Halloumi, Plum tomato, Mixed Greens and Baby Spinach Salad, and a Mustard Dressing

I can’t believe that it’s September already, and I’ve not written anything on C&T since the start of August. There were quite a number of reasons for this – one of which is that frankly I haven’t been trying new recipes or doing any baking. (I feel an updated Coffee Date post is on the horizon…)

Although this blog is practically here to profess my love for the kitchen, our summer months here in the Med are too much, as in there’s way too much heat and humidity in the air already. My adding to it in the house is no help at all. So I’m taking a break.

However this won’t last long now – I know I have to get back into the swing of things very soon, so this simple salad is a good way to start.

It’s a throwback, and what a throwback which is perfect since it’s a Thursday today (and in Malta it’s also a public holiday). Most of the time I just drizzle a squeeze of fresh lemon and some extra virgin olive oil with this and I’m perfectly satisfied.

When I want something extra I add my favourite Dijon mustard into the mix and make myself the simplest of dressings. That’s all!

For the dressing:

• Dijon mustard (wholegrain mustard will also work well)
• extra virgin olive oil
• lemon juice
• honey
• course salt and pepper, to taste

Add the ingredients into a measuring jug. I just eyeball the quantities here. Don’t panic if the mix will start seizing after adding the lemon juice. It happens. Just continue mixing everything vigorously and the dressing will turn out smooth enough.

For the salad:

• 200g mixed greens, washed
• 100g baby spinach, washed
• 250g Halloumi, cut into cubes
• 250g plum tomatoes, washed and cut in halves or quarters
• pinch of salt
• pepper
• juice of 1 large lemon
• extra virgin olive oil

Place all the ingredients in a large mixing bowl. Toss and serve. Add a few more glugs of EVOO as needed. Serves 2 as a light lunch, but as with all salads, this will scale up easily.

Enjoy.

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