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Chermoula marinated Halloumi, apricot and rocket salad with a chilli and agave yoghurt dressing

19 Dec

Chermoula marinated Halloumi, apricot and rocket salad with a chilli and agave yoghurt dressing
Is it nearly spring yet? Last night I went to sleep whilst creating some special spring recipes for a magazine and this morning I woke to beautiful sunshine and feeling a bit of a glow within; evidently, I hold magical powers.

It gets to this time of year when the number of philosophical posts I see on social networking sites spikes and I think I register what most of them are about. There’s a lot of stuff on the value of family, kids and love, how psychotic you are and assessing mental age. Then there’s all the stuff about following your dreams and believing in yourself. Now this is the one which gets me, because believing is one thing, but doing something about it is a whole other thing, isn’t it?

I think the ‘doing’ part is all in the mindset. I read something today about the behaviours of mentally strong people. Mentally strong people realise and know that nobody has the power to make you feel weak, or bad. We are are in charge of our own emotions, we are in charge of our lives. We are not in control of how other people behave but we can certainly control our emotional responses to any given person or circumstance. Mentally strong people don’t expect immediate results, don’t give up and don’t waste time.

Don’t waste time. I made Chermoula, dunked some halloumi in it and stuck it in the fridge for an hour. Look at how it turned out. Exactly.

Chermoula is a lively, zingy, herby Moroccan blend and really works well with the salty halloumi. They are beautifully harmonious with the sweet apricot and the heat from the rocket just finishes the whole dish lip-smackingly!

Ingredients to serve 2-3

200g Halloumi
200g rocket leaves
4 apricots, stoned and cut into slices
300ml plain, natural yoghurt
2 tsp agave nectar
1 tsp chilli flakes

For the Chermoula

50g coriander, roughly chopped
3 tbsp freshly squeezed lemon juice
Salt to taste
2 cloves garlic
1 tsp cumin powder
1 tsp paprika
3 tbsp olive oil

Method
1. Start by making the Chermoula. Put all of the ingredients into a blender and whizz it together. Gradually add the olive oil until its smooth.
2. Cut the halloumi into large chunks or equal size and then mix them with the Chermoula. Put the Chermoula coated halloumi in the fridge for an hour or so, or until you are ready to use it. Meanwhile make the dressing by gently whipping together the yoghurt, agave nectar and chilli flakes.
3. Prepare the plates with a small pile of rocket, then the apricots and yoghurt dressing.
4. Heat a non-stick pan and place the halloumi onto the pan on a medium flame. Heat the halloumi through and cook until its lightly golden on one side and then flip it over. Use the remaining, reserved Chermoula, as additional dressing if you wish.
5. Serve the halloumi hot, on top of the salad you’ve prepared. Eat it whilst it is hot, to make the most of the texture.

I am linking this to Karens cooking with herbs challenge because my Chermoula is full of them! image

I am also linking this to Vanesthers spice trail because it contains paprika spice-trail-badge-square

This week I would like to link this to Mark of Javelin Warrior’s Cookin’ W/ Luv Made With Love Mondays,

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