After the excited response to my GF brownie from a few posts ago (still not quite ready to share that one… it’s not quite perfected) I decided to bring a new element into Crochet with Raymond and start to share some of my gluten free recipes and ideas. Recipe sharing is fun, especially when your choices are limited by allergies and lifestyle preferences, so I hope you enjoy peeking into my kitchen and onto my plate a bit more frequently! I love food, especially my current favourite dinner, Roast Vegetable and Haloumi Salad.
Are you a fan of haloumi? I totally love it. Up here in the Far North there is the most wicked Farmers Market on a Saturday morning where wonderful people sell their organic fruit and vegetables, breads, eggs, fish, oils, honey, plants and my favourite, the cheese people! I love to buy their haloumi every week and get quite bummed out when it rains because then I miss my weekly haloumi fix. I never used to know how to cook it, I’ve eaten it in cafes, but they fry it in butter and I just can’t do that… cheese fried in butter, it’s not my kind of meal, I like light and healthy food that fills me with energy rather than food that clogs my arteries. I’ve been experimenting with cooking it since we moved back here, and have hit on a winner of a meal which we are currently eating about three times per week!
So to make my current favourite meal, begin by preheating the oven to about 200 degrees C. I parboil my roast veges (ususally potato and kumara) before roasting them, I cut them into nice big hunks and put them in a pot and when they come to the boil I drain them and put them in an oven dish with half a big sliced onion, some salt and pepper and a light drizzle of oil. They don’t need much oil, you will see why at the end!
They take about 20 minutes to cook and while they are doing their business, prepare your haloumi. Haloumi is quite a salty and rubbery cheese and people recommend soaking it to reduce the salty flavour. I don’t, I used to, but I quite like the saltiness of it, and don’t put tooooo much salt on my veges to compensate.
Cut your haloumi into chunks, and when the veges have finished roasting, change the oven from bake to grill. Sprinkle the haloumi pieces over the veges, throw in some tomato pieces (cherry or chunks, either is good!) and pop under the grill.
Grill until the cheese starts to bubble a wee bit and go a bit brown, pull out and serve with a fresh green salad! Light, healthy, local, vegetarian and gluten free goodness.
I just finished eating it, but this picture is making me want to eat it all over again!
Because good food makes me extremely cheerful, I’m finally joining in with Planet Penny’s reasons to be cheerful. Planet Penny is without a doubt one of the best blogs ever, so pop over for a visit and get yourself a bit of cheer!
Meanwhile, I’m off, I’m on the foot on my second January sock and I’m on a roll,
have an ace weekend,
love Alice and Raymond XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX