My friend and I decided to take a trip to the Birmingham markets on Saturday afternoon to see what was on offer and I have to say I was really impressed with the bargains i found! Despite the inevitable hustle and bustle of a busy city centre, we were both able to pick out some beautiful fresh foods from a huge range.
I managed to get a great selection of vegetables (as well as a few other bits), which I’m sure will last me the week, for under a fiver and I’m already planning some exciting meals in advance.
Tonight I kicked off the week with a really simple halloumi, pepperoni (veggie of course) and red pepper salad and some sweet potatoes on the side. For me this is the ultimate comfort food. I love the saltiness of halloumi cheese and its chewy texture combined with the spicy pepperoni and sweet, crispy peppers creates an incredible texture. As well as this, sweet potatoes are a great alternative to regular fries or wedges and offer an interesting twist on any meal.
Here’s how to recreate it!
Two small sweet potatoes
A handful of spinach leaves, washed
One long red bell pepper, sliced into circles
Half an onion, roughly chopped
Vegan salami, roughly chopped (I used the cheatin’ brand from Holland & Barrett)
Halloumi, sliced into small rectangles
1 spoon of red pesto
The sweet potatoes
- Peel and chop the potatoes into smallish pieces
- Part boil and ensure the potatoes are still reasonably firm before draining
- Place the drained potatoes on to a baking sheet, drizzle with oil and season with salt, black pepper and paprika
- Bake in the oven at 190 degrees until crispy
- Chop and prepare the peppers, onions and salami
- Shallow fry in a pan with a spoon of red pesto and any other seasoning (I like to use salt, black pepper and paprika for an extra kick)
- After the onions have turned golden, remove the vegetables from the pan and assemble together with spinach leaves
- With fresh oil, fry the halloumi for approximately one minute on each side until golden brown and crispy.
- Serve with the rest of the salad.
So, there you have it! This was actually a really simple and straightforward recipe to make, despite the different elements involved. Seen as I still have an abundance of vegetables left over, you’re likely to be reading another recipe post sometime soon.