Quick Monday night meal: Grilled haloumi, eggplant and capsicum salad
In an attempt to beat Monday-itis today I got up at 6.30am, did my daily Body Rock workout, ate breakfast, made a coffee to take to work and on the way stopped at the public pool to swim a dozen laps before 9am. But you can’t beat Monday-itis. I left my reusable coffee cup on the roof of my car, so missed out on that Monday-must vitamin – caffeine – and when I got home found my much-used cup looking a little worse for wear….
Needless to say, dinner was going to be a simple occasion in true Monday style.
Grilled haloumi, eggplant and capsicum salad
Arrange a handful of baby spinach leaves on a plate or in a bowl. Halve about 5 cherry tomatoes, 3 baby beetroot, and slice about 6 pieces of cucumber and add to the plate. Slice 1/4 of red capsicum and 1/4 small eggplant and add to hot fry pan with a little olive oil until soft and charred. Place on top of salad. Add 100gm of haloumi to medium-hot fry pan and cook about 1.5 mins of each side until centre is soft and cheese is charred. Place on salad and top with a drizzle of sweet chilli sauce. YUM!