papaya & grilled halloumi salad with lime dressing

i know my last post was about all the activity and things i’ve got on my forever growing mental to do list… lately, though, i’ve been finding myself not spending the evenings out and about exploring or dining al fresco somewhere or taking a leisurely bike tour through the city, but hiding in the cool (you wish) walls of my home, instead. i felt too hot – and mainly too tired (so tired…) to do much else. so i just sit there, lounging on my couch or sometimes on the cool(er) floor, with the windows wide open – at least when the  light of the day makes room for dusk, the moon and the stars, and you think you can finally just about make out a fresh (sort of) breeze of air. i sit in the dark, with the lights out (otherwise i have no doubt the mosquitoes would end up eating me alive) for hours or maybe nights, gazing out of the window, waiting for something to happen. a cooling thunderstorm, maybe. or a new star to light up. in the meantime, my neighbours are grilling, chatting avidly on the balcony, cheering to each other, spirits high. children shouting, people talking… summer sounds, really kind of soothing. there is a whole world waiting for you if you can muster the energy to get up and walk to the next ice cream store. if you can actually manage to call someone and ask them out for a drink. or else, just stay there on the floor and enjoy the now, with not much on mind and not much going on. for once, it’s quiet. and it’s a rare gift, that of quiet. i’m planning to enjoy it while it lasts and embrace the boredom, for with it comes something new.
papaya & grilled halloumi salad
ingredients:
1 halloumi cheese, cut into stripes
1 papaya, halved and deseeded
1 cup cherry tomatoes (i used yellow and red ones), halved
1 avocado, halved, pitted and cut into stripes
2 cups green leaves like lettuce, spinach, rocket or cress (i used rocket and water cress)
1 lime, juice & zest
1 lemon, juice & zest
2 tbsp. olive oil
1 tsp. acacia honey
1 drop harissa
1 tsp. herbed salt (i use herbamare – i couldn’t live without it – but i’m sure there are other similar products)
1 tsp. fleur de sel
directions:
wash the green leaves of your choice, pat them dry and distribute them on a plate. cut the halloumi into 2cm wide stripes, then grill in a very hot pan until crispy-brown on each side (for about 2-3 minutes per side). distribute on the green leaves. while the halloumi is roasting, cut the papaya into stripes, and the avocado, too. half the tomatoes. distribute everything on top of the green leaves. make a dressing with the lime and lemon juice and zest, olive oil, honey and harissa and season well with herbamare and fleur de sel. pour the dressing over the salad and serve immediately.
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