Sunday, 2 November 2014

House salad with Grilled Halloumi and Grated Beet

I almost want to leave this post with one line, my flatmate ate this salad and had seconds!
But I guess i will have to go into the topic a bit more because you don't know Cribs. He doesn't like most vegetables especially mushrooms, possibly carrots, mashed potatoes and many more but I cannot think of them right now.
Last christmas as a joke I gave him a bag of vegetables shaped candies, and he didn't eat them either... actually I think he would eat them but likes to keep the candies on display to prove a point on his dislike of eating vegetables.

House salad with Grilled Halloumi and Grated Beet
Adapted from the recipe for House Salad from one of my favourite cookbooks Whitewater Cooks at Home by Shelley Adams 
Ingredients
6 cups red leaf lettuce or mixed greens, no iceberg lettuce!
1 beet, peeled and grated
1/2 cup cherry tomatoes, quartered
1/2 cup fresh dill
2 Tablespoons extra virgin olive oil
1/2 cup Halloumi, cut into 1cm squares 
1/2 cup pumpkin seeds
1/4 teaspoon sea salt 
1/4 teaspoon freshly ground black pepper
2 eggs

1. Wash and dry greens, tare into bit sized pieces place in salad bowl
2. Heat olive oil in skillet, add chopped halloumi and pumpkin seeds, season with salt and pepper. Fry for 3-5 minutes until pumpkin seeds plump and pop and halloumi turns golden brown, set aside. 
3. Boil eggs for 4-5minutes, peel. If you prefer hard boiled cook longer. 
4. Place grated beets, cherry tomatoes, chopped dill, fried pumpkin and halloumi and eggs on top of greens. 

Dressing
1/4 cup balsamic creme (i used fig balsamic crema)
1/4 cup extra virgin olive oil 
1 Tablespoon fresh dill, chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

1. Mix all ingredients together and drizzle over salad. 

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