Whilst the UK celebrated Mother’s Day back in March, many countries will celebrate today Sunday 12th May, including the US, Canada, Australia and New Zealand to mention just a few. May we wish all Mothers and their children a wonderful celebratory day! Most year’s I do get to see my mother on the day itself even though she lives some 200 miles away and one of our favourite ways to spend the day is to go to a Farmer’s Market to peruse the offerings on sale and then go home for a mother/daughter cook-in.
Last year we did just that and came home with a bounty of squash, peppers/capsicums in traffic light colours, fat bulbous red onions, tiny Chantenay sweet carrots, crisp dark spring greens and the first of the season soft, mild garlic. We also chanced upon some amazing freshly-cut herbs from a local supplier. Back home we pondered what to make with them … should we make something to go with a roast or make a complete meal from them alone. A compromise was brokered when we decided to roast the vegetables to serve with new spring lamb but acknowledged that with a little additional cheese this could make a great vegetarian alternative or supper dish. We opted to use Halloumi cheese (which is great for boosting the protein component of the meal). This is a traditional Cypriot cheese that is popular in the Middle East and Greece. Made from a mixture of goat’s and sheep’s milk it has a high melting point so is perfect for grilling or, as here, roasting. You will find it in many Middle-Eastern, Greek, Cypriot or Lebanese stores although is being increasingly stocked by mainstream ones (like Waitrose).
Why not try the recipe we made tomorrow … either with a roast or with barbecued/broiled fare … or as a simple supper dish for the close of the day … either way it’s a great way of making a celebratory Mother’s Day meal memorable. I would also like to hear how you celebrate Mother’s Day … is food still a centre part of this or have you replaced it with something else? Do leave me a comment and some ideas for the next one that comes along. CAROL
ROASTED VEGETABLES WITH HALLOUMI CHEESE
1 medium butternut squash or marrow/zucchini squash
2 red Romano or ordinary peppers/capsicums
2 red onions low-fat cooking spray
salt and freshly ground black pepper
1 tbsp balsamic vinegar 250g/9 oz pack Halloumi cheese, cut or torn into chunks
2 tbsp toasted pine nuts fresh basil leaves to garnish
1. Preheat the oven to 200 C/400 F/gas mark 6.
2. Peel the squash or marrow/zucchini squash, cut in half lengthways and remove the seeds. Cut the flesh into chunks and place in a large non-stick roasting pan.
3. Cut the peppers/capsicums in half, remove the seeds and stalks and cut into chunky pieces. Add to the roasting pan. Peel and halve the onions then cut into small wedges and add to the pan. Spray liberally with low-fat cooking spray and season with salt and freshly ground black pepper. Roast in the oven for 45 minutes, or until slightly charred around the edges.
4. Remove from the oven, sprinkle with the balsamic vinegar and scatter the cheese over the top. Roast for a further 25 minutes or until the cheese is golden.
5. Scatter the pine nuts and some fresh basil leaves over the top and serve while still piping hot.
WLS PORTION: 1/2
V suitable for Vegetarians
CALORIES PER PORTION: 290
Image courtesy of Waitrose, where 6,000 recipes can be seen at www.waitrose.com