Monday is quite a negative day for many of us in the working world; wishing for Sunday evening to not come as quickly as it does, owing to the fact that Monday morning is just 40 winks away. However, for me it’s quite different as Mondays are, like most, my busiest of days purely because I don’t go to work. I have Mondays off with Peanut and since I returned to work, I have filled the first day of the week with all of the things I can’t get done at the weekend – the food shopping, catch ups with friends and family, and swimming lessons. It’s hard and very tiring but it’s the price I pay to be able to have a completely free weekend where everything is about the three of us. 

Unfortunately, Mr P is a Monday worker and so I always like to make sure that when he comes home, he has something extra special to look forward to. The way to my husbands heart is through his digestive system and so Monday means one thing – Salad!

FullSizeRender-2Ok, Salad isn’t exciting if it’s just an iceberg lettuce, an old tomato and some dry cucumber as a takeaway would serve you; in this household, salads mean colour, nourishment and taste – lots and LOTS of taste. The winning ingredient though, is delicious, rubbery and delectable Halloumi. On our first holiday to Cyprus (one of our favourite places in the world) we sampled Halloumi in a Meze meal and we fell in love. Since then, we’ve bought Halloumi and cooked it in the same way that we sampled it, simply and deliciously.


To make my yummy Chicken and Halloumi Salad, you will need the following:

A couple of handfuls of Spinach

A handful of Rocket

As many Plum Tomatoes as you fancy

Cucumber, chopped into cubes

Half a pepper, sliced into strips

2 eggs

2 chicken breasts

1 Pack of Halloumi (We buy Tesco Chilli Halloumi)

Balsamic Glaze

FullSizeRender-4Loosely wrap the chicken in kitchen foil and bake in the oven for about 25 mins at 200 degrees.

While the chicken is cooking, hard boil the eggs and arrange the leaves, tomatoes, peppers and cucumber onto a plate. Drizzle the balsamic glaze around the leaves.

Chop up the Halloumi into 8 slices and after the chicken has been cooking for 20 minutes, grill the Halloumi in a griddle pan with a tablespoon of olive oil for 5-10 minutes on a low heat, or until just turning golden. If you don’t have a griddle pan, a frying pan works fine.

Remove the chicken from the oven, and while still warm, chop, shred or slice as you wish and arrange on top of the salad. Chop the eggs into 4 segments and arrange on salad and then add 4 slices of the Halloumi onto each plate.

Pour a glass of wine, and enjoy…


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