The Commonwealth Games are well under way starting last night in bonny Scotland. Glasgow is the place of choice for the XX games so how many golds are going to be winging their way to the countries taking part and just how many do you think we’ll get?
71 countries are with over 6,500 athletes are competing in 17 sports over 11 days. Scotland has previously hosted the games twice, once in 1970 and again in 1986 but these times in Edinburgh so it’s a first time for Glasgow hosting the auspicious event in 2014.
Those competing are:
Botswana, Cameroon, Ghana, Kenya, Lesotho, Malawi, Mauritius, Mozambique, Namibia, Nigeria, Rwanda, Seychelles, Sierra Leone, South Africa, Swaziland, Tanzania, The Gambia, Uganda, Zambia
Belize, Bermuda, Canada, Falkland Islands, Guyana, St. Helena
Bangladesh, Brunei Darussalam, India, Malaysia, Maldives, Pakistan, Singapore, Sri Lanka
Anguilla, Antigua & Barbuda, Bahamas, Barbados, British Virgin Islands, Cayman Islands, Dominica, Grenada, Jamaica, Montserrat, St. Kitts & Nevis, St. Lucia, St. Vincent & The Grenadines, Trinidad & Tobago, Turks & Caicos Islands
Cyprus, England, Gibraltar, Guernsey, Isle of Man, Jersey, Malta, Northern Ireland, Scotland, Wales
Australia, Cook Islands, Kiribati, Nauru, New Zealand, Niue, Norfolk Island, Papua New Guinea, Samoa, Solomon Islands, Tonga, Tuvalu, Vanuatu
And so to celebrate, we’re going to pick one of the countries and represent them in recipe form. Since I’m a huge fan of the Mediterranean, join me in creating one of my ultimate favourite dishes and bring a little piece of Cyprus into your life.
Grilled Halloumi Cheese with Tabbouli Salad: Serves 2-4 people
- 250g Halloumi Cheese
- 25g of fresh parsley chopped very finely
- ½ cucumber (unpeeled)
- 10g mint
- 3 Spring Onions, chopped finely
- 3 large salad tomatoes
- the juice of 2 lemons (I like my Tabbouli to be very citrusy. If you don’t, halve the amount)
- 2 tablespoons of olive oil (you can use up to 5 tablespoons but we’re watching our weight)
- 200g bulgar wheat
- 200ml water
- salt and pepper to taste
- Add 200ml of boiled water to the 200g of bulgur wheat and mix. Place a tea towel over bowl to trap steam and set aside until cool.
- Finely chop the parsley, onions, mint, cube the cucumber and tomatoes then put in separate bowl.
- Squeeze the juice of the lemons and lightly whisk in the olive oil, pepper and salt and pour over the parsley mixture. Then add the cold bulgar wheat and mix well.
- Once made, set aside while you grill the halloumi.
- Preheat your grill (we used a George Foreman grill)
- Slice the halloumi into 1/2 inch thick pieces
- Put cheese on grill and grill for around 3 minutes (if grilling, turn after 3 minutes to other side) until lightly brown.
- Plate up salad by piling the parsley bulgar wheat mixture up on plate and place the cheese on top.
- Finish with a sprig of mint, or a splash of lemon juice
I love to eat this with a side of Ttalattouri/Tzatziki and wholemeal pitta bread.
This dish which includes dill rather than mint which features in Tzatziki (makes loads so you can put it in the fridge and eat over a few days)
- 250g thick Greek yogurt
- 1 large cucumbers
- ½ tablespoon minced garlic
- ½ tablespoon white vinegar
- 1 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon of finely chopped fresh dill
Peel, and remove cucumber seeds, then grate. Add salt then squeeze cucumber to remove excess water.
Add garlic, vinegar, salt, pepper and olive oil to the cucumber.
Add the yogurt and mix well.
Chill, then serve.
Keep the container that the yogurt comes in and wash it out. This is then really handy to store the leftover Tzatziki/Ttalattouri for the coming week.
And there you have it. My contribution to celebrating Cyprus in the Commonwealth Games in a foodie manner! Enjoy.