cheesecake is ready to serve.
15. Serve the cheesecake topped with fennel shavings, smoked salmon ribbons, a drizzle of olive oil and a few lemon wedges.

Rumour Has It: Salmon is loaded with protein and omega 3, which is known to keep your heart (and passion) strong.  

Grilled asparagus on spiced yoghurt  

Serves 4-6 • Total Time 30 Min  

Ingredients
½ cup plain yoghurt
¼ lemon juice cup
1 tsp ground cumin
1 tsp ground coriander
handful dill, chopped (optional)
500g asparagus
glug of olive oil
25g baby leaf mix
30g seed mix

Method
1. Combine the yoghurt, lemon juice, cumin, coriander and dill together in a bowl. Season and spread on a large serving platter.
2. Prepare a hot griddle pan or medium-hot coals in a braai.
3. Break off the chalky ends of the asparagus spears and discard.
4. Toss the asparagus spears in olive oil and season well.
5. Grill the asparagus for 8–10 minutes until they are bright green and charred.
6. Allow them to cool slightly, then arrange on top of the yoghurt mixture.
7. Top with the leaf mix and a sprinkle of sesame or mustard seeds.

Halloumi and asparagus skewers  

Serves 6 • Total Time 30 Min   

Ingredients
1/3 cup basil pesto
1/3 cup olive oil
2 tbsp lemon juice
500g asparagus
400g halloumi
glug of olive oil
chilli flakes (optional)
fresh basil for serving

Top Tip: Exchange the asparagus for a more budget-friendly option like green beans.  

Method
1. Combine the pesto, olive oil and lemon juice in a bowl and set aside.
2. Break off the chalky ends of the asparagus spears and discard.
3. Slice the halloumi into 2cm-thick strips along the length of the block.
4. Layer the asparagus and halloumi on 6 skewers. Aim for 2–3 layers each.
5. Drizzle with olive oil and season, adding chilli flakes if you like.
6. Prepare a hot griddle pan or medium-hot coals in a braai.
7. Grill the skewers until the halloumi is golden and the asparagus is charred and bright green.
8. Serve immediately with the basil pesto dressing and fresh basil leaves.

Rumour Has It: Asparagus is high in vitamin E, which increases blood and oxygen flow around the body.   

Words by Sjaan Van Der Ploeg
Photography: Fresh Living Magazine

The post Scrumptious Recipes To Excite Your Senses appeared first on MyKitchen.

This halloumi sticks with red pepper salsa and avocado creme recipe is a spectacular, fresh and an overall crowd pleasing dish!

SERVES  4 // COOK TIME 1 hour

INGREDIENTS
For the halloumi sticks
160 g halloumi
Olive oil, to brush
250 g phyllo
1 egg, whisked
Vegetable oil, to deep-fry
For the avocado creme
⅓ cup yoghurt
1 avocado
Juice of 1 lemon
2 tbsp chopped mint
For the red-pepper salsa
125 g cherry tomatoes
1 red pepper
1 tbsp olive oil
1 tsp dried chilli

METHOD
For the halloumi sticks
1. Cut the halloumi into 1 cm sticks. Brush with olive oil.
2. Cut each sheet of phyllo into 2 long strips to fit the halloumi sticks. Place a halloumi stick on the edge of each strip and roll up tightly. Seal the edges with whisked egg.
3. Heat the vegetable oil in a pot and fry the halloumi sticks in batches until golden and crispy, about 45 seconds per batch. Drain on paper towel.
For the avocado creme
1. Blend together all the ingredients until smooth.
For the red-pepper salsa
1. Preheat oven to 200°C.
2. Toss together tomatoes, pepper and oil. Roast for 15 minutes. Remove the tomatoes and set aside. Roast the pepper until charred and blistered.
3. Place the pepper in a ziplock bag and leave for 20 minutes to sweat. Remove from the bag, peel and seed.
4. Place the roast pepper and tomatoes, chilli, salt and pepper in a blender, and blend until slightly chunky.
5. Serve the red-pepper salsa and avocado creme with the halloumi sticks

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen

For another cheese filled dish try our scrumptious loaded cheese toasties recipe!

The post Halloumi sticks with red-pepper salsa and avocado creme appeared first on MyKitchen.