Naan rainbow pizza

July 28, 2016February 10, 2020 ~ Corrie ~ Leave a comment

Sorry for the late post foodie chums, I’ve been busy drinking beer and getting very burnt in Greece. I did however learn how to drive a boat, after my friend Becky (who actually does know how to drive a boat) got so drunk she kept falling into the sea. We spent our last day whizzing around Marathonissi drinking Mythos and turning rather puce like true Brits abroad.
Alas, I’m now back in grey, cloudy London and I’m currently sitting in my pants, watching Homes Under the Hammer like nothing ever happened. The only difference being that I have a cold wet towel draped across my chest in an attempt to sooth my angry skin. Greek sun is evil! Next time, I should just stick to the shade and get a spray tan like Ross from Friends.
Anyway, back to Rainbow Pizza. As a human being, I love pizza – I mean who doesn’t right? But at the end of the day, who can be bothered to make pizza dough from scratch? I certainly can’t, so my genius friend Sam suggested making a flatbread version.
“A naan bread? Won’t it taste all currish and things?” I said perplexed.
“Not if you use a plain one but we like to cover ours in curry sauce and cheese.”
… As tempting as that sounds, I think I’ll stick to plain for now. I was really surprised at how good this pizza turned out actually, the naan base tasted just like regular pizza dough! So give it try and top with your own toppings or, if you’re feeling frisky, try Sam’s curry version.

Naan rainbow pizza
Makes 2 pizza / Hands on time 10 mins / Total time 30 mins / V
2 plain naan breads
2 tbs tomato puree
1 tsp dried oregano
1-2 balls vegetarian mozzarella, drained and thinly sliced (I use
Extra virgin olive oil to serve
Fresh basil leaves to serve (optional)
Toppings
I used sweet red peppers and black olives but you can use whatever you like

TIP: I use one ball of thinly sliced mozzarella for two pizzas but if you like your pizza extra cheesy, use two balls – I won’t tell.

Method
1. Preheat an oven to 200°C/180°C fan/400F/gas mark 6 and line the bottom oven tray with baking paper – this is to catch any melted cheese/toppings that may fall from your pizza during baking.
2. Spread each naan generously with tomato puree, sprinkle with oregano and top with sliced mozzarella. Top with your desired toppings and season with salt and pepper.
3. Slide carefully onto the middle shelf in the oven and cook for 15-20 mins or until golden brown and the cheese is bubbling. Carefully slide each pizza onto a board, top with fresh basil and serve drizzled with extra virgin olive oil.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V – Vegetarian

Mexican tostada salad

July 18, 2016November 18, 2019 ~ Corrie ~ 1 Comment

Six days to go until my holiday and I’ve managed to gain 2lbs so I officially give up, food simply tastes too damn good to be thin. The people of Greece are just going to have to deal with my slightly soft, plump physique. On the bright side though, now I’ve stopped caring I can look forward to shovelling platefuls of Greek salad and spanakopita into my gob, blissful.
But enough about Greece, let’s talk Mexico and this tremendous salad. It was my friend Rosie’s idea, I wanted to make some sort of salad thing but wasn’t feeling particularly inspired, that was until she suggested making my own tortilla bowl. Now that’s more like it! Armed with her mum’s recipe I hurried home and came up with this little corker. So thanks Annie (Rosie’s mum) your vegetarian cooking has inspired, intrigued and even scared me over the years (the less said about your butter bean soup the better) but you taught me a lot about vegetarian cooking and helped me become the cook I am today. Thanks Annie!

