100g green beans, topped
225g halloumi cheese, sliced length ways
1 small bunch asparagus, sliced
2 courgettes, sliced
2 Tbls olive oil
6 shallots, sliced into rings
200g cherry tomatoes, halved
1 Tbls capers
1/2 bunch oregano
1/2 bunch parsley

Blanch and refresh the green beans. Season the cheese,
asparagus and courgettes, toss in the olive oil and grill on a hot
griddle pan. Cook until nicely charred.
layer all your ingredients on a salad platter. Finish off with
capers and herbs.
Serve with a vinaigrette.

Serves: 4
Prep time: 50 mins

Just know that anything that has coconut milk, coconut cream or coconut flakes tastes amazing, no doubt. You can easily impress your guests with this simple dish, just pretend you slaved over the stove for hours, don’t worry, it’ll stay just between us.

Ingredients:
2 Tbs Vegetable Oil
1 Small Onion, finely chopped
3 Tbs Red Curry Paste
2 Spring Onions, finely sliced
1 Tbs Fresh Ginger, chopped
1 C Asparagus, tailed
1 C Broccoli Florets
1 C Purple Cabbage, thinly shredded
1 C Carrots, julienned
2 Tbs Fish Sauce
2 Tbs Soy Sauce
3 Tbs Brown Sugar
1 Tbs Chili Flakes
2 C Rice Noodles, uncooked
1/2 C Vegetable Stock
1 C Coconut Milk
Handful Basil
Sesame Seeds, to serve

Method:
In a wok, heat oil, fry the onion and curry paste for 1-2 mins. Add in the spring onion and ginger and stir.
Stir in all the vegetables. Coat them in the curry paste.
Add in the fish sauce, soy sauce, brown sugar and chili flakes. Stir for 2-3 mins.
Add in the noodles and vegetable stock. Simmer on medium heat for 15-20 mins.
Add in the coconut milk and basil and simmer for another 20 mins till noodles are al dente and veggies are cooked.
Divide into bowls. Sprinkle with sesame seeds.