virtual vegan potluck : the sidelines are safer

life has gone from chilled to hectic. i’m in the midst of sorting through everything i own and packing up my life to move to london! i’m beyond excited, but with less than four weeks to go, it also means a … Continue reading

squeaky cheese: blood orange, avocado and haloumi salad

as my crusade for fast meal ideas continues, and with fresh summer produce creeping into season, it’s so nice to enjoy simple but effective flavour combinations. this salad is one example.

it’s a taste and texture delight, combining squeaky with creamy, sweet with salty, crunchy with smooth, peppery with tangy. I love how every bite tastes just a little bit different. I also love the vibrancy of blood oranges, they’re so wonderfully dramatic.

extra bonus: it only takes six and a half minutes to make.

blood orange, avocado and haloumi salad

  • 100g haloumi, sliced into 1 cm thick slices
  • baby wild rocket, washed and dried
  • 1 blood orange, peeled and sliced
  • 1 avocado, peeled seeded and sliced
  • handful of walnuts, roughly broken
  • raspberry vinaigrette, for dressing, to taste

method:

  1. combine rocket, avocado and walnuts in a bowl. toss gently and dress with vinaigrette to taste. transfer salad to a serving plate.
  2. grill, or fry in a teaspoon of olive oil, the haloumi slices until they’re golden brown on both sides. transfer haloumi to the salad.
  3. top with blood orange slices, season with some freshly cracked pepper, and enjoy!

breakfast for dinner: breakfast salad #2

I’m running with super-quick but delicious ideas this week and this combo is a great example.

I should admit I tend to eat this for dinner more than breakfast, but that’s because eating breakfast for dinner is one of my favourite guilty pleasures. In any case, I do love this as both a kick-start to the day or lazy post-gym fuel up. The eggs keep you fuller for longer, and the rocket and tomatoes provide a refreshing zing.

I make mine with gluten-free quinoa english muffins – I’m not a fan of gluten-free breads but the english muffins we get here in Canberra are fabulous because they’re not chalky or cardboardy but like a soft and nutty pillow. Mmm…

I think this would be glorious with an oozy soft-boiled egg (as much as I love them, I unfortunately react badly to soft yolks)… Cheese would also taste all kinds of amazing in this. I (reluctantly) tend to refrain from using cheese to keep a ‘cleaner’ healthier taste.

For two, all you need is:

  • 2-4 boiled eggs (depending how many you want), either soft- or hard-boiled
  • 2-3 pieces of bread, to toast
  • butter or nut butter
  • 4-5 cherry or roma tomatoes (I used an eclectic mix of baby tomatoes), cut into quarters
  • a generous handful of baby wild rocket leaves, washed and dried
  • 1 lemon
  • whole-milk ricotta cheese or goat’s cheese (optional)
  • salt and pepper to taste

method: Once your eggs are boiled and your bread is toasted, lather the toast in butter and tear into bite sized chunks. pop the bread pieces into both bowls and top with the wild rocket leaves and tomatoes. squeeze some lemon juice over the top, and add the ricotta if you desire. take your cooked eggs and, with the shell still on, cut the tops off. scoop the egg out of its shell and place on top of the salad. slice in half with a fork, season to taste, and enjoy! … too easy.