Last day of April, how the time flies! It has been quite a busy month with school holidays, lots of recipe testing and an almost week-long trip to the Philippines during which I tried to enjoy as much local cuisine as I possibly could, more about that next time…
Needless to say, with all the delicious food floating around the house as I was working toward a few deadlines at once, and a myriad of new dishes consumed overseas, our tastebuds were feeling pretty happy, but, at the same time, they began to crave something light and familiar again.
Made from the most basic veg I always keep on hand and a little haloumi which I absolutely adore for its natural saltiness (superb paired with watermelon) and the gorgous gooey-but-chewy texture when grilled, the salad was a quick throw-together number, and a much needed respite from all the pigging out earlier in the month and overseas. Oh, and there’s one more thing…
Wholesome Cook has been nominated for the Australia’s Best Blog 2012 award in the People’s Choice category! To get there, I need your votes – it is a People’s Choice award after all. If you have a spare minute, I would very much appreciate it if you cast your vote, juct click here then find Wholesome Cook in the list and vote. And thank you to Danny and Jeannie & Richard who have also recognised me with a Versatile Blogger award this month – love your work!
I used a pre-mixed green salad of baby kale, spinach, beet leaves and mixed mesculun. Feel free to add mixed canned beans, diced capsicum and shaved carrot to the mix as well.
- 250 g mixed salad greens
- 2 ripe tomatoes
- 1 lebanese cucumber
- 165 g can of unsweetened corn
- 2 tbsp sweet chilli sauce
- 100 g haloumi cheese
To make the salad:
Arrange salad leaves in your bowl.
Dice tomatoes and cucumber, place them into a mixing bowl and add drained corn kernels.
Add sweet chilli sauce and mix well.
In the meantime, prepare haloumi:
Slice cheese into 0.5cm slices.
Heat a small fry pan over low heat.
Place haloumi slices in the pan and fry, on both sides until slightly golden.
Remove from pan and chop into chunks.
Distribute ‘confetti’ vegetables over the leaves. Top with fried haloumi chunks.