Mexican tostada salad
Serves 2 / Hands on time 40 mins / Total time 40 minutes / V
You’ll need: 6 inch oven-proof bowls X2
2 soft tortillas
Bunch of fresh coriander, roughly chopped
250g cherry tomatoes, halved
1 corn on the cob or 1 can of sweetcorn, drained
1 can black beans, rinsed and drained
½ cucumber, cut into chunks
3 spring onions, sliced
1 avocado, cut into chunks
50g vegetarian cheddar, grated
1 cos lettuce, chopped
½ red chilli, deseeded and diced
Dressing
1 lime
1 tsp honey
1 tsp Tabasco
1 tbsp olive oil

Method
1. Preheat an oven to 200°C/180°C fan/400°F/gas mark 6. To make the tortillas you will need 2 oven-proof bowls. If you don’t have any, simply use a cake tin or a small/medium metal saucepan (without a plastic handle). Spray one side of your tortilla with oil and nest it, oil side down, in your chosen vessel. If your tortilla isn’t holding a nice bowl shape then use balled up bit of foil to prop it up at the sides. If it’s caving in on itself place a large ball of foil in the centre of your tortilla. Spray with oil and bake for 15 minutes. Once cooked put to one side and leave to cool in their tins.
2. Meanwhile, boil the corn on the cob in a large saucepan for 8 mins. Once cooked, drain and leave to rest on a tea towel or plate to cool.
3. Mix all the ingredients for the dressing in a small bowl and put to one side and wash the black beans in a colander. Leave to drain.
4. Once the cobs are a little cooler I like to char mine (although this is optional). Insert a fork firmly into one end of the corn and rotate it slowly over and open flame on the cooker until it is slightly charred. Alternatively you can grill if you don’t have a gas hob. Once the corn is cool enough to handle, stand it upright on a chopping board and slice down the sides with a sharp knife to remove the kernels.
5. Chop the cucumber, tomatoes, avocado, chilli, coriander and spring onions and add them to a large bowl along with the dressing, charred corn and the black beans. Season generously with salt and pepper and give it all a good stir.
6. Line your tortilla bowls with chopped lettuce and fill with your Mexican salad mix. Top with grated cheese and serve.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V – Vegetarian

Warm noodles with gochujang dressing

July 12, 2016November 1, 2019 ~ Corrie ~ Leave a comment

Warm Noodle Salad with Sesame Soy Dressing

Why the hell am I so spotty? As if being fat wasn’t bad enough I’m now fat AND spotty! Oh good, just in time for my holiday. Okay so I might be overreacting a tad, I’m hardly obese but I had hoped this time last week to be looking more Miranda Kerr than Sonia from Eastenders by now (sorry Sonia, I love you). Fun fact, ten years ago I almost ran over Sonia from Eastenders in an M&S carpark in Southgate. I shouted ‘sorry Sonia from Eastenders’ out the car window but she seemed very cross and ignored my heartfelt apology. Not really sure what I was doing in M&S back then, I was more of an ASDA kind of gal due to being upsettingly skint all the time… No change there then.
Anyhoo forget Sonia, she’s in the past, along with the doughnuts, pizza, marshmallows, cheese board, malteezers, chips, cream crackers and pies you ate at that hen do on Saturday… Oh, my spotty face is starting to make a bit more sense.
In light of this disturbing revelation, I suggest we back away from the pies and towards my warm noodle salad. This slippery, delicious delight is super healthy, easy and will have you slurping noodles for tea in no time.

Warm noodles with gochujang dressing
Serves 2 / Hands on time 20 minutes / Total time 20 mins / V Df🌶
½ white onion, sliced
1 tsp sesame oil
2 tsp sesame seeds
2 egg noodle nests
50g kale, roughly 2 handfuls
2 bulbs of pak choi, sliced
Dressing
2 tbs light soy sauce
1 tbs sesame oil
2 tsp gochujang or Sriracha (a type of chilli sauce you can buy in most supermarkets)

Method
1. In a large cooking pot, fry the onion in 1 tsp of sesame oil, on a medium heat, for 10 minutes until soft (if they start looking a bit charred, add a dash of water to help them steam).
2. Meanwhile, boil a kettle for the noodles and make your dressing by mixing the ingredients together in a large bowl (if using gochujang, this can be quite sticky, so use the back of a teaspoon to help soften it against the bowl).
3. Fill a medium sized saucepan with boiling water, add 2 nests of noodles and cook according to packet instructions. Drain in a colander and run them under a stream of cold water to cool them down (this prevents them from cooking further). Once cooled, drain and pour straight into the dressing. Mix well and put to one side.
4. By now your onions should be cooked. Add the pak choi and kale along with a dash of water. Turn up the heat and cook down the greens until soft but still tender. Take off the heat and add the dressed noodles a bit at a time to prevent clumping together.
5. Divide into bowls and serve topped with sesame seeds.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian Df– Dairy free 🌶– Spicy

