But then I lost my money.
So instead I had to use the £2.44 left on my card to try and get a feast, so had to be especially thrifty with some reduced veg and some greens left in the bottom of people's fridges.
Here's what I came up with.
1)Finely slice some beetroot into rounds- I used a food processor which scares me a little, partly because the beetroot makes it look like you've shoved someone's hand in the machine, and once I broke a knife in it and never found the tip in the pile of grated veg, but nevertheless it did slice the beetroot perfectly. Do the same with some carrots, but use a vegetable peeler. Coat the vegetables (in separate bowls) in about a cup of rice vinegar, half a cup of sugar, quarter of a cup of light soy sauce and some lemon zest strips and a few star anise. Leave to pickle for a few hours, or overnight.
2)Prepare a bed of greens, like watercress, lettuce or preferably something with some bite like chicory and celery. That's what I could find anyway. Layer on your beetroot and carrot, to get nice layers of colour.
3)Prepare the dressing, but remember to only dress it until the last minute. Mix together about 4 tbsp of regular groundnut oil, a tablespoon or so of rice vinegar, the same of light soy sauce, and a rounded teaspoon of gochuchang, the Korean chilli paste which has been etching to be used again. Any chilli form will do though.
4)Prepare a sort of production line of flour, beaten egg and panko, although you could use regular breadcrumbs but panko do give a lovely crisp and light coating. Coat slices of Halloumi in flour, then egg and then panko, then a large pan of heated regular vegetable oil, and fry them for just a few seconds each side, until they go nice and golden. Dry in kitchen paper before placing them on their bed of dressed salad. If you preferred or don't have enough time, just use plain, ungreased griddled halloumi.
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