Warm Vegetable Ribbon Salad with Haloumi Cheese

Vegetable Ribbon Salad

Here’s a quick recipe for any time of the day and any day of the year. Let’s face it, on a hot summer day, no one wants to spend too much time in the kitchen. So, hopefully this idea will appeal to you. Zucchini and carrots are some of the most used vegetables in my kitchen. Therefore I’m constantly looking to reinvent them in a creative way. I must say this dish was a success in our family. Even my one and a half year old tried it (you can replace the hot ketchup with a regular one, if you plan to serve it to children, even cook the vegetable a little longer so that they are softer - carrots take longer to soften - and also cut the ribbons into smaller pieces to make it easier for toddlers to chew the food).

Let me know what you think!

Ingredients:

- 1 large and 1 small carrot

- 1 small Zucchini

- 225 gr. Haloumi cheese

- 1 tbsp. hot ketchup

- 2 tbsp. water

- 1 tsp. mustard (optional)

- 1 & 1/2 tbsp. of extra virgin olive oil

Method:

Start off by pealing the carrot and then, wash the vegetables thoroughly.

Using a vegetable peeler cut ribbons out of the carrot and out of the zucchini. When you reach the seedy core of the Zucchini, you can stop pealing. Either discard it or use it for a stew.

Vegetable peals

In a non stick pan, or a wok, fry the vegetables with the olive oil on medium heat for a maximum of 5 minutes until they reduce in volume and become visibly soft.

Slice the haloumi cheese into cubes and add it to the pan. Next to it, add the ketchup, the water and the mustard if you prefer. Fry everything together for another 5 to 8 minutes.

I haven't used any seasoning as the vegetables will get their flavor from this newly formed sauce.

Serve immediately and garnish it with some dill (I have used some dill flowers I bought at the farmer’s market).

Delicious, healthy and quick!