There were various bits and pieces in the fridge, but it took me a while to decide how to combine them for lunch. In the end, I went for fried haloumi cheese based on a Hugh Fearnley-Whittingstall recipe cut out from an old Guardian magazine - I used his haloumi coating and salad dressing which do complement each other perfectly. The haloumi is simply sliced and then coated in a mix of flour and paprika and fried very briefly - less than a couple of minutes each side - so simple, but the slight crispy coating really works. The salad dressing mixes a tsp of honey, the juice of half a lemon, a crushed garlic clove and some olive oil, whisked together. Our salad was some lamb's lettuce and pea shoots, cherry tomatoes, cucumber and sweetcorn. The salty haloumi and sharp lemony dressing taste fabulous together!
Dinner matched some portobello mushrooms from the vegbox with fillet steak - another great combination! The mushrooms were baked according to the Jamie Oliver recipe I did the other day, but without the goat's cheese this time. So the mushrooms are coated in a mix of thyme, garlic, chilli, lemon juice and olive oil, with a few more slices of garlic stuck into the top, dotted with butter and baked for 15 mins. Served with simply fried fillet steak, some spinach and potatoes.
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