Healthier quick and easy Sticky date pudding

healthy-sticky-date-pudding-3This weekend was another big one for me. On Saturday I competed in a 21km trail run in horrendous conditions. It had been pouring with rain all night and the trails were muddy to say the very least. My Hokas were so caked in mud that they were sliding off my feet as I was running. Every now and then a big chunk of mud would fly off my shoes and hit me in the back of the leg. Despite the conditions I still managed a win for the females and placed 4th overall. Then on Sunday I competed for the first time in the Flight Centre Cycle Epic.

Cycle Epic 2016 - Images © ESi sports photography

Here I am winning the 21km trail run

The Epic is an 87km mountain bike race consisting of a mixture of fire roads, single track, flowy single trails and some steep, rocky climbs. Due to the rain the race was postponed until 10am on Sunday and the course was shortened to 77kms. This was my longest mountain bike race to date. Actually, I haven’t done a lot of mountain bike racing and I was feeling a bit nervous prior to the start. I was concerned about the mud on the course and I was concerned that I would be slowing down faster riders. It took a good 30kms before I finally relaxed and started to enjoy the race. At the 40km mark I had a quick chat to our wonderful supporters, topped up my water, downed a mini Mars bar and continued for the last 37kms.

I felt more comfortable going in to the last 37kms because those riders who were doing the 40km race were finished at that point. This meant that there were less riders on the course and I did not have to worry about getting stuck behind slower riders or in front of faster riders. I really started to enjoy the race and felt like I was riding quite strong and confidently. I was pleased to finish the 77kms in just under 5 hours – faster than I expected – and 7th age group female.

Cycle Epic 2016 - Images © ESi sports photography

And here I am taking out the Female Overall Champion of Epic Endurance! My best trophy so far and the Shiraz was very nice.

I achieved my goal for the weekend, which was to take out the Female Overall Champion of Epic Endurance! Quite a name, isn’t it? I won this because I finished both the 21km trail run and the 87km (well 77km actually) mountain bike race with the fastest combined time. It was totally worth getting covered in mud for.

My eating was not great over the weekend. We camped over the weekend and I had burgers, beers and pizza at the Barn Bar. I was more focused on racing than anything else so I didn’t bother preparing any proper meals. During the mtb race I was doing Cliff bars, gels and my new favourite race food – mini Mars bars. These are the best. Rapidly digestible carbs that are tasty and easy to eat. And the chocolate makes you feel good. I also had a bottle of Trailbrew; a new energy/hydration mix made by my friend Troy.

So after a weekend of pretty junky food I was looking forward to getting back to eating well. That doesn’t mean I have to go without dessert. Tonight I had a go at making a healthier version of Sticky date pudding with a Warm caramel sauce. Our oven is in the process of being replaced so I made these mini Sticky date puddings using the microwave.

I made them with dates, erythritol, coconut flour, flaxmeal and coconut milk, so they are high in fibre and not loaded with refined carbohydrates. The warm caramel sauce was made with Greek yoghurt, coconut milk, erythritol and vanilla bean paste.

The combination of coconut flour and flaxmeal give the pudding a firm but soft texture. If you are not familiar with flaxmeal, or golden flaxseed meal, this is the product left after pressing flaxseeds to get flaxseed oil. Flaxseeds and linseeds are actually the same thing, however, flaxseed is used to describe flax when consumed as food while linseed is used to describe flax when it is used in industry or for animal feed. Flaxmeal is low in carbs, high in fibre and low in fat. The nutritional information tells me that it contains only 8.0 grams of carbohydrates per 100 grams, 33 grams of fibre per 100 grams and 12 grams of fat per 100 grams. It really is high in fibre so do not over consume flaxmeal. I found that it really gets my bowels moving and I can see how too much could cause gastrointestinal issues, so please be aware. A small amount of flaxmeal added to baking seems to give a doughy texture. I also like to make a little pudding with flaxmeal, as it takes on a gel consistency when combined with liquid.

healthy-sticky-date-puddingBack to the Sticky date pudding. Not only were these Sticky date puddings healthier than traditional sticky date pudding, which is full of sugar, butter and refined white flour, but they were very quick and easy to make. I blended all the ingredients together, poured the mixture into two small bowls and microwaved the puddings for 3.5 minutes each. That is it!

