I had been having this piece of halloumi in my fridge for quite a long time. it’s a good thing you can keep it for as long as I did, or I would have had to throw it out. You see, up until today I had never tasted halloumi. Read about it, heard about it, thought about it, but never actually ate it… But when I was going through the new issue of Olive magazine I saw this delicious salad; all with ingredients I had still lying around and therefore perfect for a Monday afternoon lunch. I have to leave for a photo shoot today at about 4 pm and will only be back late, so no normal dinner for me. I made that up by eating a healthy lunch. Now how good is that of me…
I am actually a little bit concerned about going away right now, as Witje, our oldest cat at the moment, is not doing very well and I am afraid it is gonna be the end of the line for her. The problem with having cats that are all only one or two years apart in age, is that they all grow old at more or less the same time. It’s not too long ago that we had to bring Joepie away and now it looks like Witje is going to be next. She might still recover; it’s not so bad that I have to rush her to a vet, but I have this gut feeling that if I take her to the vet, I will not be bringing her home. We’ve been constantly keeping an eye on her over the last couple of days but it’s almost as if she is growing older by the hour. I remember when I went to the vet with her three months ago, for a checkup and to have her nails cut, and they were amazed at how well she looked for a cat her age… And she did at that time, but it’s amazing how quickly that can chance…
Will see what tonight brings… Fingers crossed that she starts to feel better. I just hate it when this happens!!!
But back at the topic of this delicious and simple salad… Do give it a try if you’re looking for a healthy and quick lunch.
- 250 gr cherry tomato, halved
- ½ finely sliced red onion
- ½ crushed garlic clove
- juice of ½ lemon
- 1 tbsp of olive oil
- 150 gr puy lentils
- 250 gr haloumi
- fresh cilantro (coriander)
- Half the tomatoes and toss them with the garlic, onion, juice of ½ a lemon and the olive together in a bowl.
- Cook the lentils for about 15 minutes or until tender, drain and add to the bowl. Season and toss.
- Chop 250 gr halloumi into cubes and fry in a splash of oil until golden. Stiry roughly chopped coriander through the lentils and serve with the halloumi.
How quick is that?