|Florette sent me these lovely goodies to get creative with. I love measuring cups when I'm cooking as I don't own scales and these are definitely an update on my plastic set!|
|I adapted this recipe, serving it on a bed of Florette baby kale and adding a sprinkle of dukkah spice mix for a Middle-Eatern-inspired flavour. I'll definitely be trying this again which whatever cheese I have lying around as it was so quick to make and really tasty.|
|Using similar flavours this warm salad was so satisfying on a cold evening. Gaping mouthed pumpkin optional.|
1. Slice some halloumi cheese into 5mm slices (or thereabouts), spray with oil and sprinkle with dukkah spice mix and smoked paprika. Fry the halloumi until golden brown and set aside.
2. Saute the baby kale until wilted, thrown in some cherry tomatoes and cooked pumpkin chunks.
3. Add the cheese back in for a final warm-through and serve.
Any type of melty cheese would work here along with any veg that needs using up. I cooked the pumpkin in the microwave but you could also roast it if you have more time. I love the colours in this salad and it's a great source of vitamin C from the baby kale (for fighting those winter colds) and vitamin A from the pumpkin (for seeing in the dark on winter nights).
What are your tips for using leftovers?