Asparagus, pea & mint breakfast frittatas

July 4, 2016November 18, 2019 ~ Corrie ~ Leave a comment

Oh dear, it just occurred to me that I’m going on holiday in two weeks and I’m a bit soft around the edges (in other words, I look like a big fat pig). So in a desperate bid to firm up my wobbly bits, I downloaded a 10K running app on my phone. It’s been going well so far but I have noticed more baked goods making their way to my mouth more than usual. Running very slowly for 20 minutes without being sick surely deserves a croissant right?… Right guys?
Okay well it has to stop because it’s clearly not working and I’m going to be in a bikini (shudder) in less than a month, so goodbye buttery baked goods, I love you. Insert crying face here. Speaking of crying faces, here’s a disturbing video of a fully grown man crying like a baby, you’ll love it, it’s horrible (click here).
So, to kick my terrible pastry addiction I’m swapping croissants for mini frittata muffin. You can put whatever vegetables you want in them so they’re very easy to put together. I opted for asparagus, mint, peas and a few other bits I found in my fridge but like I said, you can use any old veg you have lying around. Just remember to make the mixture 50% egg to 50% veg and you won’t go wrong.

Asparagus pea & mint breakfast frittatas
Makes 6 large / Hands on time 20 mins / Total time 45 minutes / V Gf
You’ll need: Large muffin tin
Spray rapeseed oil
2 handfuls frozen peas
2 spring onions, finely chopped
2 tomatoes, cut into 6 slices
125g asparagus, woody ends removed
Handful fresh mint, chopped
Handful fresh parsley, chopped
40g vegetarian Italian hard cheese or Parmesan*, grated
8 medium eggs

TIP: If you don’t own a muffin tin don’t fret, you can use a cupcake tin and make mini frittatas, just bear in mind they may not take as long to cook.

Method
1. Preheat an oven to 200°C/180°fan/400°F/gas mark 6 and spray a large six case muffin tin with oil (I know I used muffin cases in my pictures but I wish I hadn’t, the paper got stuck to the frittatas).
2. In a large bowl whisk the eggs and add a generous pinch of salt and pepper.. Add the finely chopped spring onions, 2 handfuls of frozen peas, fresh mint, fresh parsley and most of the cheese (save a little to sprinkle on top of your frittatas later).
3. Remove the woody ends of the asparagus and discard before picking 6 of the finest looking spears. Trim these to roughly 2 inches and pop one in each of your muffin holes. Roughly chop the rest of the asparagus and add it to the egg mixture.
4. Slice the tomatoes until you have 6 pretty slices and put to one side. Spoon your mixture into your muffin tin evenly and top with a tomato slice, a sprinkle of cheese and a last season of salt and pepper. Bake in an oven for 25 minutes or until springy to the touch and the egg is cooked through.
5. Allow to cool in the tray for 5 minutes before carefully removing by scoring around the edges with a knife and lifting them out. Serve immediately warm or cool fully on a cooling rack. Store in an air-tight container in the fridge and keep for up to 3-4 days. Microwave them on high for 30 seconds if you’re having them for breakfast or enjoy them cold like a mini quiche.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian Gf – Gluten free

Mango mozzarella salad with chilli & lime dressing

June 27, 2016November 18, 2019 ~ Corrie ~ Leave a comment

Well thanks a lot Britain, now I can’t go live in France and become the world’s most famous pastry chef… Not that I was ever gonna do that but now I know I can’t, I’m bitterly disappointed. In all seriousness though, I’m gutted we voted to leave the EU, going against Steven Hawking can never be a good idea.
Anyway, lets not dwell and talk about another upsetting subject, fruit in salad. Personally, I think fruit belongs in cakes, on top of granola or in a nice decorative bowl so get your apples and raisins out of my salad please thank you.
“So why is mango okay?” I hear you ask.
Well, I guess it isn’t but seeing as the world has just ended lets live dangerously.
This recipe was actually inspired by some canapés I created for heat magazine earlier in the year. Basil leaves speared on cocktail sticks and sandwiched between a mini mozzarella ball, a mango chunk and rolled in dried chilli flakes, et voila! Posh pineapple cheese on a stick. They were utterly yum and thus inspired this cheeky recipe. Enjoy!

