Prosciutto and figs, cauliflower and lemongrass, tomato and bulgur – Nigel Slater's early summer recipes

Tis the season for lighter meals: hearty salads, vegetable dishes that are good both as a main or side dish, and those that celebrate spring and early ingredients of summer. Cannellini beans cooked from A to Z with slices of prosciutto and the first small Turkish figs; local cauliflower in a citrus-scented sauce to eat with rice or lightly chilled as a side dish, all are suddenly the dish of the day.

Grilled halloumi, tomato and spring onion (pictured above)

This vinaigrette, with the warmth of red peppers and the nutty notes of toasted sesame, is useful for seasoning cold meats or vegetables, especially those intended for a lunch box. Last week I used it with grilled halloumi for a Monday "bento box" treat.

Serves 3halloumi 500gvegetable oil or groundnut a little tomato 350g

For the vinaigrettesesame seeds 1 tablespoon red chilli 1 sweet soy sauce 3 tablespoons vinegar 2 tbsp powdered sugar 1 tbsp sweet chilli powder ½ tsp chilli paste 1 tsp sesame oil 2 tsp spring onions 3

To make the dressing, place the sesame seeds in a dry, shallow skillet and toast over medium heat until fragrant.

< p class= "dcr-8zipgp">Thinly chop the red pepper, removing the seeds if desired. In a small bowl, combine the soy sauce, rice vinegar, caster sugar and chili powder. Once the sugar has dissolved, stir in the toasted sesame seeds, sliced ​​chili and chili paste. Finely chop the spring onions and add them to the dressing.

For the halloumi, cut the cheese horizontally to obtain 6 thick pieces. Heat a grill pan, brush the cheese with a little oil, then place it over the edges of the pan, pressing down firmly with a heavy weight. Let stand about 5 minutes until the underside is golden brown, then flip and cook the other side. Remove the cheese from the griddle with a spatula and keep warm.

While the halloumi cooks, thinly slice the tomatoes and arrange them overlapping them slightly on a serving platter. Place the hot halloumi on the tomatoes then coat with vinaigrette, leave to rest for 10 minutes before serving.

Crumbled mozzarella and arugula

Oil temperature accuracy is quite important - cooking time should be short.

< p class="dcr-8zipgp">Enough for 2dry, crisp breadcrumbs such as panko, 100 glemon 1 egg 1 plain flour 4 tbsp mozzarella cheese 2 x 125g scoops vegetable oil ...