TheAustralianWomensWeekly_Food_Issue_22_2016

AWW FOOD • ISSUE TWENTY TWO 37

WATERMELON

TABBOULEH WITH

MARINATED HALOUMI

PREP + COOK TIME 1 HOUR 15 MINUTES

(+ REFRIGERATION) SERVES 8

2 tablespoons olive oil

1 tablespoon honey

2 cloves garlic, sliced thinly

2 tablespoons fresh thyme leaves

500g haloumi, sliced thickly

1 cup (200g) wholegrain greenwheat

freekeh

2½ cups (625ml) water

1 lebanese cucumber (130g), peeled,

sliced

600g seedless watermelon, cut into

wedges

1 cup firmly packed fresh flat−leaf

parsley leaves

½ cup firmly packed fresh mint leaves

¼ cup (60ml) lemon juice

2 tablespoons olive oil, extra

⅓ cup (45g) roasted skinless

hazelnuts, chopped

1 tablespoon thin strips lemon rind

(see tip, left)

1 Combine oil, honey, garlic and

thyme in a medium bowl; add

haloumi, toss to coat. Cover;

refrigerate for 1 hour.

2 Meanwhile, place freekeh and

the water in a medium saucepan

over high heat; bring to the boil.

Reduce heat to low; cook, covered,

for 25 minutes or until tender.

Drain; rinse under cold water.

3 Place freekeh in a large bowl with

cucumber, watermelon and herbs.

Whisk juice and extra oil in a small

jug; season. Pour dressing over salad;

toss gently to combine.

4 Heat a large non−stick frying pan

over medium heat; cook haloumi for

1 minute each side or until golden.

5 Serve salad topped with haloumi,

hazelnuts and rind.

BARBECUED PRAWNS

WITH CHILLI LIME

DRESSING

PREP + COOK TIME 35 MINUTES SERVES 8

1.7kg uncooked large king prawns

2 baby fennel bulbs (260g), sliced

thinly

250g baby cucumbers, sliced thinly

lengthways

6 watermelon radishes (210g), sliced

thinly (see tip on page 35)

¼ cup fresh baby coriander

CHILLI LIME DRESSING

⅓ cup (80ml) lime juice

⅓ cup (80ml) lemon juice

½ cup (125ml) olive oil

2 cloves garlic, crushed

2 teaspoons caster sugar

2 teaspoons sea salt flakes

1 fresh long green chilli, sliced thinly

1 Make chilli lime dressing.

2 Devein prawns, leaving heads

and shells intact. Combine prawns

in a large bowl with half the dressing;

cook prawns on a heated oiled grill

plate (or grill or barbecue), until just

changed in colour.

3 Place the fennel, cucumber and

radish in a medium bowl; toss gently

to combine.

4 Serve prawns on salad, drizzled

with remaining dressing and topped

with coriander.

CHILLI LIME DRESSING

Combine ingredients in a small bowl.

MACCHITINO

PREP TIME 15 MINUTES (+ REFRIGERATION)

MAKES 8 CUPS

3 green−tea tea bags

⅔ cup loosely packed fresh mint

leaves

⅓ cup (75g) caster sugar

3 cups (750ml) boiling water

ice cubes

1 large green apple (150g),

unpeeled, sliced thinly

crossways

½ cup fresh mint sprigs

1½ cups (375ml) gin, chilled

3 cups (750ml) granny smith apple

juice, chilled

¼ cup lime juice

1 Place tea bags in a heatproof

jug with mint leaves and sugar.

Pour over the boiling water, stir

until sugar dissolves; stand for

5 minutes. Strain through a fine

sieve into a bowl, pressing down

on solids to extract all liquid;

discard solids. Refrigerate liquid,

covered, until cold.

2 To serve, one−third fill a jug

with ice, top with apple slices

and mint sprigs; stir in tea, gin,

apple juice and lime juice to

combine. Pour into small glass

tumblers or martini glasses.

MACCHITINO

Easy Christmas