AVO HALLOUMI RITZ SALAD
By Rediscover Dairy @ rediscoverdairy
Serves: 4
INGREDIENTS
• butter, for frying
• 300g prawns, peeled & pre-cooked
• 300g halloumi( about 1 block)
• 4 limes
• 3 ripe avocados
• micro herbs
• paprika
For the sauce:
• 2 tablespoons tomato sauce
• 2 tablespoons sour cream
• 2 tablespoons mayonnaise
• 1 tablespoon chives, finely chopped
• squeeze of lime
METHOD
1. Heat some butter in a pan. Once hot, add the seasoned prawns and cook for a few minutes until browned. Squeeze the juice of 1 lime over them and remove from the heat. Set aside to cool.
2. Thinly slice the halloumi. In a clean pan, add butter, then fry the slices on both sides until golden brown. Set aside.
3. In a bowl, mix the tomato sauce, sour cream, mayonnaise, chives, and a squeeze of lime. Stir well and set aside.
4. Halve the avocados, remove the stones and skins, then thinly slice to create tidy fans.
5. On a serving board, fan out the avocado slices to create a base pattern. Arrange the prawns and halloumi slices around them.
6. Dollop the sauce among the prawns and halloumi,
ESSENTIAL RECIPES- SEAFOOD
adding as much as you like. Garnish with micro herbs, a sprinkle of paprika, and lime wedges.
7. To eat: layer a slice of halloumi with avocado and prawn, and enjoy in one bite.
SALMON FISH CAKES
By Sarah Graham @ sarahgrahamfood
This is an extract from Simple Suppers: A Year of Easy and Delicious Family Dinners by Sarah Graham, published by Penguin Random House South Africa, retailing at R420.
Makes: 8
INGREDIENTS
• 3 cups mashed potatoes( leftover or freshly made from about 4 potatoes)
• 250g hot-smoked salmon, flaked
• 1 teaspoon lemon zest, grated
• 1 tablespoon parsley or dill, chopped
• salt, to taste
• freshly ground black pepper, to taste
• ¼ cup cake wheat flour or breadcrumbs, optional
• vegetable oil, for frying
For serving:
• simple salad
• good quality mayonnaise
METHOD
1. Assemble the fish cakes by adding the mash to a mixing bowl along with the flaked fish, lemon zest, and herbs, mixing well until combined.
2. Check the seasoning and shape into palm-sized fish cakes.( Add a little flour or breadcrumbs if the mixture is too wet.)
3. Shallow-fry the fish cakes in a bit of oil until golden on both sides, or transfer to a lightly greased baking tray and bake at 200 ° C until golden.
4. Serve alongside a salad and mayonnaise.
NOTES: For variation, you can also make a simple horseradish cream to serve instead of mayonnaise: Mix ½ cup crème fraîche or smooth fat-free cottage cheese with 2 tablespoons creamed horseradish, add a dash of lemon juice if needed, and season to taste.
These are also delicious when served with potato wedges and steamed asparagus or green beans.
Cook Once, Eat Twice: If you have leftover fish cakes, freeze them on a baking tray until solid, then transfer to an airtight bag or container and store in the freezer for up to 3 months.
Sarah Graham’ s Cookbook Giveaway!
Scan the QR code to enter. Winner will be announced On 1 st March 2026.
46 | Summer 2025 / 26 • essentialflavours. co. za