Healthy Matters with Hayley Marie Locally supported by NZ Farm Shop

Juicy, ripe and colourful fresh tomatoes are one of this season's greatest pleasures and I'm excited to turn two delicious healthy recipes into something special for you to enjoy any time of the day.

Cherry tomato and halloumi skewers

Ingredients:

8 skewers

1 fresh garlic clove, crushed

½ tsp of dijon mustard

A pinch of salt and pepper

2 tsp of fresh lemon juice

1 ½ tsp of red wine vinegar

2 tbsp of olive oil

1 tsp chopped fresh oregano

300g of cherry tomatoes

250g halloumi cheese, cut into 16 pieces

Method:

1. If using wooden skewers, soak in warm water for 30 minutes.
2. To make the dressing, whisk garlic, mustard, salt and pepper, lemon juice and vinegar, then slowly whisk in the olive oil until it comes together. Lastly add the chopped oregano and leave aside till ready to use.
3. Pre heat the barbecue grill or a grill pan to high-medium heat. Place on each skewer two cherry tomatoes followed by a halloumi cube and continue this pattern until the skewer has 5-6 cherry tomatoes and 2 cubes of halloumi on each.
4. Whisk the dressing again and brush onto the skewers. Grill for around three minutes, turning halfway through, until the cheese begins to brown and the tomatoes are starting to soften.
5. Transfer to a platter and drizzle the remaining dressing over the top and serve.

TIP: These are great over a couscous salad for lunch or great just on their own.

Fresh no-cook, no-fuss tomato pasta sauce
with penne pasta

Ingredients:

750g of ripe mixed tomatoes (I use cherry and acid free), cored and chopped in half

2 tbsp extra virgin olive oil

10 fresh basil leaves, roughly chopped

2 tbsp fresh oregano, roughly chopped

1 large garlic clove, crushed

1 tsp flaky sea salt

Freshly ground black pepper

About 250g of penne pasta, enough for 4 people

¼ cup parmesan cheese, grated

Method:

1. In a bowl, toss tomatoes, olive oil, basil, oregano, garlic, salt and pepper. Cover and let sit for 30 minutes. This helps the juices come out of the tomatoes and infused with the basil and oregano, keeping a natural fresh flavour to your pasta.
2. Bring a large pot of salted water to the boil and cook the pasta until al dente, which is about 8-10 minutes for penne pasta.
3. Drain pasta and while still hot place in the bowl of tomatoes. Toss through to warm up the tomatoes. Add parmesan cheese and stir through to combine well and serve.

TIP: This is a great week night meal and even beter the next day for lunch that's fast fresh and healthy.