[KhedrMohamed]

1 Butter-Fried Aubergine & Halloumi Platter:

Ingredients:
● 10 oz halloumi (sliced).
● 1 aubergine (halved lengthwise and chopped).
● 3 oz butter.
● 10 olives (pitted and halved).
● 1 tsp paprika.

Instructions:
● Heat half of the butter in a large frying pan. Place the cheese in one half and aubergine in the other.
● Season with paprika and fry 7-8 minutes, turning halloumi after 4 minutes to ensure golden brown on both sides.
● For the last minute, sprinkle in olives and serve.

2 Hot & Wholesome Bacon & Cabbage Salad:

Ingredients:

● 8 oz brussel sprouts (washed and thinly sliced).
● 6 bacon slices.
● 2 cups red cabbage (thinly sliced).
● ¼ cup walnuts (chopped).
● 2 garlic cloves (crushed).
● 2 tbsp olive oil.
● 1 tsp mustard (grainy).

Instructions:
● In a large frying pan, fry the bacon until crispy and chop into bite sized pieces; remove from pan.
● Using the same pan, fry garlic for 1 minute and add cabbage and brussels.
● Fry 2-3 minutes until slightly tender. Turn off heat.
● In a bowl, mix together olive oil and mustard; pour mixture into the pan and stir well.
● Add in bacon and walnuts; stir until well combined. Serve warm.

3 Tangy Tuna Tastebud Tantaliser:

Ingredients:
● 4 oz tuna (in olive oil, drained).
● 4 eggs.
● 2 oz Iceberg lettuce (chopped).
● 2 oz cherry tomatoes.
● ½ cup celery (chopped).
● ½ cup mayonnaise.
● ½ red onion (diced).
● ½ lemon (juiced and zest).
● 2 tbsp olive oil.
● 2 tbsp capers.
● 1 tbsp Dijon mustard.
● 2 tsp white wine vinegar.
● Salt and pepper.

Instructions:
● In a large bowl, mix together tuna, celery. Mayonnaise, onion, lemon juice and zest, olive oil, capers and mustard.
● In a large saucepan, bring water to boil; add a tsp salt and white wine vinegar. Crack in the eggs and allow to simmer for 3-4 minutes.
● Place lettuce and tomatoes on a serving plate, place eggs on top and tuna mix to side.