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.

Advertisement

Lunch…

It’s so easy for me to skip lunch altogether. That’s very bad I know, but it happens sometimes, especially when I have a full day (when it’s even worse). There’s absolutely almost no excuse for this vile behaviour so this is an easy sandwich which I put together in minutes. There no method in the madness and it’s only a guide. You can use whatever you like of course; this is just what I do with any leftover roast chicken I might have in the fridge. I wouldn’t even call this a recipe.

• Cooked chicken pieces (approximately 150g but who’s really measuring?!)
• 1 courgette, chopped
• 2 chestnut mushrooms, roughly chopped
• 1 small onion, roughly chopped (you can also use spring onions if you prefer)
• 1 garlic clove, finely chopped or crushed

I put these in a shallow pan, with a little drizzle of olive oil and cook them with a pinch of paprika, chinese 5 spice and chilli flakes. Let them sizzle up and add a dash of white vermouth or honey, or both! Let it bubble up till the liquid is reduced. Serve in between some tasty polenta bread or a crusty baguette, with plenty of greens and slices of tomatoes. It’s simple but ideal when you don’t have much time to eat, but still need to! Enjoy.

Rob x