School is back on Monday after a lovely, not so long Summer holiday. Essie is starting school this year and she is beside herself with excitement. All books are contacted, lunch boxes labelled, uniforms ironed, new socks and shoes purchased etc. The list is quite long and I’m feeling pretty chuffed with myself that I didn’t leave it all till the last minute and I’ve been able to enjoy the last week of holidays with the kids. We are all trying to squeeze in as many swims as we can as well as watching the tennis and playing many rounds of Monopoly Junior before Monday arrives!
I was so tempted to scrap the dreaded contacting of books this year and just purchase book covers but then I thought I could get the kids’ gorgeous drawings and contact them on so they can enjoy them all year. They look fabulous – some have more air bubbles than others but who notices with such clever little sketches. Below is some of Tilly’s artwork and as you can see she loves her animals.
With school starting, so starts the regular routine of menu planning and stocking the freezer each week with goodies to throw into lunch boxes. I hit the markets, the butcher, the bakery and the supermarket this morning, all before 9am, to stock up for our week’s menu. It takes a bit of effort, but it makes the week run smoother and I have little food wastage at the end of the week.
If I am buying something for a recipe that doesn’t require the full amount then I will plan another meal for later in the week that will use the rest. Haloumi was on my shopping list this morning and I knew I only needed half a pack for a recipe later in the week so I used up the rest in a salad for lunch.
This salad is incredibly quick with just some salad leaves, a tin of baby beetroots, a handful of toasted pecans, tomatoes and pan-fried haloumi. The haloumi takes about a minute to cook and makes for a substantial salad. Perfect with a good loaf of bread spread with butter or avocado. A very lovely weekend lunch or light dinner.
haloumi and beetroot salad
1 small can of baby beetroot, drained, halved or quartered
1/4 cup pecans, toasted
2 tomatoes, chopped
1 small lettuce or a few cups of rocket and spinach
2 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil
1 clove of garlic, crushed
sea salt and freshly ground black pepper
150g haloumi, sliced in 1 cm pieces
a little drizzle of olive oil
Arrange the salad greens, tomato, baby beetroots and pecans on a platter.
In a small jar place the balsamic vinegar, olive oil, garlic and a little salt and pepper. Shake until combined then adjust the seasoning to taste.
Heat up a pan on a medium to high heat and drizzle in just a little olive oil. Pan fry the haloumi for about 30 – 60 seconds on each side or until golden brown. Remove from pan and place on top of salad.
Drizzle over the dressing, grind over some black pepper and serve immediately. Haloumi is best eaten piping hot so don’t muck around and start taking photos of it!