Vege out

Flavour-packed fare from Kaeo chef ANNA VALENTINE.

Halloumi is so versatile and adds a great backbone to this salad. Alternatively, you could use a plant-based feta crumbled on top or roughly chopped macadamia nuts. To make this salad gluten-free, use quinoa in place of the couscous. To suit a paleo diet, use a whole cauliflower in place of the couscous.

HALLOUMI, COUSCOUS AND ORANGE SALAD

Place the couscous, garlic, first measure of oil, salt, water and lemon in a heatproof bowl, cover and let stand for 10 minutes.

Meanwhile, toss the cauliflower, chickpeas, hemp hearts (if using), kale, spring onion, herbs, oranges, lemon and olives in a bowl.

Place the halloumi in a bowl with the second measure of oil. Heat a cast-iron pan or hot plate until smoking hot, then brown the halloumi for one minute each side, pressing down to sear.

Add the halloumi to the bowl with the couscous. Drizzle with oil, season, then toss together and serve.

Serves 6.

THESE QUICK, EASY pinwheels are great for when you have a few people over, to take to a pot-luck dinner or as an easy-to-eat lunch or picnic. They can be adapted for vegans or made a little cheesy.

FILO PINWHEELS

Place the prepared greens, salt and water in a pan. Cover and cook on high heat for 5 minutes until just wilted (turning once to ensure even cooking). Remove from the heat and tip into a colander, then cool quickly under cold water. Squeeze well, then place in a clean, dry tea towel.

Meanwhile, squeeze the excess liquid from the grated zucchini, then place in the tea towel with the silverbeet. Fold the tea towel and twist the ends in opposite directions to squeeze out all the excess liquid.

Preheat the oven to 190°C. Place the greens in a bowl followed by the garlic, lemon zest, olives, herbs, cheeses, seasoning and egg. Stir well.