Recipes: Summer Asian Slaw; Pomegranate Grilled Halloumi; and Tahini Miso Baked Aubergines

I’ve been so very excited to share this post, featuring some cracking summer recipes from the lovely and multi-talented Adria Wu of Maple & Fitz.

Previously a consultant with an engineering background, Canadian-born and raised Adria worked and traveled around the world before settling down in London to pursue her passion for cooking and nutrition, wanting to help people live happier lives – one delightful meal at a time! After attending the Cordon Bleu, she successfully launched an L.A.-style cafe in Fitzrovia earlier this year, the neighbourhood’s first cold-pressed juice and salad bar.

Since its opening, Maple & Fitz has become one of my favourite healthy hangouts in town. Loaded with superfoods, proteins and wholesome ingredients, her innovative salads pack in quite a punch, each with a distinctive flavour thanks to Adria’s creative dressings.

Here she shares a few of her winning recipes for a light Asian slaw,  pomegranate grilled halloumi; and tahini miso baked aubergines…. enjoy!


Summer Asian Slaw

Summer Asian Slaw

Serves 2
Ingredients
  • 4 cups (440g) Sliced red and/or green cabbage, core removed
  • 1 Carrot, peeled and grated
  • 1 Red chili, sliced
  • 1 Stalk of spring/ green onion, sliced
  • ½ cup (75g) Sliced Red onion (optional)
Dressing
  • 1 tbsp (15g) miso paste
  • 2 tbsp (30mL) warm water
  • 1 tbsp (15g) olive oil
  • 1/2 tbsp (8g) honey
  • 2 tbsp (30mL) soya sauce
  • 1 tbsp (15mL) balsamic vinegar
  • 1 tsp (5g) sesame oil
  • 1 tsp (5g) Sriracha
  • ½ lime juiced
  • Freshly ground black pepper

* Optional: for a creamier texture, add 1 tbsp (15g) of Tahini Paste

  1. Combine the miso paste and warm water whisking to get rid of any lumps
  2. Mix in the remaining dressing ingredients until smooth
  3. Pour the dressing over the salad. Toss to coat.

A dressed slaw is one of the few salads that refrigerate well until the next day, in case you do not finish it in one go!


Pomegranate Grilled Halloumi

maple and fitz

(Photo credits: John Carey)

Serves 6 as a side dish (2-3 slices each)

Ingredients
  • 250g halloumi, cut into 12-15 slices
  • 30ml olive oil
  • 1 pomegranate
  • 40g pine nuts, toasted
  • ½ bunch mint leaves, torn
Dressing
  • 30ml pomegranate molasses
  • 30ml olive oil
  • 1 lemon, juiced
  • Sea salt and black pepper to taste
  1. Combine the dressing ingredients.
  2. Peel pomegranate seeds.
  3. Toast pine nuts on medium heat.
  4. Grill halloumi with olive oil on hot griddle, 2-3 minutes on each side until grill marks are formed.
  5. Serve halloumi hot, garnish with dressing, pomegranate, pine nuts and mint.

Tahini Miso Baked Aubergines

maple and fitz

(Photo credits: John Carey)

Serves 6 as a side dish

Ingredients
  • 3 medium sized eggplants, halved
  • 120ml olive oil
  • sea salt
Marinade
  • 30g tahini
  • 50g white miso paste
  • 30g maple syrup
  • 30ml mirin (can substitute with white wine or water)
  • 2 stalks spring onion, sliced
  • 1 bunch parsley, torn
  • 1 red chilli, diced
  1. Preheat oven at 180C.
  2. Wash and halve the eggplant lengthwise. Score flesh in a diamond patter without cutting through skin. Brush flesh with olive oil and season with salt. Bake skin side down on a lined baking tray for 30 minutes.
  3. Mix marinade and brush on top eggplant after initial baking. Bake for another 15-20 minutes until eggplant is soft and golden. Add garnish and serve.


3 thoughts on “Recipes: Summer Asian Slaw; Pomegranate Grilled Halloumi; and Tahini Miso Baked Aubergines

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