TheaThyme

TheaThyme 💛 Just a gal always thinking of what to cook next
🌱 Sweet treats, everyday dinners & fresh recipes

22/06/2026

Garden to Table, Ep 5 | Haloumi Chicken Salad

The first garden to table recipe is this Haloumi Chicken Salad which I’ll be having for lunches this week.

Thanks to Tui Garden & Home Vegetable & herb liquid superfood my planter garden is growing up a storm! How good are fresh greens from the garden 🌱

For the proteins
2 chicken thigh or breast
2 Tbsp garlic oil
1 tsp basil
1 tsp parsley
½ tsp chilli flakes
Salt and pepper
250g haloumi, sliced 1cm thick
Salt and pepper to season

For the couscous
1 Tbsp butter
1 cup Israeli couscous
1¼–1½ cups boiling water

For the salad
1 cup mixed salad greens (rocket, kale, lettuce), roughly torn
½ cup fresh parsley, roughly chopped
100g cherry tomatoes, halved
2 capsicums, roasted and sliced
Handful of Kalamata olives
3 spring onions, thinly sliced

Combine the garlic oil, basil, parsley, chili flakes, salt and pepper in a bowl. Add the chicken and turn to coat. Leave for at least 20 minutes, or overnight in the fridge if you have the time.

Add the couscous and butter in a small saucepan, and saute for 1-2 minutes. Add the boiling water and reduce to a low simmer and cook for 8–10 minutes with the lid on. Cook the couscous until tender and the water has absorbed. Set aside to cool slightly.

Heat a pan or grill over medium-high heat. Cook the chicken for 5–6 minutes each side until cooked through and nicely charred. Rest for 5 minutes before slicing.

In the same pan over high heat, cook the haloumi for 1–2 minutes each side until deep golden. Time this close to serving as haloumi cools quickly.

In a large bowl, toss everything together and drizzle with lemon and garlic oil. Enjoy now, or divide into containers for lunches.

21/06/2026

Sourdough Pizza Focaccia 🍕

This was so yummy! Par cook the focassia base then with about 10 minutes to go layer on your toppings and pop back in the oven for 10-15 to finish off. Garnish and enjoy ✨

This was pepperoni and roast tomatoes on a pizza base with cheese and finished with Parmesan, whipped ricotta, lemon zest and fresh basil from the garden 🌱 so yum 😋

11/06/2026

This has got to be our most popular dinner.

These cheesy, delicious meatballs are honestly So good and after having them nearly every week I can make them with my eyes closed. Save the recipe for later 👇

For the meatballs
500g beef mince
1/4 cup bread crumbs or almond meal
1 egg
1 tsp dried or fresh parsley
1 tsp dried or fresh basil
2 tsp mustard
1 tsp Worcestershire sauce
1/4 cup grated parmesan cheese
Salt & Pepper to taste

For the tomato marinara
2 Tbsp garlic oil
1 can of crushed tomatoes
2 Tbsp tomato paste
1 tsp Worcestershire sauce
1/2 tsp brown sugar (more to taste if needed)
1 Tbsp fresh basil, finely chopped
1 tsp parsley
salt and pepper to taste

To serve
Fresh basil
Parmesan cheese, grated
Side salad or charred broccoli

1. Preheat the oven to 180-190C
2. Make the marinara sauce by sautéing the spring onions in garlic oil for 2-3 minutes. Add the tomato paste and cook for 2 minutes. Add the canned tomatoes, Worcestershire sauce, brown sugar, herbs and simmer for 10 minutes. Season with salt and pepper to taste.
3. Mix all of the meatball ingredients in a bowl. Form the mince mixture into small balls.
4. Sear the meatballs garlic oil on all sides before transferring to an oven proof dish. Pour over the tomato marinara sauce and toss to mix.
5. Bake for 12-15 minutes at 200 degrees or until cooked. Top with grated cheese and grill for 5 mins or until melted (if using).
6. Serve with salad, spaghetti or mashed potatoes and broccoli. Enjoy!

09/06/2026

This roast lamb has been living rent free since trying something similar down in Hawkes Bay a few weekends ago.

The lamb itself is so simple - but it takes a 4 or so hours so it’s a perfect Sunday meal. I’ve used my new .nz Dutch oven here which is such a cute colour and made roasting this a breeze. Recipe below 👇

Roast Lamb
2kgs of lamb shoulder or leg
1 Tbsp salt
6 gloves of garlic
2-3 sprigs of rosemary, oregano and thyme
1 cup white wine, red wine or stock
Zest of 1/2 lemon
Juice of 1/2 lemon

1. Let the lamb come to room temperature. Score the lamb all over with a small knife, making cuts about 2cm deep. Press the garlic cloves and herb sprigs into the cuts and rub salt generously over the surface.
2. Preheat your oven to 160°C. Place the lamb in your roasting dish and pour 1 cup of wine around the base, add the lemon zest and lemon juice. Cover and cook for 3 1/2 - 4 hours.
3. Remove the lid and increase the temperature to 210C and roast for 30 minutes uncovered. Remove from the oven and let the lamb sit for 30 minutes before serving.
4. Transfer the lamb juices to a small pan to reduce on medium heat, season to taste. Use some GF flour or cornflour to thicken if needed.

Almond Creme
1 cup blanched almonds, skin removed
1/4 cup olive oil
2+ Tbsp hot water
1 Tbsp Lemon Juice
Salt, to taste
1 tsp lemon zest

1. While the lamb is cooking, soak the almonds in hot water for 30 minutes.
2. In a high speed blender combine the almonds, olive oil, hot water and lemon. Add additional hot water as needed to loosen. Blend until smooth and creamy.
3. Season with salt to taste

Mint Chimichurri
Handful of mint
Handful of coriander
1/4 cup olive oil
2-3 sprigs spring onion
1/2 lemon, zested
Juice of 1/2 lemon or to taste
Pinch of chili flakes
Salt and sugar to taste

Add everything in high speed food processor and blitz until smooth. Season to taste.

A moment on the grid for my first inclusions sourdough 🌶️🧀 Added these during the last stretch & fold and it turned out ...
08/06/2026

A moment on the grid for my first inclusions sourdough 🌶️🧀

Added these during the last stretch & fold and it turned out so good!!

What should I try next? 🤔

01/06/2026

Garden to Table | Part 4🌱

The gardens thriving and the herbs are looking great! To keep track of everything I made these cute ceramic planter sticks.

And now we wait for the baby carrots and brocollini to grow 🥕

M A Y ✨ A new PB among plenty of delicious food, beach walks & catchups 🫶Foodie spots: .akl New recipes & experimen...
29/05/2026

M A Y ✨ A new PB among plenty of delicious food, beach walks & catchups 🫶

Foodie spots: .akl

New recipes & experiments: Octopus Tacos 🐙, slow cooker everything (lamb, beef you name it!), almond cinnamon scrolls 🤤

Address

Auckland

Website

Alerts

Be the first to know and let us send you an email when TheaThyme posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to TheaThyme:

Shortcuts

Featured

Share

Category