Tomorrow marks the beginning of a new chapter in my life. My best friend and partner is relocating to the UK after 5 years of a lot of travel, learning a new language and thousands of hellos and goodbyes. Thank god for air miles!
You can imagine I’ve had a lot on my mind. First there’s the whole buying a house thing; legalities, finances, fixing up the property, and that’s not to mention stamp duty, painting and decorating and of course furnishing the entire place. Then comes the idea of budgeting which I don’t even want to think about (as I admire my new leather boots). And finally… I have to live with a boy!
But really, despite the obvious nerves, I can’t wait.
Simple salads are the order of the day, crisp textures and clean tastes. This salad has got a mix of baby gem lettuce and red chicory, teamed with broad beans and slithers of radish. Grilled halloumi is basically the best thing in the world, and gives this dish some substance. Perfect on its own, with a buttery baked potato or tossed with pasta.
Don’t worry, I promise I’ll come back next time with something disgustingly unhealthy and delicious.
Halloumi + Radish Salad
250g halloumi cheese, cut into inch thick slices
8 or 9 radishes, thinly sliced
1 baby gem lettuce, thinly sliced
2 red chicory heads, thinly sliced
100g canned broad beans (optional)
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh mint
White wine vinegar
Toss together the sliced radishes, baby gem lettuce, chicory, broad beans and chopped herbs, season to taste and set aside.
Fry the halloumi in a little olive oil until just golden on the outside, around 2 minutes either side.
Dress the salad with 2 tablespoons of olive oil and a splash of white wine vinegar, and serve with a couple of slices of halloumi and extra fresh dill.