Baba Ganoush, grilled asian cabbage, garden salad & grilled halloumi salad

Baba Banoush

1. Make small holes in the aubergine and grill it directly over a gas flame.Turn at regular intervals and cook until the aubergine is soft all the way through. Allow to cool and remove the burned skin.
2. Mix the aubergine with olive oil, lemon juice, tahini and garlic. Season with salt. Top with olive oil and finely chopped parsley.
   A delicious dip for grilled dishes.

Grilled cabbage

1. Divide the cabbage into eight equal pieces. Leave the root intact so the cabbage doesn't fall apart.
2. Brush with oil and grill on high heat, for 5 mins on each side.
3. Mix all the ingredients for the dressing in a food processor.
4. Top the grilled cabbage with the dressing and serve.

Grilled halloumi salad

1. Put the halloumi cheeses on the grill and BBQ on all sides over medium heat until they feel soft when gently poking them.
2. Grill the avocado pieces and spring onions until nicely colored.
3. Arrange the tomatoes, avocados and spring onions on a plate or bowl. Sprinkle with chopped parsley.
4. Mix the Santa Maria rub Herbs with olive oil and vinegar.
5. Cut each piece of halloumi into 6 pieces and spoon over the vinaigrette.
6. Spoon out the crème fraiche over the salad..

Geen garden salad

1. Whisk together the mustard, lemon juice and cold water.
2. While whisking carefully add the oil. Season with salt and black pepper.
3. In a bowl, gently toss the salad with the vinaigrette.
4. Present the salad on a large plate or in a bowl sprinkled with sunflower seeds and cress.