Healthier Sticky date pudding with warm caramel sauce

Makes 2 serves

Ingredients

½ cup pitted dates soaked in ½ cup of boiling water

½ cup coconut milk (I used low fat to reduce the calories)

1 tablespoon erythritol

¼ teaspoon cinnamon

½ teaspoon vanilla bean paste or vanilla extract

1 tablespoon flaxmeal

¼ cup coconut flour

½ teaspoon baking powder

2 eggs

Warm caramel sauce

1/3 cup Greek yoghurt

1/3 cup coconut milk

1 tablespoon erythritol

½ teaspoon vanilla bean paste

A few drops of maple extract

Utensils

Measuring cups and spoons

3 small microwave safe bowls

Food processor

Spoon

Fork

Method

  • Allow the dates to soak in the boiling water for at least 15 minutes.
  • Add the dates to the food processor and process until they are finely chopped.
  • Add in the remaining ingredients and process until the mixture is well combined and smooth.
  • Divide the pudding mixture between two small, microwave safe bowls.
  • Microwave each pudding for 3.5 minutes. This may vary depending on your microwave but I basically microwaved them until they were completely firm and starting to come away from the sides of the bowl.
  • While the puddings are cooking in the microwave, prepare the Warm caramel sauce by combing all the ingredients in a small, microwave safe bowl.
  • Mix until well combined (you could also add all the ingredients to a clean food processor and process to combine).
  • Microwave the sauce for 30 seconds. Give the sauce a mix. If it is warm enough do not microwave further. If it gets too hot the yoghurt will curdle.
  • Tip the puddings upside down onto two plates. Poke holes all over the warm puddings with a fork.
  • Pour the caramel sauce evenly over the puddings allowing it to soak in.
  • Serve and enjoy.healthy-stick-date-pudding-2

Healthy Strawberry and ricotta soft serve (low calorie, low fat, no refined carbohydrates)

Strawberry and ricotta soft serve 4Believe me when I tell you that the combination of ricotta cheese and strawberries is absolutely delicious. To make this healthier Strawberry and ricotta soft serve simply freeze some low fat ricotta cheese in ice cube trays, freeze some strawberries then throw them into a high-speed blender along with erythritol and coconut milk. I added some cinnamon, maple extract and vanilla bean paste for extra flavour.

My healthier version of soft serve is low in calories and contains no refined carbohydrates. So go ahead and eat both serves if you must. Top this Strawberry and ricotta soft serve with extra chopped strawberries. Some chopped dark chocolate on top would be lovely too.

Strawberry and ricotta soft serve 2Healthy Strawberry and ricotta soft serve

Makes 2 small serves (or one large serve if you are feeling particularly hungry or just want heaps of dessert)

Ingredients

300 grams low fat ricotta cheese frozen into ice cube trays

6 medium – large strawberries, washed, tops removed and frozen

2 heaped tablespoons erythritol

½ cup low fat coconut milk

½ teaspoon cinnamon

¼ teaspoon maple extract (not necessary but very delicious)

½ teaspoon vanilla bean paste

Utensils

Spoon

Ice cube trays

High-speed blender (I use an Ominblend V– buy yours here)

Measuring cups and spoons

Method

  • Spoon the ricotta cheese into the two ice cube trays. Spread the ricotta cheese out evenly with the back of a spoon and freeze for at least 6 hours.
  • Freeze the strawberries for at least 6 hours.
  • To prepare the soft serve remove the frozen cubes of ricotta cheese from the trays. Add the frozen ricotta cheese, frozen strawberries plus the remaining ingredients to a high-speed blender and blend until a smooth, even consistency is achieved (I stirred the soft serve with the tamper/stirring stick during blending).
  • Divide the soft serve between two bowls and freeze for 30 – 60 minutes before serving.

Chocolate chickpea mousse (high fibre, low calorie, vegan)

Chocolate chickpea mousseThis is a healthy dessert that is quick and easy, yet still tasty. What makes it healthy? Well, it is high in dietary fibre, thanks to the chickpeas, and is far lower in calories and refined carbohydrates compared to any traditional chocolate mousse.

Don’t be put off by the chickpeas. They contribute only a subtle nutty taste but create a smooth and creamy texture. It happens to be vegan too. You could use any sweetener you like. I choose to use the low calorie sugar alcohol erythrtiol.

You could top this dessert with blueberries, frozen cherries, some shredded coconut or some crushed nuts – or all of these options if you feel like it. The pink umbrella was my attempt to make this dessert look pretty. I really suck at food photography!

