Haloumi Cheese and Sweet Chilli Sauce

roast-vegetables-and-haloumi_1.jpg 

Some may say that no-one cares what you had for lunch today but I beg to differ.  This is a food blog and I really do care what you had for lunch, and I absolutely need to tell you what I had for mine.  Well, whenever I make roast veg I am careful to make lots so that there are leftovers for the next day.  After all – what’s the point in turning on the oven to roast half an aubergine if you can roast a whole one?  If there’s one rule about roasting, I’d say that it’s that it always takes much longer than you could possibly expect – so make the most of the oven being on!  Last night we had The Food Doctor’s winning combination of: roast red onion, baby tomatoes, aubergine, and courgette, with a few cloves of garlic thrown in for good measure.  It’s nice to add some paprika, dried mixed herbs and a drizzle of olive oil, and when turning half-way through add some lemon juice too. 

Having these leftovers for lunch called for a little more protein.  I fried up some haloumi cheese and toasted a wholewheat pitta… and then wondered what I could do to add a little extra pizzazz, and general lubrication, to the undoubtedly tasty, but rather dry affair.  Sweet chilli sauce came unexpectedly to the rescue, so much so that I felt compelled to tell you about what a great partnership was born.  Honestly, try it. 

Advertisements
Explore posts in the same categories: Unlikely Combinations

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: