Jacob Leung shares how to make weekend brunch in your own kitchen with these two delicious recipes

Jacob Leung is a cook, food writer, food stylist and TV presenter.

Jacob is also a cookbook author and has written a book called ‘Jacob Food’.

Today, Jacob will be cooking delicious halloumi salad and spiced pear pudding.

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The recipes are simple and easy recipes that are like what you would get at a café but super easy to made at home.

Recipe below:

Halloumi salad

Serves: 4EasyTime: 20 minutes

INGREDIENTS:250g haloumi, sliced3 tablespoons extra virgin olive oil1 cup peas, cooked and cooled

1x bunch dutch carrots, peeled

1 Tablespoon of salted caramel½ cup parsley leaves, roughly chopped1 large fennel bulb (about 400g), thinly sliced½ red onion, thinly sliced1 small orange, zest finely grated, juiced ½ cup dry roasted almonds, roughly chopped1 lemon, cut into wedges

METHOD:

1. In an oven on 180c, roast the carrots and caramel for 20 minutes or until cooked. Once cooked, allow to cool.
2. Preheat a chargrill pan over a medium-high heat. Lightly brush the haloumi slices with 1 tablespoon of the olive oil. Cook on the grill for about 2 minutes each side or until golden char marks appear. Set aside to cool slightly.
3. Mix the haloumi with the peas, parsley, fennel, red onion, orange zest, roasted carrots, juice and the remaining olive oil. Toss until well combined. Just before serving, top with chopped almonds. Serve with lemon wedges.

Spiced Pear Pudding

Ingredients (Serves 6)

• 100g unsalted butter, melted
• ½ cup brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 cup self-raising flour
• ½ tsp baking powder
• ½ tsp cinnamon
• ¼ tsp nutmeg
• Pinch of salt
• ½ cup milk
• 4 small ripe pears, peeled and cored
• ¼ cup almond flakes (optional)
• ¼ cup salted caramel, warmed
• Ice-cream

Method

1. Preheat & Prep – Heat oven to 180°C (160°C fan-forced). Grease 6 individual ramekins or a muffin tin.
2. Make the Batter – In a mixing bowl, beat together brown sugar, eggs, and vanilla until light and fluffy. Slowly pour in the melted butter, stirring continuously.
3. Dry Ingredients – Sift flour, baking powder, cinnamon, nutmeg, and salt into the wet ingredients. Stir gently while adding the milk, mixing until smooth.
4. Bake – Spoon batter into prepared ramekins, filling them two thirds full and then add the pear to the ramekin. Bake for 20-25 minutes or until a skewer inserted in the middle comes out clean.
5. Serve – Let cool for a few minutes before serving warm with salted caramel and ice-cream.