Layered & ready to cook
I was sitting in the hairdresser, flicking through AWFUL weekly women’s magazines, catching up on the celebrity gossip (as you do), when a recipe for a layered vegetarian “stack” gave me a pang for haloumi. OMG I just love squeaky cheese! As soon as I got out of there I went racing (well, walking actually) to my local Coles and thought hmmm what will I do with some haloumi tonight.
I ended up buy a salmon fillet (I’m sure that does not surprise you), a jar of tomato pesto, a bag of baby spinach and the block of haloumi.
So what did I do with these ingredients?
I was also making a slice to take to work for morning tea the next day, so I whipped that up and thought well I’ll use the oven while it’s on, one thing after the other, so I placed the salmon on a baking dish, with a little extra-virgin olive oil spray underneath to stop the fish sticking to the pan. I then layered a heap of baby spinach (knowing how much it shrivels when cooked), a few bits of lemon zest, then about 60 gms of chopped haloumi and a few small dollops of the pesto. Some cracked pepper and a drizzle of lemon juice, and it went into the oven at 180C for 20 minutes.
Ready to eat
The result was good – nice combination of flavours – except that I served it on a pile of rice stick noodles, which I adore, but in this instance they became too slippery and every forkful I put together just slipped off! It was a bit frustrating. Plus I couldn’t eat it all so there is half a fish piece in the fridge to have for lunch this week. I should cook smaller portions, but cooking for one person is not my idea of fun – I like to cook to share, as food is such a wonderful part of life.
Happy Fooding!