Chocolate chickpea mousse 2

Chocolate chickpea mousse

Makes 2 small serves (or 1 big serve if you are hungry)

Ingredients

1 cup canned chickpeas, drained and rinsed

3 tablespoons cocoa powder

1 tablespoon erythritol

¼ cup apple sauce

¼ cup reduced fat coconut milk

½ teaspoon vanilla bean paste

Utensils

Measuring cups and spoons

Food processor

Method

  • Add all the ingredients to a food processor and process until a smooth, even consistency is achieved.

Coffee ricotta panna cotta with Cinnamon walnut topping (low calorie, no refined carbs)

Coffee panna cotta 3Although this dessert sounds a bit weird to say (a lot of words ending in ‘a’), it tastes very nice. To reduce the calories I made this panna cotta with low fat coconut milk and ricotta cheese and sweetened it with the sugar alcohol erythritol. It is flavoured with coffee extract and vanilla bean paste. You could use a shot of espresso instead but I didn’t want the caffeine right before bed.

I guess you could say that this is actually an upside down panna cotta. Typically panna cotta is removed from a ramekin or mould and served attractively on a plate. I really could not be bothered with attempting to remove these from the bowls. After all, it will taste the same, right?

I decided that it needed some sort of topping, so I went for a crunchy Cinnamon walnut topping. This does bring the calorie count up, but you only need to use a small amount. Overall, this dessert was very simple to prepare and could easily be scaled up if you had friends over for dinner.

Coffee panna cotta 1Coffee ricotta panna cotta with Cinnamon walnut topping

Makes 2 serves

Ingredients

1 cup low fat coconut milk

2 tablespoons erythritol

1 ½ teaspoons coffee extract (or a shot of espresso)

½ teaspoon of vanilla bean paste (this stuff is expensive but very nice)

3 gelatine leaves

1 cup low fat ricotta cheese

Cinnamon walnut topping

¼ cup walnuts

2 tablespoons desiccated coconut

½ tablespoon erythritol

½ teaspoon cinnamon

Utensils

Measuring cups and spoons

Small saucepan

Spoon

Bowl/container

2 small bowls or ramekins/moulds

Food processor

Coffee panna cotta 2

Method

  • Put the gelatin leaves into a bowl or container and cover with cold water to allow them to bloom (this just means allow the sheets to soften and swell slightly).
  • Add the coconut milk, erythritol, coffee extract and vanilla bean paste to a saucepan. Begin warming the mixture over medium heat while stirring.
  • Squeeze out the excess water from the gelatine leaves and add them to the saucepan.
  • Continue heating and stirring until the gelatine is completely dissolved.
  • Take the mixture off the heat and stir in the ricotta cheese until it is completely mixed through.
  • Pour the panna cotta into the small bowls you plan to serve them in. If you are planning on removing the panna cotta lightly grease your bowls/moulds first. There is a method for removing the panna cotta which you can easily find online.
  • Allow the panna cotta to set in the fridge for at least two hours.
  • To make the Cinnamon walnut topping add all the ingredients to a food processor and process until the texture of crumbs is formed.
  • Serve the panna cotta sprinkled with the topping.

How to prepare a smoothie bowl correctly (without making it full of calories and sugar)

Carrot cake flax meal bowl pourI am now affiliated with Omniblend Australia. I was quite keen to establish this relationship because I have had my high-speed 1.5L OmniBlend V for over 5 years and I use it all the time to make smoothie bowls for breakfast and tasty and healthy desserts.

Please don’t be put off by this affiliate relationship. I enjoy chronicling my whole food, refined carbohydrate free recipes and researching and writing on topics in health, nutrition and athletic performance, but this takes time. So receiving some financial support would make my blogging experience all the more enjoyable.

I consider myself a person with integrity so I will explain to you exactly why I am happy to recommend OmniBlend high-speed blenders.

Firstly, let’s get one thing clear. I believe that smoothies and smoothie bowls are a bit of a fad in the health space. You do not need to make a beautiful acai bowl everyday to be healthy. Getting regular exercise and eating a diet containing plenty of vegetables, lean meats, eggs, fermented dairy, legumes, beans and some nuts, seeds and fruits will also set you up to be quite healthy.

