Most cook books – well at least the better ones – have a section on store cupboard items. Things to always have around in case guests drop by unexpectedly or the fridge is bare on a Sunday night. One of the thing I always have on hand is a packet of lardons in the fridge. Little pieces of pancetta, bursting with flavour, that have a variety of uses. They go really well in pasta sauces, are used as a pizza topping by Evan at Knead and are also great at making a salad into a meal.
After a weekend of croissants, cakes, delicious lamb pitas (thanks Tanya) and a hot seared salmon ciabatta at The Bay Food and Wine Market, Commander J felt the need for salad on Monday night. I realised that lettuce and tomato would not fill the requisite gap in our stomachs and so decided to jazz it up a bit with fried halloumi and crispy lardons. This is a great recipe for using up any leftover bits and pieces from the weekend and is a perfect meal now that summer is here.
Ingredients (for 2)
1 pack halloumi cheese, cut into strips and dusted with flour
1 pack lettuce – I used butter lettuce but you can use whatever you have
Some fresh herbs from the garden – rocket, basil. mint, dill, chives
A couple of olives
1 avo, sliced
3 artichoke hearts, chopped
A few pieces roasted peppers
A few capers
Some pickled mushrooms
A handful of cherry tomatoes , cut in half
100g pancetta lardons
1 teaspoon wholegrain mustard
2 tablespoons lemon juice
4 tablespoons olive oil
salt and pepper
Mix the dressing ingredients together well and set aside. Arrange the lettuce on a plate and top with the rest of the salad ingredients except the lardons. In a non stick pan heat up 1 tablespoon olive oil. Fry the lardons until crispy. Remove and set aside. Fry the halloumi until the bottom is brown, about 5 minutes and then turn and brown the other side. Halloumi cheese has a higher melting point than other cheeses so it retains its shape when cooking. Place the halloumi on top of the salad, sprinkle with the lardons, drizzle over the dressing and garnish with chopped mint.
More about The Bay Food and Wine Market. Come and find our products here every Saturday morning from 09:30 until 14:30. The fabulous Lorna will let you taste our finest and show your our range. The market is situated underneath La Cuccina in Hout Bay.
Golf is like a love affair. If you don’t take it seriously, it’s no fun. If you do take it seriously, it breaks your heart. –
Bruce Seymour Arnold Daly