insideKENT Magazine Issue 88 - July 2019 | Page 160

OUTDOORLIVING
THE PERFECT PICNIC CONT.
Grilled Halloumi with Olive Pesto, Flat Bread, Rocket and Tomato Salad (4)
Ingredients: Method:
• 225g Halloumi, sliced
• 1 tbsp olive oil
• 4 flat breads, lightly warmed
• 1/2 jar Sacla’ Olive Pesto
• 200g rocket
• 1 red onion, finely sliced
• Handful of cherry tomatoes, halved 1. Heat a griddle pan over high heat. Toss the halloumi in olive oil then add to the pan.
2. Cook for 1-2-minutes or until the underside is beginning to char. Turn and cook the other side.
3. Spread the olive pesto over one side of each flat bread then top with rocket, red onion, tomatoes before adding the
halloumi. Fold and serve.
Turkey and Coleslaw Ciabatta (1)
Ingredients:
• 1 small ciabatta loaf
• 1 medium sized turkey breast, sliced
• Mixed baby leaf salad
• Coleslaw
• 4 tbsp Jack Daniel’s ® Smokey Sweet
Barbecue Glaze
Method:
1. Stir fry the sliced turkey breast until
lightly golden and then stir in a generous
amount of Jack Daniel’s ® Smokey Sweet
Glaze until all the turkey is coated.
2. Cut the ciabatta loaf in half and heat
in the oven at 200°C for 5 minutes.
3. Spread a layer of coleslaw on the
bottom half of the ciabatta.
4. Add the glazed turkey and top with
the mixed baby leaf salad.
5. Serve immediately with a pot of Jack
Daniel’s ® Smokey Sweet Barbecue Glaze
to dip.
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