HOME RANGE

Make summer entertaining easy with these globally inspired dishes from Nadia Lim's new Farm Kitchen Cookbook

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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

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 nonstick 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.

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