Beverly Food Zone

Ingredients
1 x 200 g thick yellowfin tuna steak, sustainably sourced
3 tablespoons sesame seeds
olive oil
sesame oil
2 cloves of garlic
2cm piece of fresh ginger
1 tablespoon low-salt soy sauce
½ lemon
3 sprigs of fresh coriander
1 spring onion
1 fresh red chilli

Method
Slice off and discard the veiny stub of meat from the tuna, then slice into rough 3cm chunks. Place the sesame seeds onto a tray, then add the tuna chunks, turning them over in the seeds so they’re nicely coated.
Heat a good drizzle of olive and sesame oil in a medium frying pan over a medium heat. Peel and thinly slice the garlic, then add most of it to the pan. Fry for 1 to 2 minutes, or until golden and crisp, then use a slotted spoon to transfer to a plate (don’t drain away the oil!).
Return the pan to the heat and allow to heat up again, then add the sesame-coated tuna to the garlicky oil. Sear on one side for 10 to 20 seconds. Using tongs, turn the tuna over and keep cooking until you’ve seared only four sides of each chunk. Transfer to a plate.
Peel and finely grate the ginger, then add to a bowl with the soy, 1 teaspoon sesame oil and the remaining sliced garlic. Add a squeeze of lemon juice, then mix well to combine. Have a taste and add a squeeze more lemon juice, if needed.
Cut the seared tuna into slices, roughly 1cm thick, then arrange on your plates. Drizzle over the Asian dressing, scatter the garlic chips on top and tear over the coriander leaves. Trim and finely slice the spring onion and chilli at an angle, scatter on top, then finish with a drizzle of olive oil.

Ingredients
75g sourdough bread
3 tbsp olive oil
1 tbsp Parmesan or vegetarian hard cheese, finely grated
250g halloumi, thickly sliced
80g watercress, spinach and rocket salad
100g sugarsnap peas, halved lengthways
1 avocado, sliced
For the tomato and chilli dressing
3 tbsp olive oil
40g sundried tomatoes, chopped
1 tbsp lemon juice
½ red chilli, deseeded and finely chopped
200g cherry tomatoes (mixed colours if available), halved
handful fresh basil, finely chopped
IF YOU DON'T HAVE ANY SPINACH, TRY USING KALE
Each serving contains
Energy
2115kj
510kcal
26%
Fat
42g
60%
Saturates
16g
78%
Sugars
5g
5%
Salt
2.4g
40%
of the reference intake
Carbohydrate 13.8g Protein 19.2g Fibre 2.7g

Method
Preheat the oven to gas 6, 200°C, fan 180°C. Roughly tear the sourdough bread into bitesize pieces and spread out on a large baking tray. Drizzle with 2 tbsp of the oil and sprinkle over the grated Parmesan. Toss together until evenly coated, then bake for 7-8 mins or until crisp and golden.
Meanwhile, add all the dressing ingredients apart from the cherry tomatoes and basil to a pan and place on a medium heat. Cook for 1 min, stirring, then add the cherry tomatoes. Allow to soften in the dressing for 2-3 mins, then remove from the heat and stir through the basil.
Heat a large griddle pan over a high heat. Drizzle the halloumi slices with the remaining 1 tbsp oil and add to the pan in a single layer. Cook for 2 mins each side or until golden and charred.
Toss together the watercress salad, sugarsnap peas and avocado in a large serving dish. Top with the sourdough croutons and halloumi. Pour over the warm tomato and chilli dressing to serve.
Tip: The croutons can be made ahead, cooled completely and then stored in an airtight container for up to 24 hrs.

To make the salad vegetarian, swap the Parmesan for a vegetarian hard cheese.

ingredients
3 courgettes, sliced into ribbons
4tbsp extra-virgin olive oil
500g Halloumi Lighter cheese
¼ tsp chilli flakes
90g mixed leaf salad
250g (8oz) green beans, blanched
250g (8oz) cherry or baby plum tomatoes, halved
15g basil, finely chopped
1 small garlic clove, finely chopped
1 1/2tbsp red wine vinegar
toasted wholemeal pitta bread triangles, to serve

IF YOU DON'T HAVE COURGETTES, TRY USING AUBERGINE
Each serving contains
Energy
1915kj
461kcal
23%
Fat
33g
48%
Saturates
16g
82%
Sugars
6g
6%
Salt
3.9g
65%
of the reference intake
Carbohydrate 6.6g Protein 33.8g Fibre 4.7g

Method
Heat a griddle pan until hot. Drizzle the courgettes with a tablespoon of olive oil, season and cook until lightly marked on each side. Set aside. Slice the halloumi into 12 even slices and sprinkle with the chilli flakes. Cook the slices in the hot griddle pan for 1-2 minutes on each side. Divide the salad leaves between four plates and top with the blanched beans and cherry tomato halves. Add some courgette slices and 3 pieces of halloumi to each plate.
Make the dressing by mixing the remaining olive oil, basil, garlic and vinegar together. Season and drizzle a little over each salad. Serve with triangles of toasted pitta bread