This weekend was in large spent getting our balcony ready for the summer months. Being lucky enough to have a pretty sizable outdoor space (by no means a terrace, but a pretty big balcony for Toronto standards!) we are growing tomatoes, and an array of herbs (chives, oregano and thyme are happily blossoming as we speak). Living in a crowded urban centre and working indoors most of the time, it's nice to set up a space that will help you spend as much time as possible outdoors. With a glass of fresh watermelon juice and a book (I'm currently reading Alyssa Shelasky's Apron Anxiety) we enjoyed our first real spring day of the year.
With less time to dedicate to the kitchen this weekend - shocking I know! - this halloumi salad was the quickest and most delicious substitute to a full-fledged meal. The salty, golden-brown halloumi mixed with an oozy egg and some peppery greens was exactly the dish that this newly discovered gardener was in the mood for!
Quick Halloumi Salad
6 1/4 inch thick slices of halloumi cheese
3 cups arugula
1 tsp vegetable oil
1 tbsp olive oil
1 tbsp lemon juice
Salt and freshly ground pepper
Add slices of halloumi cheese to a warm non-stick pan on medium heat (with no added fat). Cook the halloumi for about 2 minutes on each side, or until golden brown. Set aside. Add vegetable oil to pan and crack the two eggs into the pan. Season with a pinch of salt and pepper.
In the meantime divide the arugula between two plates. In a small bowl whisk olive oil, lemon juice, salt and pepper. Drizzle over arugula and top with halloumi cheese and sunny-side-up egg.