Our Favorite Catering Recipes

Spring Has Sprung ...  and we want to share that with you! Check back regularly as we post our favorite recipes!

Roasted Cauliflower + Halloumi Cheese

4 servings | 15 Mins Active Time | 40 Mins. Total Time 1

• 250 g Halloumi Cheese
• Medium head of cauliflower
• 3-4 T Olive Oil, Divided
• 1 T Fresh lemon juice
• 2 T Fresh Basil, chopped
• Salt & Pepper

Preheat the oven to 200C/400F degrees.

Cut Cauliflower into medium sized florets and toss the cauliflower with 2 T oil and salt and pepper. Place the cauliflower on a baking tray lined with parchment paper. Roast for 20 - 30 minutes until golden, turning over half way through.

Stove top option | Heat the 1-2tablespoon of olive oil in a frying pan. Fry the halloumi on a medium heat, turning over when golden, until all sides are cooked. Grill Option | Brush halloumi generously on both sides. Grill over medium heat until golden, turning over half way through.

Place the roasted cauliflower and halloumi on a plate. Drizzle lemon juice over the top, Salt and Pepper as desired. Sprinkle basil over the top.

CHARRED SPRING ONION COUSCOUS

• 1      Bunch green onions (8-10), trimmed
• 1 T   Butter
• 1.5   Cups Israeli couscous
• 2      Cups water
• 1/2   t. salt
• 1/3   Cup toasted hazelnuts, coarsely chopped
• 2      T Flat leaf parsley, coarsely chopped
• 1      t. orange zest
•         Coarsely ground black pepper

1. Heat a greased grill pan over medium high heat. Add green onions and cook 5 minutes or until lightly charred on each side.
2. In a large saucepan heat butter over medium hear. add couscous and cook 3 minutes until lightly toasted, stirring constantly.
3. Add water and salt to saucepan. Bring to boil, reduce heat. cover and simmer 8 minutes or until tender.
4. Fold in charred green onions, hazelnuts, parsley and orange zest. Top with pepper
5. EAT !!!

Makes 3 Cups

 Asparagus - Gremolata Pasta Salad

• 1/4   cup chopped flat-leaf parsley
• 1/4   cup chopped fresh basil
• 2      T. lemon zest
• 6      cloves garlic, minced
• 8      oz. dried campanelle or gemelli pasta or any pasta!
• 8      oz. fresh asparagus, cut into bit sized pieces
• 2      T. extra virgin olive oil
• 1      T. white balsamic vinegar
• 1/4   t. salt
• 1/4   t. coarsely ground pepper
• 1      cup red and/or yellow tomatoes
• 1      cup fresh mozzarella (bocconcini)

1. For gremolata, in a small bowl, toss basil, lemon zest, parsley and garlic.
2. Cook pasta and add asparagus for the last 3 minutes of cooking time.
3. Drain in colander and run cold water over pasta and asparagus. Drain well.
4. In a large bowl whisk together oil, vinegar, salt and pepper. Shake in a jar if you also need exercise!
5. Add all and toss well.
6. Serve immediately.....
7. Or it can be chilled for 24 hours but ir your family is like mine, expect half to be gone!

 Makes 6 Cups