Mango mozzarella salad with chilli & lime
Serves 2 / hand on time 20 mins / total time 20 mins / V Gf 🌶
Dressing
Juice of 1 lime
1 small garlic clove, crushed
1 tbs extra virgin olive oil
Salad
1 mango, skin removed and flesh chopped
½ small red chilli, deseeded
2 spring onions, finely chopped
2 balls vegetarian mozzarella
1 handful of fresh coriander, chopped
1 gem lettuce
Dried chilli flakes (optional garnish)

Method
1. Mix the dressing ingredients together and put to one side.
2. Chop the mango, spring onions, fresh coriander, chilli and mix them together in a large bowl along with the dressing.
3. Wash and chop your lettuce and add to the other ingredients and mix well. Distribute the salad evenly on two plates.
4. Drain your mozzarella balls, pull them apart and top each salad with one each. Season with salt and pepper and garnish with a few dried chilli flakes.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood

V– Vegetarian Gf– Gluten free. 🌶– Spicy

Baked Mediterranean feta

June 22, 2016January 26, 2020 ~ Corrie ~ 1 Comment

How did I end up on the last train home stuffing a cheese and onion pasty in my mouth? Oh… I appear to have missed my mouth altogether, found most of it my cleavage. Classy… Anyhoo, it was my 32nd birthday so if there was ever a time to get drunk and eat pasties this was it. But what has any of this got to do with baked feta I hear you ask? Absolutely nothing, just wanted to tell you it was my birthday. Let’s move on.
So baked feta, I’ve never made or eaten this before but apparently it’s a ‘thing’ in Greece and I have Greece on the brain. I’m just about to finish ‘My Map Of You‘ a book written by my very own housemate Isabelle Broom. I mean, I knew people wrote books, they must do but I’ve never met anyone who’s actually written one I can buy in a shop. I tried writing a book once, it was about a boy who worked in a revolting old pet shop. Pretty sure it would have been a best seller, if only I had written more than four pages. Oh well, que sera, sera’.
Anyway back to Isabelle, who successfully managed to transport me to Greece and back in a mere few pages (what a lovely cheap holiday for those of us that can’t afford to go away.) Move over Jojo Moyes, there’s a new romance novelist in town. Bravo Isabelle, I loved your book and I can’t wait to read all the other books you have locked away in your noggin. Oh and can I borrow a fiver please?
Right sorry, I keep getting sidetracked. This baked feta recipe is easy and insanely delicious. It’s a bit like eating a deconstructed pizza, you bake the topping and then scoop it up with the pitta. Do it, do it, do it!

Baked Mediterranean feta
Serves 2 / hands on time 10 mins / total time 30 mins / V Gf
You will need: Foil and a baking tray
200g vegetarian feta
1 red pepper, de-seeded and sliced
½ red onion, sliced
8 cherry tomatoes, halved
1 tsp dried oregano
2 handful black olives, halved
1 regular tomato, roughly chopped
Extra virgin olive oil, to serve
Pita bread to serve (optional)

Method
1. Preheat an oven to 200°C/180°C fan/400F/gas mark 6
2. Slice the peppers along with the onions and chop the cherry tomatoes and olives in half. Roughly chop the regular tomato and season everything well with salt and pepper.
3. Smooth out 2 large pieces of foil and lay a bed of sliced peppers in the middle of each. Slice the feta in half and pop each slice on top of the peppers. Arrange the regular chopped tomato around the sides of each and top the feta with the onions and cherry tomatoes (it doesn’t mater if a few fall off, just leave them at the side).
4. Scatter over the olives and sprinkle with dried oregano. Season with salt and pepper before fold up the sides of each parcel and scrunching the top until sealed. Place both on a baking tray.
5. Bake in the oven for 20 mins. Once cooked, carefully remove from the oven and open the parcels up just enough to drain away any excess liquid before sliding onto plates. Serve with warm pita (optional) and a good drizzle of extra virgin olive oil.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V – Vegetarian. Gf – Gluten free – if you forgo the pita bread.

