There are some days that I would love to have a chef in my house to cook for me, while I’m lying down on the sofa, watching stupid TV programs... a bit like today.
My wisdom teeth decided to return to say hello after nearly a year of being no trouble at all. Why do they exist, that is apart from annoying me today ?! and what are they used for ?! The answer is for absolutely nothing !
The truth is, we don’t need our wisdom teeth any more because of our current lifestyle and diets. Our lives are full of tools that make our food easier to cook and, unlike our earliest ancestors who survived on a diet of raw meat, nuts, roots, berries and leaves... and thats why they needed their four molars. ( Cro-Magnon didn’t have the luck of having knives to cut his meat ) Oh wait, I’m talking about Paleo?
Anyway, the thing is I have such a bad pain, but it’s not just about the pain... No, the left side of my face is also completely swollen, reaching up as far as my eyelid. If you could see me now, you would say I look slightly like Quasimodo.
So obviously I’m not on the mood to cook anything, so instead I made for my lunch a very quick and easy salad. Something like this super salad I’m sharing with you, made last week from leftovers.
I used some halloumi cheese - a gift from my Cypriot work college (Thank you!) I had never tried it before so I was quite surprised because of its taste. Actually, I couldn’t tell you what it tastes like, because it’s unique. Halloumi, eaten plain, is firm and rubbery and, also, salty, like feta. You can also grill it which is something I still have to try another time. Beside the cheese, I added beetroot, orange - I still had a few from my fail cleanse challenge -, spinach, sunflowers seeds, all dressed with flax seeds olive oil and fresh parsley.
Never had I tasted a salad so good !
SUPER SALAD: BEETROOT, ORANGE AND HALLOUMI CHEESE
Prep 15 min | Serves 2
250 gr. pack cooked and peeled beetroot, cut into chunks.
100 pack of halloumi cheese, chopped
2 oranges, peeled and segmented
100 gr. pack of baby spinach or mixed leaves
1 tablespoon mix of sunflower seeds & pumpkin seeds
1 tablespoon flax seeds
2 tablespoon extra virgin olive oil
1 punch of parsley leaves
- If you are using fresh beetroots, top and tail them and put them into a pan of boiling water. Cover and cook for one hour until tender, then cool and gently peel away the skin. Use gloves if you don’t want to stain your fingers.
- hisk the flag seeds and olive oil in a large bowl, then add the beetroots, cheese, oranges segments, spinach and seeds.
- Taste for seasoning and enjoy!
By Laura | Lau Sunday cooks