Membrillo-glazed halloumi skewers
Glaze halloumi with membrillo (quince jelly) then grill on the barbecue to make these moreish veggie skewers. They're perfect for a summertime feast
Parsley & caper salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 8 as a side
Skip to ingredients
- small bunch flat-leaf parsley
- 1 lemonjuiced
- 3 tbsp capersdrained and finely chopped
- ½ shallotfinely chopped
- 6 tbsp olive oil
- 200g cherry tomatoeshalved
- 4 Little Gem lettucesleaves separated
Nutrition: Per serving
- kcal99low
- fat9g
- saturates1g
- carbs3g
- sugars2g
- fibre2g
- protein2g
- salt0.3g
Method
step 1
Finely chop the parsley stalks and roughly chop the leaves. Put the stalks into a large bowl and stir in the lemon juice, chopped capers and shallot. Whisk in the olive oil, season, then toss through the tomatoes along with the chopped parsley leaves and lettuce. Serve immediately.