Me with my talented author housemate Isabelle. BUY HER BOOK!

Ramen eggs

June 13, 2016January 20, 2020 ~ Corrie ~ Leave a comment

I recently watched a documentary called ‘Miso Hungry‘ which made me a bit obsessed with Japanese food. Fat comedian, Craig Anderson, swaps his junk food-laden diet, for nothing but traditional Japanese cooking for 12 weeks, in a bid to shed a few pounds. It’s no secret that the Japanese live the longest healthiest lives in the developed world, but is it as easy as swapping a burger for a bowl of natto? Of course it’s not – that’s why it’s so funny.

Anyway, not only is Japanese food slimming and healthy, it’s lovely and cold. I don’t know if you’ve noticed, but it’s been like a hundred degrees in London this week, which has turned my little Camden flat into a fully functioning oven. So when you live in an oven, turning the actual oven on is frankly suicide, especially when you look and feel like a fat manatee. I really should lay off the crumpets.
Anyway, ramen eggs are delicious, nutritious and definitely worth trying. They’re easy to make and are a great addition to any lunch box. I personally like to eat mine drunk after a night out.

Ramen eggs
Makes 4 / Hands on time 15 mins / Total time 15 mins + cooling and marinating V Df
You’ll need: Ice and a sandwich bag
4 eggs (fresh eggs are harder to peel once boiled, so I recommend using eggs that are a little older and need using up)
10 tbs of water
6 tbs of light soy sauce
4 tbs of mirin

TIP: Keep refrigerated on the liquid and consume within 1 week.

Method
1. Bring a small saucepan of water to the boil and turn down to a simmer. Carefully immerse your eggs in the water and cook for 8 minutes. Whilst boiling, prepare a bowl of iced water.
2. Once boiled, remove the eggs carefully and place in the iced water and cool for a minimum of 30 mins (the longer you leave them, the easier they are to peel).
3. Meanwhile, put a small sandwich bag in a small bowl and fill the bag with the water, soy sauce and mirin. Put to one side.
4. Once the eggs have fully cooled, carefully peel them and pop them straight into the bag with the marinade. Make sure the eggs are well immersed in the liquid before twisting the bag and tying either in a knot or with an elastic band. Place the bag back in the bowl and leave in the fridge, preferably for 12 hours. Cut them in half and enjoy cold.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V – Vegetarian. Df – Dairy free

Apricot & passion fruit cake

June 6, 2016January 21, 2020 ~ Corrie ~ 3 Comments

It was my Dad’s birthday last week, so thought I’d bake him a cake. I hardly ever baked for him when he was alive, probably because I was off doing twenty-something things – like drinking white wine spritzers and flying kites.
Although looking back, I don’t think I even started baking until after he died. I remember becoming quite obsessed with it actually. I even sent myself on a rather serious pudding and baking course in Dorest and applied for the second series of The Great British Bake Off (your loss Mary Berry). Baking was, and still is a nice distraction on days like his birthday. Six years on, I decided to make him a tropical twist on a classic Victoria sponge. So happy birthday dad, this one’s for you.

Apricot & passion fruit cake
Serve 8-10 / Hands on time 40 mins / Total time 1 hr + cooling and icing / V ❄
You’ll need: Electric hand whisk and a 20cm cake tin
200g butter, at room temperature
200g self-raising flour
200g golden caster sugar
1 tsp vanilla extract
Dash of milk
4 large eggs
Filling
3 passion fruit
250g mascarpone
1 tsp vanilla extract
300ml double cream, whipped
3 heaped tbs of icing sugar
2 tbs apricot jam

Method
1. Preheat an oven to 200°C/180°C fan/400F/gas mark 6. Line the bottom of a round baking tin with baking paper and grease the sides with butter.
2. Cream the butter, sugar and vanilla extract in an electric mixer on a medium speed, until light and fluffy (you can do this by hand if you like, I’m just lazy.) Up the speed and add one of the eggs and a tablespoon of flour – this stops the mixture from curdling. Once combined add the second egg with another tablespoon of flour and so on.
3. Add a dash of milk and continue to add the flour bit by bit until you have a thick silky batter. Spoon into a cake tin and bake for 20 minutes. Remove from the oven, cover with foil and continue to bake for a further 10 minutes (this prevents the cake getting too brown on top). Once the cake is springy to the touch and a skewer comes out clean the cake is done. If it doesn’t, continue to bake for a few more minutes.
4. Leave the cake to cool in the tin for 10 minutes before turning out onto a cooling rack. Once cool, you can either ice the cake immediately or wrap it well in cling film and ice it later.
5. Slice the cake in half lengthways so you have two cakes, you’re essentially making a Victoria Sandwich – don’t over think it, just take a big knife and do your best, doesn’t matter if it’s a bit wonky.
6. Make the filling by pouring the double cream and vanilla extract into a large bowl and whisking it until it thickens – be careful not to over-whip the cream.
7. Cut the passion fruits in half and spoon out the seeds of 2 straight into the cream – save the other passion fruit for later. Add the mascarpone and 3 heaped tablespoons of icing sugar until you have a think glossy filling. Spread the bottom layer of your cake with half of your cream filling and the other with apricot jam, as it it were a giant scone. Scoop the last passion fruit out onto the cream and sandwich both cakes together.
8. Finally, top the cake with the rest of the cream and serve.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V – Vegetarian
❄ – The sponges is suitable for freezing. Wrap in several layers of clingfilm and freeze for up to 3 months. Defrost fully before icing.

Jamie’s halloumi & chickpea stew

May 30, 2016March 3, 2020 ~ Corrie ~ 5 Comments

“I’ve cut my hand Corrie!” Jamie screamed down the phone.
“Oh no! On what?”
“I slipped and fell on some glass”
“Oh my god! Are you okay?”
“Yeah… But I don’t think I’ll be able to do any washing up for a while…”
“Well it better be a bloody big cut!”
And it was. In fact it was super gross, poor Jamie. I actually didn’t mind doing the washing up for a while but I did miss his cooking, so I thought it would be nice to make one of his recipes, boy was I wrong! Not because his recipes aren’t delicious, but because my mad boyfriend is the worst backseat chef ever.
“Oh, you chop onions like that? Interesting”… “Don’t crush the garlic chop it!”… “Why are you using the big ring on the cooker, use that one”… “Oh just let me stir it, you’re doing it wrong”… “How many tablespoons of yogurt did you put in?… Corrie?… Corrie?… Corrie…”
“I PUT TWO FUCKING TABLESPOONS OF YOGURT IN JAMIE! TWO! NOT ONE, TWO! ALRIGHT?!” I scream.
“… You were only supposed to put in one… I’ll leave you to it.”

Halloumi & chickpea stew
Serves 2 / Hands on time 35 mins / Total time 35 mins / V Gf
1 tsp olive oil
225g vegetarian halloumi, cut into chunks
1 red onion, finely chopped
20 cherry tomatoes, halved
3 garlic cloves, peeled and finely chopped
1 red pepper, sliced
1 knob ginger, grated
2 tsp ground cumin
1 tsp smoked paprika
½ tsp chilli flakes
1 tbs tomato puree
250g passata
1 tsp brown sugar
1 can of chickpeas
4 handfuls of spinach
2 tbs of greek yogurt + extra for garnish
Large handful parsley, chopped
Bread to serve (optional)

Method
1. In a large pot over a medium heat, cook the onion, cherry tomatoes and roughly a quarter of the halloumi chunks in the oil for 15 mins, stirring occasionally – adding a dash of water if needed.
2. Mix in the chopped garlic, red pepper, fresh ginger, cumin, smoked paprika, chilli flakes and a dash of water to loosen the spices a bit. Cook for a further 5 mins.
3. Add the tomato puree, passata, sugar, chickpeas and the rest of the halloumi chunks. Give it a good stir and gently simmer for 10 minutes, stirring occasionally.
4. Mix in 2 handfuls of spinach. Once wilted, add the other 2 handfuls and stir in the yogurt. Finally, sprinkle over the chopped parsley and season with black pepper (halloumi is very salty so you don’t need to add extra salt). Serve immediately topped with yogurt and bread for dipping.

