November 19, 2010

Grilled Mango Cheeks with Haloumi, Pine Nuts and Lemon Thyme

Cooking for one; yay or nay? I often here people say "I was too lazy to cook because it was just me", and I totally understand the reasoning, but sometimes it's kind of fun to cook just for yourself, don't you think? I admit that when I was a single girl living in Finland, I didn't often bother to cook in the same scale that I do now. It is of course more satisfying to be able to share the meal that you've cook with your family or friends, but I think there is something utterly enjoyable about cooking just for yourself as well.

I thought of this while making this mango and haloumi salad. I didn't have to cook dinner for my partner that night, but I just couldn't keep myself out of the kitchen. I wanted to create something easy and light so I put together this little salad. The sweetness of the mango, the saltiness of the haloumi and the vinegary balsamic are all perfect in balancing each other in this dish.

With these thoughts I wish you all a very enjoyable and relaxing weekend!

Grilled Mango Cheeks with Haloumi, Pine Nuts and Lemon Thyme

1 mango, washed and cheeks cut off
2 tbsp caramelised balsamic
250g (low-fat) haloumi cheese, cut into slices
1 tsp walnut oil
3 tbsp pine nuts, toasted
fresh lemon thyme
1/4 lemon, juiced
fresh rocket, to serve

Heat a grill pan on high. Brush the mango cheeks with caramelised balsamic vinegar. Place the mango cheeks and the haloumi on the pan and grill for a few minutes until soften. Set aside and drizzle the cheese with walnut oil. Assemble the mango cheeks on a plate with rocket and the cheese. Sprinkle with pine nuts and lemon thyme and drizzle with fresh lemon juice.