Sweet Potato and Halloumi Bake
March 3, 2018
Warm Chocolate Budino
May 8, 2018
1. For the dressing, place all the ingredients in a small bowl, season and whisk to combine. Cover and set aside.
2. Heat 1cm oil in a non-stick frypan over medium heat. Fry the zucchini, in batches, for 2-3 minutes each side until golden brown and tender, adding more oil as you go, if necessary.
3. Arrange the zucchini on a plate, season with sea salt and freshly ground black pepper and pour over the dressing. Garnish with the pomegranate seeds and roughly chopped mint, and serve.
