Spinach, Strawberry & Halloumi Salad


This is a great summer salad, salty and sweet – two of my favorite combos. Top it with a little balsamic glaze and its out of this world.

1 bag baby spinach, washes
1 pint strawberries, quartered
1/4 red onion, thinly sliced
1 TBSP lemon juice
1/2 TBSP olive oil
1/4 tsp salt
Black pepper
1 package Haloumi cheese, sliced 1/4 inch thick
Balsamic Glaze

In a small jar combine oil, lemon, salt and pepper. Toss spinach, onion and strawberries in a large bowl, toss with dressing and set aside.

Heat a non-stick skillet over high heat, add cheese and cook for 2 – 3 minutes until brown, flip and repeat.

To serve, place salad on plate, top with cheese and decorate with glaze.

Serves 4.

Eggplant Spread


On the weekends I like to cook up something healthy to eat for lunch during the week – this one fits the bill! It’s super low-fat and wonderful spread on a piece of multigrain bread.

4 small eggplants
1 tsp cumin
2 cloves garlic
1 TBSP toasted sesame seeds
1 TBSP olive oil
1 TBSP lemon juice
1/2 tsp salt

Preheat oven to 450.

Poke eggplants all over with a fork or knife. Place on pan and roast until soft and collapsed, about 25 minutes.

Remove, cool, scrape insides out and discard skin.

In a blender of food processor combine all ingredients and pulse until smooth.

Makes 3 cups.