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
- 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.
- On your bun, spread some aioli on one side. The grand assembly order I go for:
- Aubergine first
- Cucumber next
- Onion followed by the halloumi
- Top with rocket and some chilli sauce
Could something so tasty be so simple? Yes!
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
- Gently fry the onion, red pepper and garlic until softened. Add the garlic and spices, cook for a few more minutes.
- 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.
- Add the mangetout towards the end of cooking. It’s a delicate little vegetable that can easily become too limp if cooked too long.
- 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.
- Heat up your wrap in the oven according to instructions.
- 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.