Ah, at long last. My food mojo is back. The mojo where I dream up random combinations and they make it into reality. I kind of dreamt this one up very vaguely based on the idea of a delicious Halloumi and steak salad we had back at our South African themed Christmas meal (my other half is from SA) and several times since too. I’ve taken the basics from it and changed it up a little – and made a heavenly salad in the process! This got a big thumbs up from my man (even though it was salad haha! and its low in FODMAP’s and gluten free without any compromise on flavour!
The potatoes make this an easily gluten free meal – though you could swap out for another carby item or leave out altogether. Lemon and maple syrup may seem a bit of an odd combo in a salad but the lemon cuts through the sweetness and the slight smoke of the bacon complements the sweetness of the maple so well together – I’ve used this in a few other salads and it works a treat. And I am fully signed up to the capers club now – only took 34 years!! Plus I am definitely liking Halloumi now, its a bit like aubergine – cook it well its heaven – cook it bad, ah well yeah that will be hell then!!
Serves 2
120g Halloumi, 1cm dice
3 tsp garlic infused oil
3 unsmoked bacon rashers, diced
1 large tomato, diced
1 tbsp. capers, rinsed and drained
1 tbsp. cornflour
1 tbsp. lemon juice
1 tbsp. maple syrup
50g baby spinach
8 new potatoes
Black pepper
4-5 Basil leaves to garnish

Start by pre-heating the oven to about 200o. Coat the potatoes in a little of the oil, place in a shallow baking dish and roast for 45 minutes, or until cooked through.

Meanwhile, coat the halloumi cubes in cornflour.

Heat the remaining oil in a large frying pan, cook the bacon until crispy and lift out onto paper. In the same pan, add the capers and tomatoes, fry for 3-4 minutes, stirring often over a moderate heat until the tomatoes are starting to soften.

Push the tomatoes and capers to the side of the pan and add the prepared halloumi, fry without turning for 3 minutes or until golden and turn over and fry until golden all over. Stir in the lemon juice and maple syrup, coat everything well. Season with black pepper.

Place the spinach in a large serving bowl or plate. Halve the potatoes and place on top of the spinach, spoon over the bacon & halloumi. Scatter over the basil.

This is definitely a summer keeper! I love the salty little fried cubes of tasty cheese and they are weirdly addictive! Your salad may lack some depending how ahead you are with timing!!

By andrei