I personally enjoy smoothie bowls for a number of reasons, which I will describe below, but they must be prepared correctly. Smoothies can be a source of many, many calories in the form of fructose from too much fruit or honey, or in the form of sucrose (common sugar) from sweetened frozen yoghurts. People drink them under the illusion that they are ‘healthy’, however, in reality they can contain as many calories and carbohydrates as a chocolate bar. Sure there is more nutritional value in a fruit smoothie than a chocolate bar, but if you are trying to lose weight a smoothie filled with fruits, juice and honey is not the best option. Plus I find that drinking my breakfast does not leave me satisfied and I am tempted to seek out more food.

Here are some guidelines to follow to ensure that you create a lower carbohydrate, high protein, nutritional and satisfying smoothie bowl that you can enjoy on a regular basis:

  • Use minimal fruit – don’t throw 2 bananas, an apple and an orange into your blender to make your smoothie bowl. If you are going to use fruit stick to ½ cup of frozen berries or pitted cherries or 1 small frozen orange.
  • Add a serving of a good quality whey or plant based protein powder – I realize that protein powder is not a ‘whole food’ but I don’t always feel like or have the time for eggs for breakfast so protein powder is a convenient way to boost the protein content of your smoothie bowl while adding texture and flavour. My favourite whey protein powder is Glyco-Whey from Syntec and my favourite plant-based protein powder is Power Plant Protein from Prana ON. Both are fairly pricy but worth it for the quality. I like to cycle between the two as I believe too much whey may not be good for your health long term.
  • Use low fat coconut milk, coconut water, plain Greek yoghurt and/or cottage cheese as liquid – avoid using high sugar juices as the liquid base for your smoothies. Instead try the options I have listed as they are low in carbohydrates, fairly low in calories and the yoghurt and cottage cheese increase the protein content.
  • Throw in some greens – I always use frozen spinach in my smoothie bowls for extra vitamins, minerals and dietary fibre and to help thicken the mixture. If you have any other greens that are getting a bit old, such as kale or baby spinach, throw them in your blender. Avocado is another great addition (remember it is higher in calories, however). If you are concerned about the taste I can assure you that the other ingredients mask the flavour.
  • Add in cocoa powder or flavour extracts for some variety.
  • Use at least one tray of ice cubes – ice thickens your smoothies turning them into a meal that you can eat from a bowl. I mentally feel more satisfied knowing that I have eaten my breakfast.
  • Add some additional fibre by adding a tablespoon of flax meal, psyllium husks or chia seeds. A word of warning regarding flax meal and psyllium husks: both are very high in dietary fibre and will likely cause you to use the bathroom more frequently than normal if you use too much.
  • Sprinkle some coconut flakes, shredded coconut, seeds, nuts or cocoa nibs on top of your smoothie for extra nutrients and texture. Don’t go too crazy with the nuts and seeds if you are actively trying to lose weight.

So there are my guidelines for preparing smoothie bowls based on my personal opinion, as well as my many, many years of reading scientific literature on weight loss and nutrition. It is a fact that excess refined carbohydrates are detrimental to your health in multiple ways, hence why I follow a diet as low in refined carbohydrates as possible (the occasional ice cream, pizza and beer is not going to cause too much damage, especially before a big race).

Now let me tell you why I enjoy smoothie bowls. Firstly, smoothie bowls are quick and easy to prepare. I am up between 4:00 – 4:30am most mornings to train before work, be it running on the trails, hill training, running intervals, mountain biking, road biking, strength training or paddling. I then need to quickly fuel myself, while checking emails or social media, to prepare for a minimum of 8 hours in the lab. My work day involves designing and executing experiments, not only for myself but also for students, meetings with my boss or other work colleagues to discuss data or new ideas, collating data and writing scientific papers. In other words, I’m pretty busy. Making a smoothie bowl for breakfast allows me to quickly throw everything into my OmniBlend, blend for 5 minutes (I’m usually making coffee during this period), pour it into a bowl and eat with a spoon.

Secondly, I can make smoothie bowls very nutrient dense. I can throw in a combination of spinach, kale, flax meal, coconut milk, cottage cheese, Greek yoghurt, berries, nut butter or cocoa powder, along with ice and a good quality whey or plant based protein powder and I end up with a mixture of protein, good quality fats, dietary fibre, vitamins and minerals.

Finally, I quite like the taste and texture. A delicious cold smoothie bowl after training, especially in summer, loaded with protein and some fat is a great way to recover.

