I have been so busy lately that I had no time for blogging, or visiting other blogs much (sorry!). And no time for taking photos of food either, or preparing photogenic dishes, for that matter. The other day I cooked some silver beet (chard), leaves and stalk separately. We had the leaves as a side, hot and dressed with some Japanese soy sauce and lemon juice, and I kept the stalks for the day after. I love lemon juice and have plenty of lemons now, this recipe is so simple that it is not even a 'recipe' but it is all I have time to post now, and I can assure you that it is magic!
Lemon and Thyme Halloumi with Chards
2 tbsp olive oil
1 block of plain halloumi cheese
A few chard stalks, boiled in salted water and drained
Fresh lemon juice
Heat the olive oil in a frying pan and then sauté the holloumi on both sides until the edges start to colour. Remove the Halloumi from the pan and add the chard stalks. Sauté them quickly too. Cut the halloumi in slices and place back over the piping hot chard stalks, drench with lemon juice, add fresh thyme and serve immediately. Everybody will ask you what you put in it!!!
Photos and Recipes by Alessandra Zecchini ©