Salad days… with haloumi

Haloumi and mixed bean salad

Before lunch I wrote a few hundred words on the transtheoretical model of health behaviour change and how it can be used to reduce childhood obesity. Please don’t ask me to elaborate – I’m not actually sure I could!

Anyway, before launching into my assignment that is due Friday, I thought I’d whip up a healthy and tasty lunch. Healthy because I’ve written a lot lately about the causes of cardiovascular disease and obesity is a biggie. Tasty, because, well let’s face it, what’s the point of eating food that isn’t?

So, back to lunch.

With uni two or three nights a week most weeks this year, I have needed to be a bit more organised with food. Otherwise I end up grabbing a kebab before class every time, or shovelling masses of cheese on toast [accompanied by a large-ish glass of red] down my gob after class when I get home, usually around 9pm.

This is also very helpful now I’ve reached the pointy end of the semester. Four huge assignments and 2 small assignments all due before 2 November. And an exam. Ugh.

To make things easier, I’ve been cooking up one or two meals most Sunday afternoons, which will keep well in the fridge for a few days, or can be popped into the freezer. Sunday just past I made a very scrummy pot of spag bol sauce [loads of veggies], and roasted a heap of pumpkin, sweet potato and made a big batch of semi-dried tomatoes. Perfect for adding to salads. Which I did today.

Haloumi and mixed bean salad
[serves 2] 

What you need:

• 40g baby spinach
• 300g tin of 4 bean mix [you could use any legumes – white beans, chickpeas etc. I just had a MASSIVE tin of 4 bean mix languishing in the back of the pantry…]
• 200g roast pumpkin
• 100g semi-dried tomato
• few slivers of red onion
• 150g haloumi, sliced into 4
• 1tbs balsamic vinegar [I use the beautiful Star Anis apple balsamic which is gorgeous on its own]
• 1tsp olive oil
• pepper

What you do:
Pop the spinach, 4 bean mix, roast pumpkin, semi-dried tomatoes and onion into a bowl. Mix the oil and vinegar into a dressing and pour over the salad. Mix together gently. Add pepper to taste.

Salad sans haloumi

Cook the haloumi [I use a non-stick teppanyaki grill on my cooktop] for about 1-2 minutes on each side until golden.

Serve the salad and place the haloumi on top.

ENJOY! [a squeeze of lemon is good too!]

What are you tips for quick meals when you are busy?