Grilled Halloumi and Bell Pepper Salad

Adapted from this recipe at Tesco, this is a sweet and salty one. The salad adaptation is layered with the herby parsley at the bottom, succulent roasted bell peppers, salt and savoury halloumi, cruncy pine nuts and nibbles of sweetness from the raisins.

Ingredients (Serves 1):

• Fresh Halloumi- 50 gm
• Bell peppers- 2 medium
• Parsley- 1/2 cup; chopped
• Cayenne- 1 tsp
• Balsamic vinegar- 2 tsp
• Olive oil- 2 tsp
• Pine nuts- 1 tbsp
• Raisins- 2 tsp
• Lime- 1 quarter; juiced

Preparation:


Halve bell peppers and place in oven with skin side up. Grill on high for about fifteen minutes.

Once the skin turns to blister and char, remove from oven and skin. Chop peppers into small pieces. Refrigerate to cool it down. Dress with balsamic vinegar an olive oil mixture.

In a clean pan roast pine nuts till golden brown. Brush chopped halloumi into pieces and fry on high. Once cheese starts to melt and char set aside. Once cooled sufficiently rub in lime juice.

Chop parsley, and layer at bottom of bowl. Layer with grilled bell peppers and halloumi slices. Top off with roasted pine seeds and raisins.

 

Serve cold. Bon appetite.

Sumeet's Salad

This one was an off the cuff salad turned out with leftovers in the fridge. Naming it after my friend Sumeet  as we randomly created this recipe while discussing philosophy, meaning of life, process  analytics and rummaging through the fridge for a side dish to our grilled calamari.

Ingredients (Serves 2):

• Salad leaves- 200gm; Mix of lettuce, baby spinach, rocket salad
• Bell Pepper- 1 large; diced
• Carrot- 1 medium, julienned
• Parmigiano-Reggiano- 1 inch; grated
• Walnuts- 1 tbsp
• Thyme- 1 sprinkle
• Rosemary- 1 sprinkle
• Sage- 1 sprinkle
• Balsamic Vinegar- 1 tsp

Preparation (5 mins):

Combine chopped bell pepper, carrot, shredded salad leaves and

herbs. Toss with grated parmesan, crushed walnuts and balsamic vinegar. 

Serve chilled.