Fab fare for friends
There has been a definite nip in the evening air lately, so I thought it timely to share a couple of great vegetarian picnic or barbecue options before autumn tumbles into winter, and we are hunkered down inside for the next six months.
These recipes are great to enjoy for lunch or dinner, and are quick and easy to throw together.
The halloumi for the burgers can easily be cooked on a barbecue hotplate, as can the eggplant in the wraps, and components from both dishes can all be laid out for guests to mix and match as they wish.
The deliciously golden halloumi makes a natural partner for the peppery rocket, earthy beetroot, sweet caramelised onion, and creamy avocado in the burger, while the salty feta and the onions work well with the soft eggplant, sweet tomatoes and lemony garlic mayonnaise in the wraps but, as I said, feel free to freestyle it between the two!
HALLOUMI, CARAMELISED ONION & BEETROOT BURGERS Serves: 4 CARAMELISED ONIONS (or use store-bought) Makes 1 1⁄2 cups Preparation: 10 minutes Cooking: 40 minutes
❚ 1⁄4 cup olive oil
❚ 5 medium red onions, peeled and sliced, aim for thin slices
❚ 1⁄4 teaspoon salt
❚ 2 tablespoons balsamic vinegar
❚ 2 teaspoons caster sugar
❚ Small pinch chilli flakes, optional
❚ Sea salt and black pepper to taste
Heat olive oil in a big heavy-bottomed pot. Add onions and salt, and cook over a medium heat for 25-30 minutes until nice and soft, stirring every once in a while so that they don’t catch on the bottom. In between stirring, half cover with the pot lid – I rest it on the wooden spoon laid across the top of the pot, so it is mostly covered, but not completely.
After half an hour add balsamic vinegar and sugar, remove lid completely and cook a further 10 minutes, stirring occasionally. If you like a little heat, throw the chilli flakes in now too. Once you add the sugar, the onions will brown up and caramelise more – if your heat is a little low, you might want to increase it a bit now. If the onions seem a little dry, add an extra tablespoon of olive oil and stir through, then season with salt and black pepper. Leave to cool then spoon into a sealable jar or container.
BURGERS: Preparation: 20 minutes Cooking: 6-8 minutes (plus heating burger buns)
❚ 1 tablespoon extra virgin olive oil
❚ 1 tablespoon cider vinegar
❚ 1 teaspoon caster sugar
❚ 1 large beetroot, grated
❚ Sea salt and freshly ground black pepper ❚ 250g halloumi
❚ 4 burger buns, split
❚ 1⁄2 cup good quality mayonnaise
❚ 2 cups rocket or baby spinach leaves
❚ 1 large avocado, halved and sliced
Preheat the oven grill to 180 degrees Celsius. Whisk the olive oil, cider vinegar and sugar together. Stir through the grated beetroot, season well with salt and pepper, and cover and refrigerate while preparing the remaining ingredients.
Slice the halloumi into 1cm thick pieces. Heat a large frying pan over a medium heat and fry the halloumi for 3-4 minutes each side until golden. While the halloumi is frying, grill the burger buns until lightly toasted.
To construct the burgers, spread each bun base with mayo, top with rocket, beetroot, halloumi, avocado and a good dollop of caramelised onion. Serve immediately. Alternatively lay out the components for guests to serve themselves.
EGGPLANT, FETA & HUMMUS WRAPS Serves: 6 Preparation: 10 minutes Cooking : 12 minutes
❚ 2⁄3 cup good quality mayonnaise
❚ 1 clove garlic, crushed
❚ Finely grated zest of 1 lemon
❚ 1 eggplant
❚ 3 tablespoons olive oil
❚ 6 large wraps
❚ 1 1⁄2 cups hummus
❚ 2 cups rocket or baby spinach leaves
❚ 100g feta, crumbled
❚ 1 cup cherry tomatoes, sliced
❚ 1⁄2 cup black olives, stones removed, halved ❚ 1⁄4 cup finely chopped parsley
Whisk the mayonnaise, garlic and lemon zest together and set aside. Halve the eggplant lengthways and slice into 1cm half moons. Heat the olive oil in a large frying pan and fry the eggplant pieces, in batches, over a medium/high heat for 3-4 minutes each side until golden and cooked through.
Lay out the wraps and spread the centre of each with hummus. Top with rocket, eggplant, crumbled feta, and cherry tomatoes. Drizzle each with a little garlic mayonnaise, and sprinkle over olives and parsley.