Halloumi Salad

When the weather's warm I often don't want to spend a lot of time in the kitchen over a hot stove. Having a quick, flavorful salad on rotation ensures that I can escape the kitchen AND get a delicious meal after a long day. Halloumi is an incredibly flavorful (and salty!) cheese and the perfect addition to a salad. 

Halloumi Salad

• 2 oz/2 slices of Halloumi (usually comes pre-sliced)
• 2 cups arugula
• 1 cup halved cherry tomatoes
• 1 tbsp balsamic vinaigrette
• 1 tsp extra virgin olive oil

Get your pan very hot and add a quick spray of your favorite non stick spray (I prefer coconut oil). Put your halloumi down on the hot pan and let cook for about 30 seconds to 1 minute until there is a nice sear. Flip halloumi and do the same thing for the other side. Toss arugula and cherry tomatoes together with olive oil and balsamic vinaigrette. 

Aloo Tikki

Have a bunch of leftover potatoes you don't know what to do with? Make Aloo Tikki! It's one of those snacks we all grew up eating but never think to make at home, relegating it to restaurant status. Well, we're here to change that! Here's a super simple and quick recipe for Aloo Tikki. Use it as a base for any number of snacks (like chaat) or enjoy it by itself with a bit of tamarind or green chutney. 

Aloo Tikki

• 3 large potatoes, boiled
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp turmeric powder
• 1 tsp salt
• 1 tsp red chili powder
• 1 tbsp rice flour (or regular all-purpose flour)

Peel and mash the potatoes until they're about small sized chunks. Add spices and flour and mix well. Separate the mixture into small balls half the size of your palm. Roll the mixture between your hands so you get an even ball and then flatten the ball using the base of your palm to get a disc shape. Continue doing this until the mixture is all made into balls. 

Heat the oil in the pan and place the tikkis on the pan. Check if the bottom is golden brown and then flip onto other side and let cook until golden brown as well. Gently remove from the pan and place onto a plate with a paper towel to soak up any extra oil. Continue doing this until all are crispy and ready to be eaten! 

Roasted Cauliflower with Olives

Cauliflower definitely gets a bad rap sometimes but it's one of my favorite vegetables. It's so versatile, incredibly good for you and when roasted it's absolutely divine. This is a super quick dish to add to your weeknight meals for an extra dose of cauliflower goodness. Lemons and olives add a brightness to the smoky roasted cauliflower for a delicious finish.

Roasted Cauliflower with Olives

• 1 head of cauliflower, chopped into florets
• 2 tbsp olive oil (or coconut oil)
• 1 tbsp of lemon juice (half of a lemon)
• 1/4 cup chopped olives
• 1 tbs capers
• Salt to taste

Preheat the oven to 400. Toss the chopped cauliflower florets with olive oil and salt. Arrange on a baking pan and roast for 20 minutes. Toss roasted cauliflower with lemon juice, olives and capers. Enjoy!