Bring the zing with zesty recipes for Tomato & Rosemary Tart, Virgin Mojito Watermelon or Haloumi & Mint Salad

Hosting over the holiday season can be an overwhelming task, but what if, with a few staple recipes, it can be made simple?

‘Sultan of Spices’ Ian Hemphill showed us how to impress your guests with quick, easy, and mouthwatering summer dishes that simmer the stress during the holiday season.

Tomato and Rosemary Tart

Makes: 6 servings

Ingredients

• Baking sheet, lined with parchment paper
• 1 sheet puff pastry
• 105g Gruyere cheese, grated
• 3 large ripe red tomatoes, sliced
• 2 tbsp finely chopped fresh rosemary
• 2tbs black olive tapenade (optional)

Method

1. Preheat oven to 180 degrees.
2. Transfer puff pastry sheet to the prepared baking sheet. Cut a 1cm strip from each pastry sheet edge. Optional: Spread 2 tablespoons of black olive tapenade on the pastry base
3. Create a raised border by placing each strip on an edge of the larger a raised border by placing each strip on an edge of the larger pastry sheet, trimming an excess pastry as needed.
4. Sprinkle half the cheese and half the rosemary on the base of the tart, then arrange the tomatoes on top.
5. Sprinkle remaining cheese and remaining rosemary on top of the tomatoes.
6. Bake in preheated oven for 20 minutes or until pastry is golden and crisp. Cut into squares and serve.

Tips

The assembled tart can be covered and refrigerated for up to two hours before baking.

Use a variety of coloured heirloom tomatoes, if available.

Virgin Mojito

Ingredients

• 3 large juicy limes, cut into wedges
• 1 cup packed fresh mint leaves
• ½ cups granulated sugar
• 3 cups ice cubes
• 6 cups soda or sparkling water
• Extra mint springs and lime slices, for garnish

Method

1. In a large bowl, combine lime, mint, and sugar
2. Use a muddler or a wooden spoon to gently but thoroughly crush the ingredients, releasing the lime juice and mint oils and dissolving the sugar.
3. Evenly distribute the lime mixture among six tall glasses. Divide ice among glasses and top with soda water.
4. Serve each with extra mint and lime and a straw, if desired.

Watermelon, Haloumi and Mint Salad

Ingredients

• 400g ripe watermelon, seeds removed, cut into 3-inch triangles
• 1 tbsp white balsamic vinegar
• 250g haloumi cheese, cut into quarter inch slices, then quartered
• 4 sprigs fresh mint, stemmed and leaves torn or roughly chopped

Method

1. Arrange watermelon on a serving plate and drizzle with vinegar
2. Heat a nonstick skillet over medium-high heat. Add halloumi and cook until golden and soft, about 2 to 3 minutes per side.
3. Immediately place hot haloumi on top of watermelon and sprinkle with mint.

Tip: The shapes just serve as guidance for what looks nice; as long as the pieces are not too dissimilar in size, you can’t go wrong.

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