The sun was shining into my kitchen as I did my pre-lunch fridge surfing, prompting me to pull together a little salad in celebration of the first free Vitamin D of the year.
- Bag of salad
- Pine nuts
- Black olives
- Extra virgin olive oil
- Dry fry the halloumi in slices, keeping a sharp eye so that it browns but doesn’t burn.
- Meanwhile arrange salad leaves, hazelnuts, pine nuts and pitted black olives* in a bowl.
- When the halloumi is cooked place on top of the salad and drizzle with a little extra virgin olive oil and fresh lemon juice.
* I have discovered the small sachets of pitted black olives by Crespo. They are delicious and a far cry from the horrible pitted ‘black’ olives that are really green olives dyed with squid ink.