Supper

What shall we have for supper? (1)

I am neither a ‘foodie’ nor a dedicated cook and food programmes on television make me feel quite queasy, though strangely not when they are on the radio. However, I do have to feed my family (anything in number from 2 to 6 at present, but more if others of the clan come to visit) and while I am happy to have soup every day or jacket potatoes with beans and salad, there are mumblings of dissent from others. My family learnt long ago never to praise anything I had prepared because, lacking imagination/interest/time, I would then serve it at every opportunity. Kedgeree three days running does pall quickly, for example. Things have improved, that is to say, I have improved, though not markedly. Occasionally, though, I try something different and the following salad proved to be really quite tasty and filling and we’ve only had it twice since I discovered it on January 23^rd. That’s not too bad, really, by my standards.

Grilled halloumi, avocado and papaya salad

Serves 2
Preparation: 15 min
Cook: 10 min

·         2 tbsp olive oil

·         1 papaya

·         2 limes

·         50g wild rocket

·         2 ripe avocados

·         1 tbsp capers

·         250g halloumi cheese

Method

·          Halve the papaya lengthways, scrape out the seeds, remove the skin and slice or dice. Transfer to a bowl. 

·         Halve the avocados lengthways, twist apart, remove stone and skin. Slice chunkily.

·         Pile the avocado over the papaya and squeeze over 1 lime.

·         Add the capers. Pile the rocket on a platter, top with papaya mix.

·         When ready to serve, slice the halloumi quite thickly, smear with remaining oil. Heat a griddle or heavy-based frying pan and cook for a couple of minutes a side until griddle-etched or patched with brown. Transfer to the salad, squeeze over the remaining lime and serve.