Kale, sweet potato & tahini bowl 

Kale, sweet potato & tahini bowl 
Kale, sweet potato & tahini bowl 
Kale, sweet potato & tahini bowl

Some might say that starting the New Year with a large Burger King meal and a side of chilli cheese bites was a little ill-advised, but I disagree. Start as you mean to go on – and, to be fair, I was dangerously hungover at the Newport Pagnall services off the M1.
It’s a very cruel place – you have to walk over the motorway to get to the Burger King – but desperate times call for desperate measures, and Jamie and I were in no state to settle for a Waitrose sandwich. So, over the bridge we went on that New Year’s day, and dined on cold burgers on plastic trays surrounded by screaming children. It was magical.
Come to think of it, I’ve never been all that keen on New Year’s Eve. Much like Burger King, it always promises so much but ultimately leaves you unsatisfied and with a bit of a dodgy tummy.
Anyway, new year, new you, right? So, in an attempt to redeem myself, I’ve made deliciously nutritious raw kale, sweet potato and tahini bowls. Happy 2019 – let the games begin!

Kale, sweet potato & tahini bowl
Serves 2/ Hands on time 45 mins / Total time 45 mins / V
Rapeseed oil spray
1 large sweet potato, cut into wedges
100g bulgur wheat
250ml cold water
½ vegetable stock pot, I use Knorr
2 large handfuls of kale, chopped
½ lemon
½ can chickpeas, rinsed and drained
1 tsp extra virgin olive oil
125g halloumi, thickly sliced (optional)
1 tbs tahini paste
1 tsp extra virgin olive oil
½ lemon
½ tsp sea salt flakes
1 garlic cloves, crushed
1 tbs boiling water

1. Preheat an oven to 200°C/180°C fan/400F/gas mark 6. Slice the sweet potato into wedges and place in a non-stick oven tray. Spray with rapeseed oil and sprinkle generously with salt and black pepper. Give the potatoes a good mix to make sure the wedges are evenly coated. Roast in the oven for 20 mins.
2. Meanwhile, measure out the bulgur wheat and pour into a small saucepan along with 250ml of cold water and half a stock pot. Place over a medium to high heat until boiling before turning down and simmering for 8 minutes. Once the water has absorbed, remove from the heat, give it a quick stir and cover with a lid. Put to one side.
3. To make the dressing, whisk all of the ingredients together in a small bowl until you have a smooth and silky dressing before passing it through a sieve to get rid of the raw garlic pulp (sieving the dressing is optional). Rinse and drain the chickpeas and put both to one side.
4. After 20 minutes, remove the wedges from the over, give them a good shake before returning to the oven for a further 15 minutes.
5. In a large bowl, add 2 large handfuls of kale along with a good pinch of salt, the juice of half a lemon and 1 tsp of extra virgin olive oil. Using your hands, give the kale a toss and a good massage for about a minute to help break down the tough fibres. Add the chickpeas and mix in half of the tahini dressing.
6. Place the halloumi slices in a non-stick frying pan with a bit of oil over a high heat and sizzle on both sides for a couple of minutes until golden brown.
7. Finally, divide the bulgur wheat into bowls and top with the kale, chickpeas, roasted sweet potato, halloumi and a good drizzle of the remaining dressing.

Kale and tahini salad bowl
Kale and tahini salad bowl

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

Jamie’s halloumi & chickpea stew

Halloumi & Chickpea Stew
Halloumi & Chickpea Stew

“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…”
“… 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)

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.

Halloumi & Chickpea Stew
Halloumi & Chickpea Stew
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.


Halloumi & tapenade open sandwich

Halloumi, Tapenade & Cucumber Sandwich
Halloumi, Tapenade & Cucumber Sandwich

My friend Anne-Marie asked me recently “What’s a cheap and delicious vegetarian sandwich filling? I need one for a private event.”
I replied “Err, halloumi, tapenade, dill and cucumber with sweet red pepper?”
I’ve never actually made this sandwich before but it sounded so delicious I thought I’d give it a go. Just wish I’d made it in a kitchen that wasn’t infested with mice, yes my friends, Vince is back.
For those of you who don’t know Vince, he was a small mouse that terrorised me for several months last year. But it can’t be Vince. I’m pretty sure Vince is deceased, so who’s this guy? Must be his bigger, fatter brother, let’s call him ‘the mouse formally known as Vince… So Prince?
Prince shot out of the fruit bowl and hurled himself off the worktop after I disturbed a bag of bagels. I’d had a few wines so overreacted slightly by picking up a frying pan, flailing it around and squealing like a mad tapir. Put me right off my halloumi. Not enough to stop me eating it though obviously, would take more than a bit of mouse piss to put me off my halloumi sandwich.

Halloumi and tapenade open sandwich
Makes 1 / Hands on time 5-10 mins / Total time 10 mins /
You’ll need: Small frying non-stick frying pan
1 slice of thick bread
2 tsp olive tapenade, spread on one slice
4-6 slices of fried halloumi
1 roasted jarred red pepper
Cucumber slices
Red onion, finely sliced
Dill, chopped
Extra virgin olive oil to serve

1. Fry the halloumi slices dry in a non-stick frying pan until golden on all sides. Spread the bread with olive tapenade and assemble your sandwich with your chosen toppings. Serve drizzled with extra virgin olive oil.

Halloumi, Tapenade & Cucumber Sandwich
Halloumi, Tapenade & Cucumber Sandwich

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


Halloumi salad with honey & mustard dressing


Oh you’re vegetarian? That must mean you love halloumi… Well actually yes, yes it does but that being said, I’m not a huge fan of eating it off a stick or sandwiched between a couple of burnt bits of courgette. Surely we can do better than that? Actually, while we’re on the subject, I just want to say that I think grilled vegetables are horrible! There I said it. So you can take your tasteless vegetable stacks and your boring vegetable skewers and throw them to the monkeys of London Zoo.
Anyway, my favourite way to eat halloumi is straight from a hot pan into a cold salad, the salad helps cut through the saltiness of the cheese making it dangerously moreish. I’ve been known to shamelessly eat an entire packet in one day. It always starts off in a salad but later I’ll fry it and put it on toast. Then I will fry even more of it, forget the toast altogether and just eat it by itself, alone, in a dark room like some sort of giant mouse woman.
Oh and I hate monkeys, so not sure why I mentioned them earlier, they don’t deserve any air time… Look, I just don’t like their little human hands okay? Let’s move on…

Halloumi salad with honey & mustard dressing
Serves 2 / Hands on time 10 mins / Total time 10 min / 
You’ll need:
Non-stick frying pan
1 avocado, peeled and sliced
2 medium tomatoes, cut into eighths
¼ red onion, peeled and finely sliced
½ red pepper, de-seeded and diced
Chunk of cucumber, peeled into ribbons
½ bag of mixed leaves
Handful of black olives in brine, roughly chopped
100-150g halloumi, thickly sliced
½ tbs of extra virgin olive oil
1 tbs of balsamic vinegar
½ tsp of dijon mustard or wholegrain mustard
½ tsp runny honey
Pita bread and humous to serve (optional)
Extra virgin olive oil to serve (optional)

1. Chop the vegetables and place in a large bowl. Season well with salt and pepper and mix in the salad leaves. Put to one side.
2. To make the dressing, mix all the ingredients in a bowl until combined and pour directly over the salad. Give it a good toss.
3. Finally, fry the halloumi slices in a large non-stick pan until golden on both sides. Divide the salad into bowls, top with the halloumi slices and serve with humous, pita bread and a drizzle of extra virgin olive oil.


f 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