Culinary Hotline - Ayesha Suliman

We celebrate all the women in our lives with a three-course meal with private chef and sweet treat expert, Ayesha Suliman!

All recipes by Ayesha Suliman


  • Halloumi cheese
  • Wild rocket
  • Baby cucumber
  • Cherry tomatoes, halved
  • Red onion, thinly sliced
  • 1 orange (per portion), segments
  • ½ Avo, sliced (per portions)
  • Pine nuts, optional
  • 1/3 Cup olive oil
  • 2 garlic cloves, minced
  • 2 Tbsp Balsamic vinegar
  • 2 tsp mustard
  • Salt
  • Pepper

Starter: Halloumi Salad

  1. Prepare the dressing by mixing all the ingredients together, set aside.
  2. Prepare all the raw salad ingredients.
  3. Halloumi: Slice the cheese about ½ cm thick and about 2cm wide.
  4. Heat a grill pan with a drizzle of olive oil and grill the cheese until caramelised on each side.
  5. Dress the wild rocket with 1/3 of the dressing and arrange on a plate/ platter.
  6. Top with all the other salad items including halloumi.
  7. Pour over remainder of the dressing.
  8. In a dry hot pan, lightly toast the pine nuts and sprinkle over the salad.


  • Salmon/trout fillets
  • Salt
  • Pepper
  • Zest of ½ lemon
  • 1 Tbsp olive oil
  • 2 Tbsp salted butter
  • 1 tsp chilli flakes
    Herb oil:
  • ½ Cup olive oil
  • Juice of ½ lemon
  • Salt
  • Pepper
  • ¼ mixed fresh herb
    Smashed potatoes:
  • 800g baby potatoes, whole with skin
  • Water
  • Salt
  • Pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Olive oil

Main: Seared Salmon with Cripsy Smashed Potatoes & Herb Oil

  1. Place the potatoes in a pot and cover with cold water.
  2. Bring to the boil, lower heat and simmer until fully cooked or easily pierced with a fork. Drain and cool.
  3. Herb oil: Combine the oil, herbs and lemon juice in a blender until smooth. Season to taste.
  4. Preheat oven to 200°C and brush olive oil over an edged baking tray.
  5. Evenly spread the potatoes in the tray and using the back of a glass, flatten each potato.
  6. Drizzle over more olive oil and sprinkle over salt, pepper, garlic powder and onion powder.
  7. Bake for 20-30 minutes until potatoes are golden and crispy.
  8. Salmon: Sprinkle salt, pepper and chilli flakes and zest over the fillets.
  9. Heat olive oil and butter in a pan over a medium heat, place the salmon down skin side up and sear for 1-2 minutes.
  10. Turn the salmon over cook skin side for 1 minute until cooked.
  11. Serve the salmon with crispy smashed potatoes and a drizzle of the herb oil.


  • 120ml cake flour
  • ½ tsp baking powder
  • 140g speculoos/ Nutella
  • 90ml milk

Dessert: Speculoos Lava Cakes

  1. Preheat the oven to 180°C.
  2. Whisk together all the ingredients and pour into prepared ramekins.
  3. Bake for 15 minutes. Top will be baked and lightly crisp.
  4. Dust with icing sugar and serve with icing.

Leave a Comment

Your email address will not be published. Required fields are marked *