My relationship with OmniBlend means that if you purchase an OmniBlend product through my affiliate link (http://www.omniblendaustralia.com.au/ref/54/) I will receive a small commission. The price of the 1.5L OmniBlend V with a 7 year warranty and free shipping is $379AUD. All OmniBlend machines have a heavy duty 3HP/2238 Watt motor, full stainless steel 6 blade assembly and a BPA free jug. If we compare this to the 1.2L S30 high-performance blender from Vitamix, which has only a 790 Watt or 1HP motor, it has a recommended retail price of $845AUD. That is a significant difference in price and I believe the OmniBlend is the superior machine. After 5 years of use I replaced the blade in my OmniBlend for $59AUD with free shipping and it is working better than ever. I apologise for turning into a salesperson but I honestly believe in this product and am happy to promote this brand, not only for making breakfasts, but also for making frozen desserts, dips and nut and coconut butters.

OK, enough promoting the OmniBlend. Here are some smoothie bowl recipes I have recently used my OmniBlend to make.

Chocolate raspberry smoothie bowlChocolate raspberry green smoothie bowl

This smoothie bowl is a tasty combination of chocolate and raspberries with frozen spinach for extra vitamins and minerals.

Makes 1 serve

Ingredients

½ cup frozen raspberries

1 cup low fat coconut milk

¼ cup Greek yoghurt

3 tablespoons cocoa powder

4 blocks frozen spinach

1 tablespoon psyllium husks or flax meal (for extra fibre)

1 tray of ice cubes

1 serve of a good quality whey or plant based protein powder (vanilla flavour)

Nuts, seeds, coconut, cocao nibs or anything nutritious to sprinkle on top

Utensils

Measuring cups and spoons

High-speed blender (I use an Omniblend – buy yours here)

Method

  • Place all the ingredients into a high-speed blender. Blend on medium to high for at least 5 minutes until the mixture is smooth and of an even consistency. Use the tamper (the mixing stick I guess you would say) to stir during blending.

Carrot cake flax meal bowl

Carrot cake flax meal breakfast bowl

This is an interesting concoction I came up with. It tastes like a smooth creamy, spicy carrot cake without all the calories and refined carbohydrates. The flax meal adds a decent amount of dietary fibre while the cottage cheese provides some protein. Top this bowl with some nuts, seeds and/or coconut to make it more satisfying.

Makes 1 serve

Ingredients

1 medium carrot, roughly chopped

2 tablespoons flax meal

½ cup cottage cheese

½ cup low fat coconut milk

1 tablespoon erythritol/stevia blend (I use Natvia)

A few drops vanilla extract

½ teaspoon cinnamon

¼ teaspoon ground ginger

¼ teaspoon nutmeg

Utensils

Chopping board

Sharp knife

Measuring cups and spoons

High-speed blender (I use an OmniBlend – buy yours here)

Method

  • Place all the ingredients into a high-speed blender. Blend on medium to high for at least 5 minutes until the mixture is smooth and of an even consistency. Use the tamper to stir during blending.

Creamy mustard and chive chicken with mashed cauliflower (low calorie, low carb)

Creamy mustard and chive chickenI arrived home tonight after a massive day, which consisted of 2.5 hours of cycling starting at 4:30am this morning, with about 1300m of elevation, followed by a 10 hour day in the lab. I had one thing on my mind – food. As I was driving home I thought to myself ‘Could I really be bothered cooking dinner when I get home? Perhaps I will just have some scrambled eggs.” But, being the foodie that I am, I ended up putting in a bit of effort and making this low calorie, low carb Creamy mustard and chive chicken.

I am competing in a 20km trail running race this Saturday, so I have reduced my training this week so that I feel fresh. This means that I need to keep an eye on the amount of calories I am consuming so that I don’t start the race carrying extra weight. Therefore, I kept the calories low in this meal by cooking the chicken in water and vegetable stock and using Greek yoghurt to create the creaminess.

I am all about practical and affordable recipes on this blog and fresh chives are not something that I expect most people would have in their fridge. The only reason why I used fresh chives was because we have some growing on our balcony. If you don’t have fresh chives then dried chives would be fine. Or just leave them out altogether and make this dish Creamy mustard chicken.

I served mine with mashed steamed cauliflower mixed with a little bit of tahini and salt, which was delicious. If you require additional carbohydrates serve this with mashed potatoes or some rice.

