Summer is a time for simple and easy meals! Here, Suzanne Robinson from ‘Mummy to Twins Plus One’ shares one of her favourite recipes: Beef, Veggie & Haloumi Salad.
“Holidays and hot days mean that you really don’t want to spend ages preparing a meal for everyone. I love fresh produce and of course getting a meal on the table quickly is always a winner in my book.”
- A pack of salad leaves from your local supermarket. Or you can make your own from lettuce and other yummy different salad leaves. I used a mixed salad leaf pack from Woolies, as it was a quick way to make this meal. This salad pack comes with Kale, Spinach, Chard, Carrot, Beetroot and Cabbage.
- Olive oil butter or Olive Oil for the fry pan
- Red Capsicum
- Broccolini, I used 9 stalks
- Soy Sauce
- Chilli Flakes
- Haloumi, the one I used was a cracked pepper Haloumi.
- Lemon Juice to drizzle over the cooked Haloumi.
Having a great mixture of different leaves, and vegetables means that you will get your daily serve of vegetables with one meal.
This recipe will serve around 2 people with a big bowl of salad. If it is a smaller bowl you could possibly get 4 serves out of this mixture. You can make a bigger or smaller amount depending on how many you are cooking for.
1.Put the salad leaves into a big bowl for serving. Once you have completed the other ingredients you can then add it to the bowl and mix.
2.Cook the beef in a fry pan or on the BBQ. I made sure that the beef was cooked to give a BBQ effect. When the beef is partly cooked add the soy sauce. I just added a drizzle for flavour. Once the beef is cooked take it out and add to the salad bowl with the leaves. Then mixed it in with the other ingredients.
3.Cut up the broccolini, beans and capsicum and then cook a bit on the fry pan. I added a little bit of chilli flakes. Not too much. You can do this step if you like or leave it out. Once all cooked put in the bowl with salad leaves, and beef.
4.Now cut up the Haloumi and cook on the fry pan. You might need to clean the fry pan before you do this step. I gave my fry pan a quick rinse and wash. If you do this when the fry pan is hot take care.
5.After the Haloumi is cooked, drizzle some lemon juice on them and add to the salad bowl with the other ingredients. Mix all ingredients together and then serve. The lemon juice makes the Haloumi taste amazing. You can get plain Haloumi or ones that have pepper or chill in them also. It is up to you which one you prefer.
6.Cut up the Haloumi into smaller squares so that it can be added to the salad.
7.Now put into other bowls to serve and enjoy!
You can add whatever you have in the fridge. This recipe easily works with anything you have available.
Some alternatives are:
- If you prefer a vegetarian option, add Tofu.
- More vegetables are great to add to the salad, pumpkin, tomatoes, and bok choy.
- How about adding fish to the salad? Tuna or grilled fish would be ideal, it is up to you and what you prefer.
- Seeds and nuts are great ingredient to add as well. The addition of seeds or nuts gives a nice crunchy texture to the salad. Make sure to add these just before you serve, if you have warm or hot ingredients mixed with the leaves it might reduce the crunchiness of the nuts.
This recipe can be for a lunch or dinner, and is perfect for a BBQ with friends and family.
About our Guest Blogger!
Suzanne Robinson is the mummy behind Mummy to Twins Plus One. Suzanne lives in Blue Mountains just outside of Sydney. She is a mum to twin girls & a baby boy and yes three kids keep Suzanne extremely busy. Suzanne is a blogger, writer, speaker, organiser of all, creative, and loves having fun with the family. Mummy to Twins Plus One covers everything from parenthood, ideas for dinners, parenting fails, giveaways, competitions, and some great craft and DIY ideas. Suzanne has a degree in Communications and a Masters in Project Management.
To find out more about Suzanne and her fun filled adventures with her family, head to http://mummytotwinsplusone.com/