Beet, Lentil & Halloumi Salad


Today’s dinner was Soup & Salad.  In the past I used to prepare Soup & Salad quite often but we aren’t having it here very often partly because the weather doesn’t make you crave for a salad but I think also because there aren’t “inspiring ingredients” here that I used to find in Hong Kong and Singapore.  There are always pluses and minuses, in Hong Kong and Singapore almost everything is imported so ingredients are not fresh but you do get almost everything from all over the world.  Here, we can get fresh ingredients but not a lot of inspiring vegetables and fruits are available.  You cannot even get French cheese that easily here.  I used to use avocado, mango, La France (Japanese western pear) etc and they are either tasteless here or not available at all.  I must try to make salads with what’s available and good here.



Today, the soup was what we froze sometime ago, we made soup with left-over pot-au-feu, milk & cream.  As it had good soup stock from the shin of beef it was good.  Salad was Beet, Lentils & Halloumi Salad using what we had at home.  I cooked the lentils, added some sliced onion and dressed with lemon juice, wine vinegar, cumin powder, salt, pepper and our peppery new olive oil.  I put salad leaves on a plate, spread the lentils, scattered chopped beets that was dressed with lemon juice, cumin powder, salt & pepper, then slices of Halloumi cheese that was browned in a frying pan then drizzled a bit of lemon juice on the cheese.  It was very tasty.


29Nov20Dinner1m I’m ijkiii







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