Tag Archives: halloumi

salad, salad, salad

grated carrot courtesy of http://ftnondofra.com/en/carrot-cutting-machine

We’re not huge fans of salad, or at least of the lettuce-ish variety; however, recently I’ve been making us a raw vegetable based luncheon a few days a week, on the basis that I eat too many carbs, and we could both do with more fresh veg.

Mostly, it is some combination of cucumber, spring onions, celery, radishes, with the addition of some beans, or tuna, or whatever, and a dollop of one of Aldi’s excellent bottled salad dressings (£0.99 a bottle, from memory), I generally keep a few of them in the fridge.

Autumn is coming, however. And the only salady veg in the fridge today were spronions, cucumber and celery. I chopped some up, but the bowl looked a bit … meagre. I grabbed a Very Large Carrot from the veg drawer, fitted the appropriate blade to the Magimix (I find grating by hand very difficult because of my paws), and grated it up, then added it to the bowl.

It still looked a bit dull, so in went about half a can of white beans, and then I wondered if there was any feta. There wasn’t, but there was half a pack of halloumi! I diced it up, and fried it up quickly until it was crispy, then in it went, with some honey and mustard dressing.

It was all absolutely delicious, and really healthy. We’ll be doing that again. And of course, there will be coleslaws in our near future too.

Please note that the above image of grated carrots comes from http://ftnondofra.com/en/carrot-cutting-machine

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a squeaky breakfast

halloumi breakfast

Our local cafe, run by an affable Romanian named  Ricardo, does a splendid breakfast of halloumi, roasted veg, hash brown, a sausage patty, tomato (for those that want it – I certainly don’t!) and toast, for £4.99.  It’s delicious, but by the time you’ve bought coffee, you’re up to thirteen quid or so for two, so I decided to have a go at home.

  • two chipolatas from the local butcher, baked in the oven
  • One red and one green pepper sliced, four cloves of garlic, one sliced onion, a handful of mushrooms, cooked down slowly in some olive oil on the hob {1}
  • half a block of halloumi, sliced and dry fried
  • some left over cooked spuds, sautéd in some olive oil

Readers, it was delicious, and we shall do it again. And probably again. And there is enough vegetable left to do for tomorrow’s lunch – I shall sling in a can of chickpeas to boost it up

{1} The pepper mix was very liquid. I might actually roast the veg next time, but we live and learn.