GRILLED HALLOUMI & PEPPERS
I finally managed to stop cleaning today and got down to a bit of serious work, largely because I was now on a serious deadline. Somehow from the moment I awoke I was just in the zone. Such a good feeling and possibly something to do with Simon Cowell telling me he loved me (as a friend) in a dream. Strangely empowering…Anyway, it was one of those days when it got to 5pm and I realised I hadn’t eaten.
Now let me explain something: I can count on maybe 2 hands and half a foot the times this has happened to me in 4 decades. Of course, what the level of hunger usually means is that incredibly bad choices are made. I almost went out for a pizza but writing this blog is making much more happy to cook. It’s an odd thing really but maybe doing it alleviates slightly the mini-heartache of cooking just for one.
On that note, I did check out the blog of theartofeatingalone.wordpress.com. Jeez is she a bit sad or what? “37 year old woman with not a man in sight” is how she describes herself. Has done one posting as far as I can see. Presumably from the desert island she is living on. May I reiterate, I am not that woman. Life is for living whether you’re single, coupled up or in some other dysfunctional miasma of humanity.
Back to food. Hunger means craving flavour, big flavour. I was thinking anchovies, I was thinking basil, I was thinking haloumi. Probably went a bit overboard on the sodium but what the hell I’ll drink a litre of H2O before I go to bed…although it might have some fermented grape juice in there too. I met my deadline after all…
HALOUMI & GRILLED VEGETABLES (SOME OF WHICH COME OUT OF A JAR)
- 3 slices of haloumi
- A small courgette, sliced on the diagonal
- a few grilled peppers from a jar
- tbsp pine nuts
- basil leaves
- 1 tbsp olive oil
- lemon juice to taste
- 1 or 2 anchovies chopped
- small crushed clove of garlic
- Brush the sliced courgette with a little olive oil and grill until golden.
- Grill the haloumi
- Brown the pine nuts in a dry pan
- To make the dressing whisk the garlic and olive oil together and add lemon juice to taste.
- Dress the courgette and peppers with the dressing and add a little chopped anchovy if using.
- Pile on a plate with the haloumi and sprinkle over the pinenuts and plenty of shredded basil.
Three things I’m rarely without – a jar of chargrilled peppers, much more economical and tasty and making your own IMHO. Ortiz Anchovies – simply the best. No arguments. And haloumi which lasts for months in the fridge.