• 1 tbsp red curry paste
• 1 small onion
• 600 g beef schnitzel
• 400 ml coconut cream
• ½ c roasted peanuts
• 3 cups steamed rice

Heat the curry paste in a large saucepan, add the sliced onion and stir fry for 2 minutes. Finely slice the schnitzel and add the beef strips to the pan to brown. Pour the coconut cream over the meat, cover and reduce the heat to a simmer and cook for a further 10 minutes.

Serve with steamed rice and top with the finely chopped peanuts, with a helping of green vegetables on the side.

• 2 x 80 g packets of haloumi cheese
• 1 pack of salad greens
• Baby tomatoes
• Croutons
• Olives
• 1 tbsp lemon juice
• Salt and pepper
• Olive oil

Cut the haloumi into 2 cm thick strips. Grease an oven tray with about a tablespoon of olive oil and place the cheese on the top. Grill for a couple of minutes until golden. Turn the cheese over and grill the other side.

Meanwhile put the salad into a large bowl and toss through with the olives, lemon juice, tomatoes and croutons. Divide the salad between four plates and serve the cooked haloumi on the top. Season with salt and freshly ground pepper and eat straight away.