Christmas can be stressful, all that build up for one day. However magical and festive it is, I sort of love the calm after the storm. Leftovers are a huge part of that, the stress of cooking for many has gone. Beautiful cold cuts of meat, piled with pickles and cheese. Pickling is one of my favourite things to do around Christmas time, in fact making jars of all different things brings me so much joy. I intend to hand out handmade gifts this year, I’m attempting chilli jam and different chutneys.
As we are about to head in to July and the beginning of peach season, I thought I would make a super simple salad containing them. Juicy and sweet and perfectly combined with salty prosciutto, creamy avocado, peppery rocket and finished with a honey and thyme dressing. I feel like a bit of a cheat calling this a ‘recipe’ as it really is so simple to pull together. Just griddle the peaches and whip up the dressing, five minutes to a tasty lunch.
One promise that I have made to myself this year, is to try and save money. Now, I spend a heap of money on sushi. It is my favourite food and I genuinely can’t go in to town without stopping at Wasabi. E’s favourite snack is edamame and I genuinely take whole responsibility. But hey, she could prefer crisps…so I think I’m doing Ok on that mama front. The one thing you have to remember when making this bowl, is there are few rules. In fact, there is only one rule: make sure your fish has been pre-frozen to kill all bacteria. Either buy it frozen, defrost in the fridge overnight and use it the next day or speak to your fishmonger at the supermarket to see what journey your fish has been on.
This dish contains Omega-3 fatty acids, protein, vitamin B6, vitamin D, fibre, potassium, carbohydrate, calcium, iron…I could go on. Basically, all of the ingredients together create a healthy meal that will fill you up and hopefully not make you want to snack in the middle. I’ve added a super quick pickled side salad which you can take or leave. You could switch out the white rice for brown if you prefer and want to go down the proper healthy route.
You could also add a spicy mayo if you’re a heat lover like me, just mix 2 tablespoons of mayonnaise with one tablespoon of sriracha.
Happy new year everyone! Can’t quite believe we have reached 2017, last year went by so quickly it was all a bit of a blur. I for one am welcoming the fresh start with open arms, the decorations are down, the house is clean and I am focusing on new recipes for the year. Before I get in to this delicious salad, I just want to mention that I have added a new feature to the blog. In my top bar or top left if on mobile, you will find my ‘Food Calendar’. I have listed all food awareness days, weeks and months for the UK, US, Internationally and World. I will be updating it if new ones arise, so you will never again miss ‘National chocolate cake’ day. I hope you find it useful and I will be creating recipes to mark each event.
Now, let’s talk about this delicious salad. Packed full of rainbow vegetables, in season beets and radish. Salty halloumi and topped with a lemon, caper, chilli and garlic dressing. Simply delicious and so bright that it makes me smile. I ran a poll and the majority of you voted to see a lot more vegetarian recipes, turns out a lot of you are vegetarian. So I am ploughing my efforts in to researching and creating some delicious meat free alternatives. If you are doing #veganuary or are a vegan, simply remove the halloumi and replace it with something else you enjoy or eat the salad alone, it is very satisfying and packed full of nutrients. My Husband is currently eating it out of the serving dish with a serving spoon because ‘it is just so tasty!’
Once you get past all the chopping, the salad is easy to assemble and the dressing adds that extra bit of kick you need. Please know that this salad does not need any salt added, as the capers and halloumi add a decent amount of salt already. I hope you like it, I hope you decant it in to tubs and take it to work. Here’s to a tasty 2017.