Most weeks I have a bit of a menu planning thing going on Monday to Friday. It just helps me when the days get a little crazy and the “what’s for dinner?” questions get fired at me from the moment I pick up the youngest from school.
Mr SY has learned NOT to ask on bluetooth, on the highway, on his commute home from work, “what are WE thinking for dinner?”. Because that is very much the royal “WE”. Last time I researched, no-one had invented a way for someone to cook dinner remotely.
No, Monday to Friday I saddle up and produce something that I hope gets a majority thumbs up. Come Saturday, I down tools and refuse to think or plan what’s on the menu.
Thankfully, Mr SY loves a bit of kitchen action (get your minds back to cooking please!) … and he’s only too happy to whip up something tasty.
This is a little recipe that I kind of developed and delegated to his skills. It’s easy, light and ticks all my flavour boxes. Disclosure, I’m truly a sucker for anything with haloumi in it. Love the stuff.
If you’re vegetarian, just drop the prawns. Too easy.
Speaking of the prawns, if you’re that way inclined, these are organic, wild-caught, sustainable prawns caught and snap frozen here on the Sunshine Coast (Higgs Seafood). Apart from being extremely tasty, they come peeled and ready to use – 400g worth of prawn meat without the fuss.
The way the flavours of the prawns, roasted pumpkin and haloumi come together is just magic.
(serves 2-4 depending on your hunger levels)
1. Pre-heat over to 200 degrees Celsius.
2. Toss diced pumpkin in a dash of olive oil, salt and pepper. Place on tray lined with baking paper.
3. Put pumpkin in oven and bake for 10-15 minutes until golden. Remove from oven.
4. In a non-stick fry-pan, add pine nuts and toss until just turning golden. Remove from heat.
5. Add slices of haloumi to pan, turning when browned. Remove from heat and dice.
6. Cook prawns in frypan in batches so they cook through quickly. Remove from heat.
7. In salad bowl, add baby spinach, pumpkin, pinenuts, haloumi and prawns. Season to taste and drizzle with olive oil and a squeeze of lime. Lemons also work beautifully.
8. Serve and enjoy.
Do you have a light, weekend salad-as-a-meal recipe that you regularly trot out? Are you obsessed with haloumi like I am?