After two weeks in Greece, visiting my family, I am back and ready to be doing some more cooking and baking. This is my forth day of self-isolation (10 more to go!) and although I would love nothing more than be able to see my friends and go to work, I am welcoming these two weeks with an open mind, trying to gain perspective on things that are going on in the world, understanding myself in different ways and ultimately keeping myself busy by doing some educational research for my course, reading for pleasure, watching loads of movies and working on my recipes.
I am a massive salad fan and thought it was time to share one on here. The only thing I am picky about when it comes to salad making is the dressing. Not the dressing itself so much but rather the fact that IT MUST have some sort of dressing even if it is simply a splash of olive oil and some lemon juice or vinegar.
-red bell pepper
Personally, I prefer when salads are thinly chopped as I always get embarrassed when I'm eating in a public place, trying to stick a massive piece of lettuce in my mouth (Yes, I am that awkward).
So, for this salad I've chopped the lettuce and peppers finely and mixed them in a bowl with the baby spinach leaves and the carrots. For the carrots, I used a vegetable peeler so that they too are as thin as the rest of the veg. Next, I added a tablespoon of olive oil and half a cup of lemon juice alongside a handful of pumpkin seeds, sunflower seeds and chia seeds. I always make sure to add some sort of seeds or nuts into my salad as they offer a massive amount of nutrients and they also just taste good.
Finally and obviously the best part of this salad is the halloumi. At the moment I am avoiding fried foods as much as possible so I cooked the halloumi on a pan with a tiny drizzle of olive oil, just enough so that the halloumi doesn't stick to the pan and then wiped it all over its surface with a paper towel. Added the halloumi in the salad and for a nice finish, drizzled some balsamic glaze.