It’s hard enough to stick to a healthy eating regime when eating out at restaurants or at friends let alone when entertaining at home!
I love entertaining, and throughout our healthy eating journey Andrew and I have gathered lots of recipes and ideas for entertaining at home that are healthy,simple – yet really quite impressive and of course very yummy (remember I said that Andrew and I don’t like to suffer too much in the food department!!!).
A couple of weeks ago Judy Davie (The Food Coach) popped in for lunch. She hadn’t seen us since Andrew had his operation. I agonised over what to cook for our food mentor and decided on the recipe below. The salad comes from a good friend of mine Robyn who runs Mimis Kitchen. It is fabulously easy to make, goes beautifully with BBQ’d salmon (or chicken if you aren’t a fish person).
Most of the work is done in the oven (and by hubby on the BBQ) which leaves lots of time to chat to your guests rather than fussing about in the kitchen…
BBQ Salmon with Lentil, Haloumi and Green Spinach Salad
You will need …
4 pieces of Salmon. (I buy the Decosti’s Huon Salmon pre-packaged in the fish section of Woolworths for ease. I like skin on, but skin off is obviously fine too).
1 Bag English Spinach Leaves
150-200g Green Beans (topped and tailed)
1 Packet Haloumi (broken into bite sized pieces)
1 Tin Organic Lentils (drained and rinsed)
Sumac (optional but very tasty), paprika would also be nice …
Jar of good quality store bought pesto – better if found in the fridge section.
Shake juice of 1 lemon, a splash of olive oil (2-3 TB) and a dollop of Dijon mustard in a jar with salt and pepper.
Make a few cuts in the skin of the salmon, rub with olive oil, salt and pepper. Put aside until ready to bbq. (Andrew did these below – don’t they look great?!)
To make the salad, place beans and haloumi on a baking tray lined with baking paper, sprinkle with pepper and sumac (or paprika) – don’t forget haloumi is quite salty already. Bake in a medium oven for 15- 20 minutes or until the haloumi is deliciously golden.
When cooked, put the spinach in your salad bowl, scatter the lentils over the top and then finish of with the beans & haloumi. Drizzle with dressing.
Told you it was easy!
To BBQ the salmon, Andrew cooks it about 4 minutes each side (medium rare). Serve Salmon with a dollop of pesto, wedge of lemon and the salad – delicious and very healthy!!!
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