peter gordon's fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad

How about THAT for a snappy title? Having ignored the book Brenda so kindly gave us, for all of a year, we seem to have suddenly gone Peter Gordon salad crazy.

I have to say he looks a complete knob on the flyleaf, and one of the reasons I've steered clear of trying any of his recipes is whilst looking amazing, they all come with a list of ingredients as long as your arm, and multiple, seemingly finicky, stages. However *however* I realise now this is a cunning ploy, because if you ignore the faffy bits (we did not soak our halloumi for 24 hours beforehand), these are some of the easiest salads I've ever made, all of them have looked incredible, they've all been really tasty, and are surprisingly filling:

If the idea of blanching veg isn't scary, and you don't mind doing several different, smallish tasks to construct dinner, these should be a doddle! Oh also, interestingly enough eagle-eyed Ana pointed out whilst the recipe called for hazelnuts, the photo in the book clearly uses pecans - take that celebrity chefs!

Canada Excitement News: After Bikini Blitz, Ana spent several hours choosing some actual swimwear to take to Wolf Creek (or whatever it's called), and I found $19.89CAN in the cupboard. It includes one Looney. 10 days to go...

Food of the Milos
TBC

sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads: The New Main Course, p65