Photography: Holly Wademan.
This is an edited extract from Nadia’s Farm Kitchen by Nadia Lim, available at Paper Plus and Mighty Ape.
Haloumi with warm honey & grapes
Serves 2–3 (as a starter)
This salty-sweet dish is quick to make and has a touch of flair. The golden haloumi, blistered grapes and sticky, herby, hot honey make a beautiful combination.
Ingredients
- 250g haloumi
- Small bunch of whole grapes
- Few sprigs of fresh thyme or oregano
- 2 Tbsp honey
- Juice of ½ lemon
Method
1. Pat the haloumi dry with paper towels and slice into 1cm-thick pieces. Heat a drizzle of olive oil in a cast-iron or non-stick fry pan over medium heat. Once hot, add the haloumi and cook for 2–3 minutes on each side until golden. Don’t overcrowd the pan; you may need to cook it in batches. Once the haloumi is cooked, remove it from the pan and transfer to a plate.
2. In the same pan, add the grapes and herb sprigs. Cook for a few minutes, until the grapes have softened and blistered slightly. Add the honey and cook for another minute, letting it bubble and thicken slightly.
3. Return the haloumi to the pan and spoon the hot honey, grapes and herbs over the top. Squeeze over the lemon juice and serve as is, or with crusty bread or leafy green salad on the side.
Charred meatballs with peanut chilli crack
Serves 4–6
These Vietnamese-inspired meatballs are packed with flavour. Ideally cooked on the barbecue for that smoky char, they’re lifted to new heights by the addictive Peanut Chilli Crack — a spicy, salty, crunchy topping that brings heat and texture to every bite. Serve with noodles and lettuce cups, or straight from the pan with a cold beer. A true crowd-pleaser.
Ingredients
Peanut Chilli Crack:
- ½ cup roasted peanuts
- 1 clove garlic, thinly sliced
- 1 tsp finely grated ginger
- 1 Tbsp chilli flakes
- 1 Tbsp soy sauce
- 1 tsp brown sugar
Meatballs:
- 2 shallots, finely diced
- 1 stalk lemongrass, finely chopped (optional)
- 3 cloves garlic, minced
- 1 Tbsp finely grated ginger
- 800g lamb, pork, or chicken mince (or a combination)
- 1 Tbsp soy sauce
- ½ Tbsp fish sauce
- 1½ tsp brown sugar
Noodles:
- 250g vermicelli noodles
- 1 tsp sesame oil
Chilli Lime Dressing:
- 1 red chilli, finely chopped
- Juice of 2 limes
- 2 Tbsp sweet chilli sauce
- 2 Tbsp fish sauce
- 2 Tbsp water
Apple Carrot Slaw:
- 1 apple, cut into fine matchsticks
- 2 carrots, coarsely grated
- 100g mung bean sprouts
- 1 bunch fresh mint, chopped
To serve (optional):
- Leaves of 1 large cos lettuce
- Lime wedges
- Fresh coriander
- Crispy fried shallots
Method
1. Finely chop or pulse the peanuts in a food processor until coarsely crushed. Heat a generous drizzle of oil in a small pan over low heat. Add the garlic and ginger, and sizzle gently for 1 minute. Stir in the crushed peanuts and chilli flakes and cook for another 30 seconds. Add soy sauce and sugar, mix well, and remove from heat. Set aside to cool and crisp up.
2. Finely dice the shallots and lemongrass (if using), and add the garlic and ginger. Alternatively, blitz everything in a food processor to form a rough paste.
3. In a large bowl, combine the shallot mixture with the mince, soy sauce, fish sauce, and brown sugar. Mix well. Use a tablespoon measure to portion and roll into balls, then flatten slightly. Cook on a hot barbecue, or in a large cast-iron or non-stick frypan over medium-high heat until nicely charred and cooked through, about 2–3 minutes per side.
