The Hangry Chef

So we went on a little vacay to Byron Bay a few weeks ago. We ate loads of yummy food while we were away but it seemed the 'dish of the trip' was tempura haloumi. We had a delicious version of this cheesy deep fried goodness at Kinoko in Byron Bay (a Japanese restaurant that I highly recommend!) And again at Chihuahua- a tacqueria just down the arcade from Kinoko- a Mexican spin that had us salivating. So I resolved to make the dish when we got home and this is the golden, deep fried gloriousness that I came up with... You will need... 250gr block of haloumi cheese, rinsed and sliced into 1cm thick pieces 1 cup plain flour, sieved 1/4 tsp bicarbonate soda 1 cup soda water, chilled 3-4 ice cubes 1 egg, white only Salt Peanut/canola oil for frying Method: 1. Pour the soda water into a large bowl, add the ice cubes. 2. Add the egg white and whisk lightly to combine (you will get a fluffy white foam on the top)- only mix briefly. 3. Sift the flour and bicarbon

You will need... 2 large chicken breasts, butterflied and flattened to an even thickness salt & pepper olive oil For the Quinoa.. 1 cup uncooked white quinoa 1 tin chickpeas, drained and rinsed 1/2 brown onion, finely diced 2 cloves garlic, peeled and crushed 1 large red chilli, deseeded and finely diced 1 large lemon, zest and juice. 1/2 tsp each of dried basil, thyme and oregano handful fresh baby spinach For the Roast Pumpkin.. 1/2 large butternut pumpkin, peeled, deseeded and diced into 1.5cm cubes 2 garlic cloves, left with skin on and flattened 1/2 tsp paprika 1/2 tsp dried rosemary or thyme For the Dressing... 1 lemon, juiced 2 sprigs fresh basil, finely diced (or use the stuff in the tube-pre chopped-about 1 Tbs worth) 1/4 cup olive oil salt & pepper Method... Preheat oven to 200 degrees celsius fan-forced. Roast the pumpkin in a shallow baking tray with paprika, herbs, whole garlic cloves, salt and pepper and a generous drizzle of oliv