Given all the greens I've got growing in the glasshouse here at Struan Farm, we're into salads at the moment.
Last night we had rocket/arugula with fresh figs from our tree, slivered almonds, avocado and grilled haloumi. I make an easy vinaigrette with fresh lemon juice, River Estate extra virgin olive oil, a bit of honey and salt & pepper. While I also roasted a chicken, we easily could have eaten just the salad for dinner.
(Thought the salad photographed better in the low inside light without the haloumi on top, and it's easier to see the figs, but it tastes amazing with it!)
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