Haloumi and Store Cupboard Rice Salad

Living and working in Paris, my flatmate and I are often too hot to eat a hot meal, and really can't afford to eat meat for every meal either. We have however managed to eat healthily with meals like this one, using cheeses such as haloumi and feta as meat substitutes, and making use of nutritious red peppers, onions, peas and olives. I know Andrew sells great quality Greek feta and Cypriot haloumi which per person are such good money for value! His range of different olives are also pretty amazing too, and what's nice you don't have to buy a whole tub like you do in the supermarket.

Ingredients for two people:

Half a pack of haloumi, four to six slices | Half a red onion, finely chopped | Half a red pepper finely chopped | Frozen peas | Drop of olive oil and balsamic | Sprinkle of dried oregano or mixed herbs | Rice, about 1 mug full | Feel free to adapt accordingly for what you need to use up in the fridge

1| Slice your haloumi and drizzle over a little olive oil and sprinkle some dried herbs, massage in and set to one side.  2| Then start to gently fry your onion, and a little crushed garlic if you have it. 

3| Meanwhile add your rice to boiling water and cook for ten minutes. 

4| Add your pepper and olives and cook for a further five minutes. 

5| Add your green peas and a dash of baslsamic vinegar cooking on a high heat now for around two minutes before adding your cooked rice. 

6| Mix and pour into a serving dish so that you can quickly give your frying pan a clean before cooking the haloumi. 

7| Heat up the pan and fry the haloumi for about two minutes each side until it is nice and golden all over. 

7| Serve immediately with the rice and enjoy! 

Chicken and Sweet Roasted Vegetable Salad

I made this up on the spare of the moment with what we had in the fridge for the first meal in our new flat. I live for sweet potato (so healthy and filling), and adding some diced feta means two quality chicken breasts are more than sufficient for 3-4 people. 

Ingredients 

Half a yellow pepper thinly sliced | Half a red onion thinly sliced | One large sweet potato diced | Two high quality chicken breasts diced  | 1/2 - 1/3 a pack of feta diced | Red Leaf Lettuce | Olive Oil and Balsamic Vinegar 

1| Preheat the oven to 180C and prepare the vegetables. 

2| Toss together in an oven dish with a generous drizzle of balsamic vinegar and olive oil and place in the oven for about 30 minutes, checking half way through to check it's not burning. 

3| Meanwhile fry the chicken in a pan, dice the feta and roughly chop the lettuce. 

4| Find a nice big plate or platter and start arranging the salad as follows: lettuce first, roasted vegetables, chicken and then feta, before giving another drizzle of olive oil on top to finish off. Serve with some lovely crusty bread, which you can now also buy in Andrew's baked fresh each day by my mum!