The prospect of eating out a lot and stuffing your face with Christmas food and treats seem so appealing in November, but by the time January hits, put a steak in front of me and it makes me want to throw up. Our bodies are amazing at adjusting and telling us what we need, and come January many of us crave greens and light meals. I love salads because they're quick to make and you can play with whatever you have in the fridge and get really creative. To make them a little warmer in the cold months I tend to cook the vegetables. Here is a really quick one that you can double up and take to the office for lunch the next day.
- Two handfuls of salad leaves (I like rocket, spinach and watercress as it is a little bit peppery, but choose what you like best)
- 1 red pepper, finely chopped
- A handful of baby plum tomatoes, sliced in half
- A bunch of asparagus
- 100g halloumi cheese
For the dressing:
- 2 tbsp olive oil
- Juice of 1 lemon
- A pinch of salt
- A pinch a black pepper
- Put 1 tbsp of olive oil in a frying pan and cook the asparagus on a high heat for a couple of minutes, tossing every few seconds. Remove from the pan and set aside.
- Add the red pepper and tomatoes to the pan and cook for 2-3 minutes. Make sure you keep tossing them as the heat is high and will burn them otherwise. Remove and set aside.
- Slice the halloumi and cook it in the pan, turning after a minute or when it turns golden brown and crispy. Remove and set aside.
- Make the dressing by adding the olive oil, lemon juice, salt and pepper to a small jar and shake.
- Time to assemble everything! In a bowl, make a bed with the salad leaves, place the peppers and tomatoes next, followed by the halloumi and finish it with the asparagus. Pour the dressing evenly and give it a good mix with a pair of salad servers.
- The most important step.... enjoy this delicious sunny salad!