SALAD YOU CAN MAKE FRIENDS WITH
Although this does involve a bit of work at the stove, it is so absolutely divine when scoffed with a beer on a hot hot Saturday night, and it's really filling.
You will need:
Pumpkin (I used half a butternut, about 800g before preparing), cut into batons of about 1.5cm
Haloumi cheese (250g packet), sliced into bits about 4mm thick
Green beans (a good handful), topped and tailed and cut in half
Chickpeas (a small can), rinsed and drained well
Rocket (aragula) or baby spinach leaves, however much you want
Honey
Olive oil
Balsamic vinegar
One lemon
How to make it:
Start with preparing your pumpkin. Place the pieces onto a lined or greased baking tray and roast. I cooked mine at 240C for about twenty minutes.
While the pumpkin is cooking, grill your haloumi. I did it in a frypan with a splash of olive oil, but if you have a grill that's probably better. Make sure they're golden on both sides. Set aside on paper towels.
Cook your beans. I did mine in the microwave in a pyrex jug, with a bit of water and then covered with cling wrap. Nuke on high for two minutes, then take them out and immediately rinse them in cold water. This stops them cooking and makes them nice and crunchy.
After rinsing your chick peas well, try and remove any skins that are floating around. Put in a bowl and squeeze half a lemon over them.
Rinse your salad greens and pat dry.
When your pumpkin is almost done, pull the tray out and drizzle the pumpkin with a little bit of honey. Put back in the oven for another 5 minutes whilst you prepare the dressing.
In a coffee mug, mix the juice of the other half of the lemon, one tablespoon of olive oil and two tablespoons of balsamic vinegar.
Get the pumpkin out and set aside to cool for a minute.
Mix the rocket, chickpeas and beans well with the dressing. Add the pumpkin and haloumi and mix gently.
Serve in big bowls and eat it in your underwear whilst making "Mmm" noises.