Tomato, Halloumi & Basil Pasta Bowl

Last night I knocked up an absolute corker of an al fresco supper.

Some evenings are designed for sitting outside with a glass of something icy, plotting the next adventure and soaking up the last of the rays. This just so happened to be one of those deliciously peaceful evenings.

A trip to the supermarket was at the very bottom of my to-do list, much to my stomach's disapproval, but after a quick rummage around the kitchen cupboards, I had everything I needed.

Fresh, zingy and packed to the rafters with flavour, this is one of my all time favourite pasta dishes.

The fact that it takes around twelve minutes from pan to plate is a huge plus, but what I like more than anything about this dish, is the salty/sweet combination the cheese and tomato get going on.

It quite literally makes me drool.

To make enough for two hungry bellies, you're going to need:

Two handfuls of dried spaghetti
One big handful of fresh basil
One can of cherry tomatoes
One can of chopped tomatoes
A big chunk of fresh halloumi
A glug of balsamic vinegar
A sprinkle of chilli flakes
A clove of garlic
1 tablespoon sugar
Olive oil



Quick as you can, get your pasta cooking. Someone once told me that pasta should be cooked in water as salty as the Mediterranean Sea. Someone else once told me to always add a glug of olive oil to the water to keep the strands from sticking together. I can't say it's gospel, but it's always worked for me.

Whilst the pasta's bubbling away, make your sauce. Drizzle your olive oil over a hot pan and crush in your garlic. After a minute or so, empty in your tomatoes and give it a good stir. Season to taste and adjust the flavours according to your taste buddy's.

It's no secret that tinned toms can be a little on the bitter side, so add a tablespoon of sugar to mellow things out, your balsamic vinegar and chilli flakes. Finely chop about 3/4s of the fresh basil and in the pan it goes.

Keep the remainder to one side for scattering later.

Whilst your sauce gently simmers, grab a griddle pan and chop your cheese into chunky slices. When the pan's hot enough, lay them down until golden and scarred on each side. This should only take a minute or two.

Drain off the pasta, making sure to rinse with hot water over the sink (this removes excess starch and stops it from becoming clumpy) and submerge it into your tomato sauce, coating it nice and evenly.

Plate up, pop your cooked cheese on top and scatter over the last of the basil.

I served mine with a fresh green salad but garlic and rosemary bread would take this dinner to places I've never even heard of.

Who needs Sainsbury's, anyway?

Holy Guacamole!

Some people live by the bible. Personally, I find faith in a good 'ole bowl of guacamole.

 

I remember the first time I tried what I thought was a 'good' guac. It was in a plastic tub from Waitrose and I was about fifteen years old. It was packed full of chunky peppers, rich avocado and a good squirt of lime. Immediate comfort on a spoon.

Since then I've sampled my fair share of supermarket takes and have yet to find one worth swallowing. I've been making my own guacamole for as long as I can remember. It's light, tasty and packed full of flavour. It's also packed full of super-fats which despite being high in calories, are super good for you.

First up, grab your ingredients. To make a large bowl of guacamole enough for four people with a couple of spoonfuls leftover, you will need:

3 x ripe avocados (you'll know they're ready when the skin gives slightly when gently squidged)

2 x garlic cloves

1 x lemon/lime (fresh is a MUST and even though limes are best, lemons still do the trick)

1/2 a red onion, finely chopped

A hearty handful of plum tomatoes, quartered

A large bunch of coriander, (cilantro for those across the pond)

A glug of hot sauce

A good squeeze of light mayonnaise

Next up, prep your avocados. Slice them in half and spoon out the insides of the non-pipped halves.

To minimise wastage and more importantly, to show off your cheffy skills, take the pipped halves and with a large knife, carefully hit the pip, aiming for its middle.

Gently twist your knife 90 degrees and voila, the pip should be released from the avocado and lodged on the knife. Save one of your pips, i'll explain all later...

Then, chop your tommies. I like to use heritage tomatoes usually because the colours look incredible against the green avocado. Classic plums work just as well though, so get a'choppin.

Pop them in a bowl with your avocado chunks and gently mash with a fork. I like my guacamole a little on the chunky side so at this stage, don't go too crazy.

Once the other ingredients are added you'll find the avocado softens naturally - nobody likes an overly mushy dip.

Chuck in your finely diced garlic. You can use a crusher if you like, but I hate the little blighters. I like to spend as least amout of time washing up as humanly possible. S'all about perfecting those knife skills, baby.

Finely dice half a red onion and the majority of your coriander. You'll want a little for presentation purposes when you're finished. Add to the mixture and give it a good stir.

Have a taste before adding your lemon. Start with a quarter and add according to those clever little taste buds of yours. I usually go somewhere between a quarter and a half.

If you think it needs a little heat, add a table spoon of your favourite hot sauce. If you think it needs to be slightly creamier, add a squirt of light mayo (full fat mayo is a no-no in my books, i'm afraid) and give your your little creation a good 'ole stir.

If you're making your guacamole in advance, it's really important to take a few precautionary steps to make sure it stays looking fresh on the dinner table.

Some call it a myth, some swear by it. Whatever way inclined you are - just do it. Pop your saved avocado pip in the middle of the bowl. It's always worked for me and everything else aside, it shows your guests that your dip is good and homemade.

More importantly (and slightly more scientifically trusted) add an extra splash of lemon/lime juice. The acids are proven to slow down the oxidising process and help to keep your guac good 'n' green.

I served mine with homemade pulled pork buns, rustic potato wedges, an edamame bean salad and a large glass of icy white wine. I strongly suggest you do the same.

Let me know how yours goes!