Eat Simply, Eat Well

Healthy recipes & tips to help you live the good life. by Ann Plough

Halloumi, Grape, Avocado & Rucola Salad

March 3, 2015 by aplough

Full of micronutrients to give you the energy to push through to the end of Winter.

Don’t despair, my friends, I think the end of this long, cold Winter is in sight.  I can feel it.  I hope I’m not wrong. We’re still seeing the occasional flurry of snowflakes here in Helsinki, but for the most part, the snow isn’t sticking and the packed snow and ice is nearly melted from everywhere.  That’s a relief – especially the fact that the ice is gone off of our favorite walking trails.  For a while there, it was pretty slipper and miserable to try to find footing in the dark evenings as we made our way around the neighborhood and around the island trail in our favorite nearby natural reserve.  Now we are back on firm footing and loving it, and the slightly warmer weather (+3° C feels warm by now!).

We are moving from full on soups and other comfort foods to adding more and more salads to our repertoire. Salty, sweet, creamy and fresh.  That’s a good combination for a salad.  I still have full on adoration for the seasonal pomegranate, especially mixed into a salad, but a delicious bunch of red grapes caught my eye in the grocery store recently and provided just the sweet note I was looking for to pair with the salty halloumi. What starts as a light salad quickly turns into a meal once you add grilled cheese  and creamy diced avocado.  Toss in a few toasted seeds and you are well on your way to energized afternoon.

Go for it.  It’ll only take a few minutes to have this on your plate.

This is a lunch whipped together on a weekend afternoon after a long walk in the sleet & the rain, consumed as the fog turned everything a murky gray outside, and flickering candlelight cast shadows against the windows.  Serve by itself or with bread – either way you’ll find it a satisfying, flavorful meal.

Halloumi, Grape, Avocado & Rucola Salad

Halloumi, Grape, Avocado & Rucola Salad

4 cups fresh, washed rucola/rocket
1 cup of halved grapes
1/2 avocado, diced
1 green onion, thinly sliced
1/3 cucumber, diced
juice of 1/2 lime
2 tablespoons olive oil
1-2 teaspoons maple syrup
scant 1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons pumpkin seeds, toasted
150 g Halloumi, cut into large pieces

Combine the rucola, grapes, avocado, green onion and cucumber in a bowl and toss with your fingers or a spoon to combine.  In a small cup or bowl, whisk together the lime juice, olive oil, maple syrup, salt and black pepper.  Pour the dressing mix over the salad and toss well to combine. Add half of the pumpkin seeds, combine briefly, and divide the salad between two plates.

Heat a heavy-bottomed frying pan over high heat, add a few drops of oil, and fry the halloumi until it is golden brown on both sides. Divide the halloumi between the salad plates and sprinkle with the remaining pumpkin seeds.

Serves 2.

Filed Under: Main Course, Meatless Monday, Salad Tagged With: beets, cheese, leafy greens, root vegetables, seeds

Cinnamon, Vanilla & Oranges

December 30, 2014 by aplough

Christmas is over and all of the decorations are safely back in their boxes in storage; the tree has been removed and all the needles (mostly) vacuumed away; and only a few scattered Christmas treats (caramels, orangettes) linger in the kitchen. Christmas is a beautiful time; yet somehow, I always breathe a sigh of relief when it’s over and gone, and we can move on with our lives and plan for a new year.

My living room feels huge, for one thing – now that the decorated fir tree is no longer stretching its lower branches across my carpet and now that the frenzy of gift buying and giving have been put aside for the moment, it’s a time to pause and reflect, and to start off fresh.

There will be people around the world making New Year’s resolutions tomorrow – promises to do this, not that.  Lose weight, save money, exercise more, accomplish a specific goal, learn something new, go somewhere they’ve always dreamed of, and to eat a more healthy diet.

I can help with that last one, starting off with one simple dessert.  This is the salad I made for Christmas Morning – tired of the chocolate and sweets and heavy foods for a moment and inspired by the grapefruit and orange slices served with cinnamon at a pre-Christmas breakfast at a friend’s house, I arranged a pile of beautiful, bright, fresh oranges and added cinnamon, vanilla and a sprig of mint.  Never has a pile of fresh, raw fruit been so welcomed.

As you close out this year with a bang and start the new year off fresh with high hopes and promising dreams, take a moment to stir together this salad and serve it for yourself or for guests as you contemplate Auld Lang Syne.  This one couldn’t be easier.  You’ll get a bit of a zing from the cinnamon and a perfumed softness from the vanilla, both of which combine to elevate the orange to a new, dessert level.  If you wish, add a dollop of greek yogurt or creme fraiche for a true indulgence.


Cinnamon, Vanilla & Oranges

4 oranges, peeled and sliced into 1/4 inch slices
1/2 teaspoon ground cinnamon, plus more for sprinkling
1 tablespoon vanilla extract
a few mint sprigs for garnish

Combine the oranges and vanilla in a small bowl.  Sprinkle the 1/2 teaspoon cinnamon over the top.  Flip the oranges over a few times to coat them completely with the vanilla and cinnamon.  Sprinkle a little more cinnamon over the top, add a mint sprig for beauty, and serve.

This dish can be made in advance and refrigerated for up to two days.

Serves 4.

Filed Under: Breakfast, Dessert, Salad Tagged With: citrus, vegetarian

  • « Previous Page
  • 1
  • …
  • 3
  • 4
  • 5

Find me on social media

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Looking for something?

Eat Simply, Eat Well 's gallery on Punk Domestics
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright © 2025 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress