I could just give you the recipe, but I’m just dying to whinge a little bit about my jogging career. What a business it is, trying to get fit! The jogging group meets on Tuesday evenings at 6.30pm. That just doesn’t suit me. Last week I was full of good intentions but when it came time to leave the house I was in the middle of preparing the family dinner of twice-cooked salt and pepper chicken wings. The enthusiasm waned and I thought how much more sensible it would be for me to stay indoors instead risking, seeing as it was pitch black already, tripping on an uneven footpath and face-planting into the concrete.
I did turn up for the Friday session though. This time the trainer thought adding a few more flights of stairs would be enjoyable. He was wrong as there was nothing enjoyable about it. We ran around the perimeter of the zoo where there are lots of stairs to ‘enjoy’ and combined with this pleasure there were some rather unpleasant odours emitting from some animal breed and on top of that the sunshine was stinging and it was an unseasonably warm day of 26C (80F). I was covered in sweat and my face glowed like a beacon.
After I sulked all the way home I realised I have but three weeks before I line up with thousands of others for the 10km race I way-back, decided to run. And at the moment I can’t even run more than 6kms before needing medical assistance. There’s so much work to be done. So much so that I decided I would join the 8am Sunday training sessions.
On Saturday night I abstained from drinking, I went to bed early and set my alarm for the early rise. I was five minutes early to our meeting place and was the first to arrive. I waited in the cold in nothing more than a singlet top and I waited and waited and waited. Fifteen minutes later I was still the only one there. Long story short, nobody turned up; not even the trainer! Like I said before, what a business it is, trying to get fit.
Here is the recipe for the salad I promised quite a while ago. This is the salad my sister, Millie, made for our Easter Sunday lunch. She made it with feta cheese but I’ve made it with grilled haloumi – because I saw a lovely pumpkin and haloumi salad on Tania’s blog a few days ago and it made me crave haloumi! The original recipe calls for shaved parmesan so there you go, you have a lot of options. And thanks to all those who responded to my SOS on how best to extract those glistening pearls from a pomegranate. The overwhelming consensus is that they need a decent spanking. Cut the pomegranate in half and spank it with a wooden spoon. All the pearls should obediently succumb and release into a well-positioned bowl.
- 2 large handfuls of rocket/arugula
- small handful of toasted walnuts
- 3-4 slices grilled haloumi, broken into bite-sized pieces
- ½ a pomegranate, seeded
- ¼ cup pomegranate molasses
- juice of ½ a lemon
- 2 tbspns honey
- 2 tbspns red wine vinegar
- ¾ cup extra virgin olive oil
- Toss the salad ingredients together on a plate.
- To make the dressing: Combine the pomegranate molasses, lemon juice, honey, red wine vinegar and some seasoning and whisk to combine.
- While still whisking, slowly pour in olive oil.
- (You will have more salad dressing than you need and the remainder can be stored in an airtight container in the fridge for your next salad!)
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