1 pack Halloumi
1/4 red cabbage, shredded
1/4 iceberg or other lettuce, shredded
1 tomato, sliced
1/4 cucumber, sliced
4 tbsp Hummous
4 wraps
chilli sauce – optional
Slice the halloumi and grill until browned on both sides. Gently warm the wraps under the grill on in a microwave.
Layer hummous, halloumi and salad, then fold up wraps tightly and munch! Makes a lovely quick lunch for four (or two hungry) people.
Fruit: lemon, oranges, bananas, apples, kiwis, avocado
Vegetables: stir fry greens, oriental salad mix, kale, courgettes, red onions, mushrooms, potatoes, carrots, beetroot
Achievement of the week: have already eaten the kale in minestrone soup, thus avoiding its usual fate.
Recipe of the week: Truck-stop cabbage chop-chop. Ingredients:
1 pecket instant super noodles (any flavour),
Some shredded red cabbage,
Start to cook noodles in saucepan with water (not forgetting to add the little sachet of gunk) – add shredded cabbage. Stir well & serve with beer of choice.
Delicious.
Heard some very inspiring and entertaining speakers this week. Mary Clear of www.incredible-edible-todmorden.co.uk (does what it says on the tin) and Tim Lang Prof. at City University – all round food expert and campaigner – coiner of the term ‘food miles’. The art of public speaking is not dead (and the art of public growing and cooking is swelling like a prize marrow).