Food & Drink
by Aspect County

A warm radish, halloumi, potato and cherry tomato salad with a mustard and dill dressing – served with ham.

Colourful and deliciously warming, this salad has a beautiful balance of flavours across the potatoes, the salty Halloumi and the little bite of the radish and mustard. This dish is not only healthy, thanks to the vitamins, iron and potassium of the low-GI radish, but it also will look fantastic on any supper table.

Adding a slice or two of ham turns this into a more substantial dish that will satisfy those carnivores among your friends and family!

Serves: 4
Preparation time: 10 minutes
Cooking time: 20 minutes

You’ll need:
200g new potatoes, sliced
150g mixed radishes, cut in half
100g cherry tomatoes cut in half
1 tbsp olive oil
200g Halloumi sliced
A slice or two of ham per person

For the dressing:
4 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp Dijon mustard
Small bunch of dill chopped
Salt and pepper

What to do:
Place the new potatoes in a medium sized pan, cover with cold water, and lightly salt. Bring to the boil, and simmer for 10 to 15 minutes until cooked.
Drain and set aside.

In a medium sized bowl mix together olive oil and vinegar, then add the Dijon mustard and dill.
Add the new potatoes, radishes and cherry tomatoes to the dressing, mix and season well.
Heat the olive oil in a medium sized non-stick frying pan and cook the Halloumi on both sides for 1 minute until golden brown.
Add the Halloumi to the salad and mix gently, then divide between 4 plates and serve immediately, with a slice or two of ham. 


Honey and soy glazed roasted shallots and sausages 

Sweet, savoury, sticky and totally irresistible, this quick to make supper dish is a great mid-week staple.

Serves: 4
Preparation time: 10 minutes
Cooking time: 30 – 40 minutes

You’ll need
8 good quality pork sausages
16 shallots, peeled
1 tbsp olive oil
3 tbsps runny honey
3 tbsps soy sauce
2 tbsps flaked almonds (optional)
200g cherry tomatoes on the vine
1 bag of watercress for serving

What to do
Pre heat oven 200c /180c fan /gas 4. Place the sausages and shallots in a roasting tin, add the oil and turn until lightly coated.

Cook in the oven for 10 minutes, drain away any excess fat, turn the sausages and shallots, drizzle over the soy sauce and honey.

Continue to cook for another 10 minutes, turn the sausages and shallots in the sauce then sprinkle over the almonds and add the cherry tomatoes, cook for another 10 minutes, or slightly longer until the sauce is sticky and the almonds lightly golden.

Scatter with watercress and serve with creamy mashed potato.