Here at Thoroughly Nourished Life I am currently:
Thinking: I wish I could have a vacation to Los Angeles in the early 90s. With Richard Gere. At the Beverly Wiltshire. With a credit card I didn’t have to repay. Yes, I am watching Pretty Woman. The rest of this list will be peppered with references. My apologies.
Enjoying: The combination of salty, squeaky haloumi, sweet dates, and vinegary dressing. Perfect for a mid-shopping lunch date at a fancy Beverly Hills cafe.
Feeling: Satisfied after a flavoursome dinner salad that was a little naughty (fried haloumi anyone), a little nice (spinach, almond). and thoroughly nourishing.
Wearing: In reality? A pair of jean shorts that Chris hates, a singlet with a mustard stain (please don’t judge), and a cardigan (pre-Autumn continues). In my Richard Gere fantasy? Probably this dress, because, who wouldn’t?
Needing: More dates, almonds, spinach and haloumi so that I can make another batch of this salad next week. Also, one of these to follow. And a bubble bath while listening to Prince (or is that the artist formerly known as the artist formerly known as Prince?).
Wanting: This Pretty Woman print for our new home. And to go and pick at the leftovers of this Haloumi, Date, and Almond Salad that are currently residing in my fridge.
Planning: What I am going to bake over the Easter long weekend. Large bowls of salad will be required to counteract the forecast sugar consumption. I may also be planning on binge-watching Pretty Woman and singing ‘Wild Women Do’ on my long weekend runs.
Drinking: A cup of green tea. Every morning. Every night. All day. It keeps me going.
Haloumi. Date, and Almond Salad
Gluten Free. Vegetarian. Serves 2.
Inspired by Shutterbean’s Spinach Salad with Dates and Almonds
- 1/2 medium red salad onion
- 1 tablespoon seeded mustard
- 2 tablespoon balsamic vinegar
- 1/2 tablespoon olive oil
- Generous pinch each salt and black pepper
- 75 grams haloumi
- 1/3 cup raw almonds
- 120 grams baby spinach leaves
- Thinly slice red salad onion and mix with seeded mustard, balsamic vinegar, olive oil, salt and pepper in a small bowl. Set aside until needed.
- Slice haloumi into small squares bout 2cm square and 0.5cm thick (about the size and thickness of a scrabble tile)
- Heat a small non-stick frying pan over medium heat and add haloumi and almond. Fry, stirring occasionally until the haloumi is browned on both sides.
- Place baby spinach leaves into a large salad bowl. Add haloumi and almonds and pour over onion dressing. Toss well until everything is coated in the vinaigrette.
- Serve and enjoy.
Now, currently I am finishing my cup of tea and off to fantasise about a shopping spree on Rodeo Drive. Wild women do, and they don’t regret it.