Jamie not trusting me to cook his recipe properly

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

Avocado Caesar salad

May 23, 2016June 2, 2021 ~ Corrie ~ 2 Comments

I was so hungover this morning that all I could think about was the lovely bottle of S.Pellegrino in my laptop bag, the laptop bag I’d just left in KINGS CROSS STATION’S BLOODY TOILETS!!! Horror. I dropped my overpriced Upper Crust cheese and tomato baguette on the floor and ran back to get it. After scrabbling for another 30p, I barged through the turnstiles and practically rugby tackle the rather heavy set toilet attendant holding my bag.
“… And this is definitely your bag?”
“Of course it’s my bloody bag, how the hell would I know what cubical it was in, if I hadn’t been the one who put it there?!… Oh for god sake LET GO YOU MAD WOMAN, I’M GOING TO MISS MY TRAIN!”…
At this she abruptly let go, causing me to stumble and swear rather loudly in front of a small child. I brushed myself off, apologised to the toilet attendant, the child, the child’s mother and a few other onlookers, before scuttling off towards platform two feeling sweaty and sick.
Right, so after all that hoohah, lets talk caesar salad. I love the stuff, on the days I can’t be arsed to cook, I often buy a bag of the Be Good To Yourself Caesar salad from Sainsbury’s but I do resent paying £2.50 for what is essentially, a bag of lettuce. So I thought I’d make my own but with the addition of a few boiled eggs and an avocado to make it a bit more of a meal. I tried to be all ‘posho’ and use quails eggs for this recipe but they don’t sell them in Sainsbury’s so that’ll teach me for trying to be fancy. Fiddly little buggers to peel in any case.
Anyhow where was I? Oh yeah, so this is such an easy recipe, made easier if you buy shop bought croutons. I made my own on this occasion but wouldn’t be surprised if I bought shop bought ones next time – depends how tired I am. Making your own caesar dressing on the other hand is easy and well worth doing. You’ll never look back I promise. Enjoy!

Avocado Caesar salad
Serves 2 / Hands on time 30 mins / Total time 30 mins / V
4 eggs, hard boiled and peeled
1 ripe avocado, peeled and sliced
2 bulbs lettuce, I used a mix of sweet gem and red mini cos
Dressing
2 tsp capers, drained and chopped
Juice of ½ a lemon
75g Greek yogurt
2 tsp vegetarian Worcestershire sauce
½ tsp Dijon or wholegrain mustard
½ tsp runny honey
½ tsp garlic oil or 1 garlic clove, peeled and crushed
Croutons
1 tsp garlic oil or 1 garlic clove, crushed
1 tbs extra virgin olive oil
2 slices of bread (sourdough works well but any will do)
To serve
20g Italian hard cheese or Parmesan* shavings to serve (optional)
½ lemon zested and sprinkled to serve (optional)

Method
1. Preheat your oven to 200°C/180°C fan/400F/gas mark 6.
2. In a small saucepan of boiling water, simmer the eggs for 8-10 mins. Meanwhile, prepare a bowl of ice water and transfer the boiled eggs into it. Put to one side.
3. Cut the bread into squares and place in a large bowl with the extra virgin olive oil and a crushed garlic clove or garlic oil. Give it a good mix and season with salt and pepper. Turn out onto a baking tray lined with baking paper and bake for 5-7 mins or until toasted.
4. Make the dressing by combining all the ingredients together in a bowl and slice the avocado. Peel the eggs and cut into quarters.
5. Assemble the salad by cutting the bottoms off two cos lettuces and discard. Arrange the leaves in a large bowl with the avocado and pour over the dressing. 6. Mix well, making sure the leaves are fully coated. Finally, divide into bowls and top with sliced boiled eggs, croutons and serve with parmesan shavings and a sprinkling of lemon zest.

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V – Vegetarian
*Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.