Creamy mustard and chive chicken

Makes 2 serves

Ingredients

2 chicken breasts, cubed

1 vegetable stock cube

1 clove garlic, finely minced

1 red capsicum, diced

300 grams mushrooms, sliced

2 tablespoons hot English or Dijon mustard

1 tablespoon fresh chives, finely chopped

1 cup Greek yoghurt

Salt and pepper, to taste

Utensils

Sharp knife

Chopping board (I like to use separate chopping boards for vegetables and meat – you become hyperaware of cross contamination as a microbiologist)

Non-stick saucepan

Wooden spoon

Measuring cups and spoons

Method

  • Crumble the vegetable stock cube into the saucepan and add enough water to line the bottom of the saucepan. Add the chicken and garlic to the saucepan and cook over medium to high heat adding water as necessary to prevent sticking.
  • Once the chicken is cooked through, add in the capsicum and mushrooms. Cook until the vegetables are tender.
  • Turn the heat down to low and add in the mustard, chives, Greek yoghurt, salt and pepper. Mix well and simmer until the sauce thickens.

Sesame chickpea and halloumi salad with Creamy roast garlic dressing

Sesame chickpea halloumi salad 2If you haven’t experimented with halloumi cheese then you need to start. This cheese is so delicious, is lower in fat content than hard cheeses (halloumi has 25 grams of fat per 100 grams while tasty cheese has 36 grams of fat per 100 grams), is high in protein (20 grams per 100 grams) and is very low in carbohydrates. Pan-fry several slices as a filling addition to a salad or to serve along side poached eggs and avocado.

I used halloumi cheese last night to make this tasty and healthy whole food salad. It was easy to prepare, satisfying and packed with dietary fibre, as well as a range of vitamins and minerals thanks to the kale, tomatoes and avocadoes.

The ingredients are nothing too complicated or out of the ordinary; canned chickpeas baked with sesame oil, soy sauce, rice wine vinegar and chilli flakes, kale massaged with olive oil, lemon juice and salt, tomatoes, cucumber, avocado, pan fried halloumi cheese and a delicious dressing made with roasted garlic, Greek yoghurt, tahini, white wine vinegar and salt – a simple Sunday night dinner.

Sesame chickpea halloumi saladSesame chickpea and halloumi salad with Creamy roast garlic dressing

Makes 2 serves

Ingredients

Sesame chickpeas

1 can of chickpeas, drained and rinsed (I did not use all of the chickpeas – save some for a salad the following day)

2 teaspoons sesame oil

1 tablespoon soy sauce

½ tablespoon rice wine vinegar

Sprinkle of chilli flakes

Creamy roast garlic dressing

1 clove garlic, roasted

¼ cup Greek yogurt

1 tablespoon white wine vinegar

1 tablespoon tahini

1 tablespoon water

Salt

Salad

Two handfuls of kale leaves (Aldi now sells chopped kale by the bag which I am very pleased about!!)

Olive oil

Lemon juice

Salt

1 tomato, diced

½ cup cucumber, diced

½ an avocado

250 grams halloumi cheese

Utensils

Baking tray (I used a silicone non-stick tray)

Measuring cups and spoons

Spoon

Aluminum foil

Small mixing bowl

Salad bowl

Sharp knife

Chopping board

Non-stick fry pan

Tongs

Method

  • For the Sesame chickpeas place the drained and rinsed chickpeas into a baking tray. Cover them with the sesame oil, soy sauce, rice wine vinegar and chilli flakes and mix until the chickpeas are covered. Bake the chickpeas at 170°C for about 30 minutes.
  • To roast the garlic, wrap a peeled garlic clove in foil and roast in the oven at 170°C for about 20 minutes. Mix the roasted garlic clove (which will be mushy) with the Greek yoghurt, vinegar, tahini, water and salt.
  • Place the chopped kale into a salad bowl. Drizzle the kale with olive oil, lemon juice and salt. Massage the kale until it softens and is well covered with the oil, lemon juice and salt.
  • Add the chopped tomatoes, cucumber and avocado.
  • Slice the halloumi cheese (about ½ cm thick) and pan fry in a non-stick fry pan over medium heat until the cheese is golden brown on both sides.
  • Add the Sesame chickpeas to the salad and divide between two plates. Top the salad with slices of the fried halloumi cheese and the Creamy roast garlic dressing.