Today’s Wednesdays with comes all the way from Cairo, via Stacy Rushton, food blogger over at Food Lust People Love. She’ll tell you all about how we know each other, plus describe her traveling life, which I plan to be like her when I grow up! Her recipes are at times decadent like these Twix Muffins and at times can be wholesome, like the salad she is sharing today! Be sure to grab those late summer tomatoes and find some halloumi cheese, because this recipe sounds and looks like the perfect balance of amazing cheesiness and fresh fruits and veggies! Follow her on Twitter, Google Plus, and be sure to check out her Facebook page for more goodies!
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| Photo Credit: Stacy Rushton |
Greetings, new friends. This is my first guest post ever and I am delighted to be here in the Cooking with Books section of the blogosphere while Marnely is (I hope) enjoying her time away. We met through two Facebook groups, Food Bloggers Network and The Cookbook Junkies and, of course, I have been reading her lovely blog for quite a while. I love so many of her recipes but my two favorites are her phyllo-wrapped Camembert and her sweet potato hash browns (although I must confess to using butter instead of Country Crock.) I have to admit that I am a bit intimidated by her list of cooking credentials and I hesitated to put up my hand when she asked our group for guest blog volunteers. But, you know what? I figure that pushing through the fear is what makes us grow. So here goes. Please be gentle.
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| Photo Credit: Stacy Rushton |
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As an expatriate, I have lived all over the world, so my recipes are a crazy collection of ingredients from everywhere. This particular salad came to me from an Australian friend, married to a Frenchman, living in England. She is one of my few friends who has been an expat as long as I have and I am pretty sure she has lived on at least five of the seven continents. Her most hair-raising tale was about their emergency evacuation from Kuwait, when Iraq invaded and occupied its small neighbor. Companies and embassies struggled to evacuate their people as the Iraqi army stormed through the streets. They left all of their possessions behind. She says it was a big lesson in what really matters in life: family and friends and safety. When she sent me this recipe, the tagline was Yummy. I have to agree with both statements.
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| Photo Credit: Stacy Rushton |
- 3 tablespoons pomegranate molasses found in Middle East stores or online?
- 3 tablespoons olive oil?
- 1 ½ tablespoons red wine vinegar?
- ¼ red onion I used half of a very small one.
- 1 lb or just under 500g cherry tomatoes
- 1 medium pomegranate?
- Good handful parsley
- 8 ¾ oz or 250g halloumi cheese
Slice your onion very thinly. Put it in a bowl big enough to hold your whole salad. Add the molasses, olive oil and vinegar.
Cut the cherry tomatoes in two and add them to the bowl.
Cut open the skin of the pomegranate with a sharp knife. Pull it apart with your hands and pop the little kernels off into the salad bowl.
Roughly chop your parsley and add it to the bowl. Give the whole thing a good stir.
Slice your halloumi a little thinner than a quarter inch or about 5mm thick. ??
Heat up a non-stick frying pan or griddle and toast the halloumi until golden on both sides.
Serve the salad topped with the toasted halloumi. Enjoy!
Thank you Stacy for sharing this fabulous recipe with us!
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الموضوع جميل جدا جزاكم الله كل خير
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شكرا على الموضوع .))
Wonderful salad recipe, Stacey.
Oh this salad looks amazing!!
You are most welcome, Marnely! And thank you for having me. It was my pleasure!
Stacy
I love halloumi! I am going to have to try this recipe!