Messy Halloumi Burger

The mess comes when you eat it 🙂

This is a nice alternative to meat for lunch or dinner.  I’m not a cheese connoisseur, but give me two slices of grilled halloumi and I will be sorely tempted to eat the whole block (I never have for I am not a ….. glutton….)

 

Ingredients for 1 simple burger 

• 2 decently thick slices of halloumi
• 3 thin slices of aubergine (eggplant)
• 2 slices of red onion
• 3 slices cucumber
• 2 slivers of avocado
• A handful of rocket
• 1 roll of your choice (I’m in love with Warburtons Soft Seeded rolls because of the low sugar content)
• 1 tablespoon balsamic vinegar
• A little aïoli and chili sauce of your preference

Method

1. Put the onions in the balsamic vinegar for a few minutes. Drain then add the halloumi, aubergine and onion to a baking tray and place under a hot grill until the halloumi starts to bubble and brown slightly.
2. On your bun, spread some aioli on one side.  The grand assembly order I go for:

• Aubergine first
• Cucumber next
• Avocado
• Onion followed by the halloumi
• Top with rocket and some chilli sauce

Could something so tasty be so simple?  Yes!

Tash

 

“Everything you see I owe to spaghetti”

Fully loaded, delicious chicken wraps

Woah.  It’s been ages since my last post.  I vow not to leave it this long again!

This week I’ll be eating a fairly standard dinner for a few nights.  Eating the same food for a few days really doesn’t bother me, although I appreciate for some people they need daily variety.  Having a pre-planned idea of what I’m eating during the week helps in many ways:

• My budget.
• Not wasting food.
• Saving time, particularly if I can make batches of food that I can prepare in advance.
• Pay attention to what I’m eating health wise.

This week, I’ve inadvertently ended up with chicken wraps.  It’s got a great balance of vegetables, protein and very low sugar.  I liked this combo so much I’m sharing it.

Total cooking time: less than 20 minutes!

Makes: 2 wraps

Ingredients (for the hot stuff)

• 1 skinless, deboned chicken thigh per wrap (I have precooked a few pieces)
• 2 multi-seed or wholewheat wrap
• 1/4 red pepper, sliced
• 1/4 red onion, sliced
• 1 glove of garlic, crushed
• Small handful of mangetout, sliced
• Small dashes of cinnamon, cumin and paprika for smokiness

Ingredients (for the cold stuff)

• 2 baby tomatoes
• 2 slices cucumber
• 1 tbsp sweetcorn (unsweetened, no added salt)
• 1 tbsp sliced black olives
• 1 small gherkin (pickled cucumber for the US readers)
• 1 tbsp cottage cheese
• Handful of sliced lettuce
• Dash of balsamic vinegar

Method

1. Gently fry the onion, red pepper and garlic until softened.  Add the garlic and spices, cook for a few more minutes.
2. If you haven’t precooked your chicken, slice and add to the pan until cooked.  Like I said, time is key for me so I sliced a precooked chicken thigh and added it to the pan until thoroughly hot.
3. Add the mangetout towards the end of cooking.  It’s a delicate little vegetable that can easily become too limp if cooked too long.
4. Whilst the hot stuff is cooking, chop the cold ingredients and combine everything in a bowl except the cottage cheese and lettuce.  Add a few drops of balsamic vinegar.
5. Heat up your wrap in the oven according to instructions.
6. When the chicken is ready, your wrap is warm and the chilled salad mix is ready, start the grand assembly!  My preference for ordering is:

• Lettuce on, then the salad mix
• Add the cooked chicken mix
• Top with the tbsp of cottage cheese
• Wrap and enjoy 🙂 

I’m currently going through a MAJOR sriracha phase – sriracha on everything!!!  If you want a bit of a kick, add a little before you wrap and eat – this is where the sugar content of the meal came from and it can easily be left out. Unless you are in the grips of a similar addiction….

It’s the simple food that keeps me happy – and sane. The second wrap will be my lunch tomorrow and I can’t wait.

Enjoy!  If you have any suggestions for my new chicken wrap sensation, leave me a comment.

Tash