Light lunch

This light lunch was simply delicious. This is the great thing about working from home: even with only 30 minutes break for lunch, you have time to make yourself something tasty, even if there aren't any leftovers from the previous night's dinner.


These toasted ciabatta with halloumi, sundried tomatoes and a baby spinach and rocket salad proved to be a real treat!

Serves 1:

1 small ciabatta bred, sliced in half
50g low-fat halloumi (Cypriote cheese), sliced
4 sundried tomatoes preserved in olive oil, sliced
2 handfuls of baby spinach and rocket salad, washed and dried (or it will taste watery)
1/2 portion of mustard salad dressing (see below)
Freshly cracked black pepper to sprinkle

1. Arrange the halloumi onto the ciabatta halves and place under the grill until it starts getting golden brown.

2. Place onto a plate with the dressed salad and sprinkle with the sliced sundried tomatoes and black pepper.


For 1 portion of mustard salad dressing (serves 2):
1 TBSP dijon mustard
3 TBSP extra virgin olive oil (ideally mechanically cold pressed)
1 TBSP Xeres vinegar

Blend all ingredients well with a mini-whisk into a bowl and mix with the spinach and rocket.