4. Place vermicelli in a heatproof bowl or pot. Pour over boiling water to cover and let sit for 5 minutes, stirring occasionally, until soft. Drain noodles, rinse under cold water, and snip in a few places with kitchen scissors to shorten the strands. Toss with sesame oil to prevent sticking.
5. To make the Chilli Lime Dressing, in a small bowl, mix together chilli, lime juice, sweet chilli sauce, fish sauce and water.
6. Toss apple, carrot, bean sprouts and mint together in a bowl. Drizzle with half the Chilli Lime Dressing and toss to combine.
7. Serve the meatballs alongside bowls/plates of vermicelli noodles, lettuce leaves, Apple Carrot Slaw, remaining dressing, and the Peanut Chilli Crack. Serve with lime wedges, fresh coriander and a sprinkle of crispy fried shallots if desired. Let everyone serve themselves.
Roasted chorizo, cherry tomato & asparagus tray bake with pesto
Serves 3–4
This quick and flavour-packed tray bake is perfect for summer weeknights — minimal prep for maximum flavour. Juicy cherry tomatoes, tender asparagus and spiced chorizo come together in just minutes, finished with fresh pesto and rocket. Serve with warm, crusty bread to mop up the tomato juices, or make it more substantial with pasta, couscous, roast potatoes or kūmara.
Ingredients
- 250–300g raw chorizo sausages
- 2 punnets cherry tomatoes
- 1 bunch asparagus spears, trimmed and cut into 3cm lengths
- 1 sprig thyme, leaves only
- 1–2 Tbsp olive oil
- 2–3 Tbsp pesto (store-bought or Garden herb & weed pesto)
- 2 large handfuls rocket
Method
1. Preheat oven to 220°C. Squeeze small blobs of chorizo meat directly from the sausage casing into a large roasting tray, spacing them out slightly. Add cherry tomatoes, asparagus and thyme leaves. Drizzle with olive oil and toss gently to combine.
2. Roast for 12–15 minutes, or until the chorizo is cooked through, the tomatoes are blistered and juicy, and the asparagus is tender with some bite.
3. Remove tray from the oven and dot spoonfuls of pesto over the top. Return to the oven for 2–3 more minutes, just to warm the pesto through.
4. Take the tray out of the oven and immediately add the rocket, tossing gently until it’s just wilted from the residual heat. Serve hot, straight from the tray.
Grilled greens with Greek yoghurt & burnt lemon butter
Serves 4–6
Charred greens, creamy yoghurt and buttery lemon sauce — what’s not to love? The veggies get smoky and sweet on the grill, the yoghurt adds a lovely tang and the burnt lemon butter is totally addictive.
This is the kind of dish that makes you want to eat all your greens — and then some. It’s perfect for making the most of spring and summer vegetables, when everything’s fresh, green and just begging to be grilled. You could also grill green beans, kale and even thin wedges of cabbage.
Ingredients
- 350g broccolini
- 1-2 cos lettuce hearts, cut in half lengthways
- 3-4 courgettes, quartered lengthways
- 1 bunch spring onions, trimmed
- 1-2 bunches asparagus spears, ends trimmed
- 50g butter
- Zest and juice of 1 lemon
- 200g natural, unsweetened Greek yoghurt
Method
1. Toss vegetables with a drizzle of oil and a pinch of salt. Preheat a barbecue grill or grill pan until hot. Grill vegetables until lightly charred and just tender. Set aside.
2. In a small saucepan, melt the butter over medium heat. Let it continue to cook, swirling occasionally, until the foam subsides and the milk solids turn a deep golden brown. You’ll notice a nutty, toasty aroma, and this is your cue that the butter is ready. Watch it closely, as it can quickly go from golden to burnt. As soon as the butter is golden and fragrant, remove it from the heat and immediately stir in the lemon zest and juice. The mixture will bubble and sizzle.
3. Spread the yoghurt onto a serving platter and arrange the grilled vegetables on top of the yoghurt and spoon the burnt lemon butter over everything. Serve immediately.
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