The Sprightly Spud

Disney may have us believe that candlelit dinners in fancy restaurants are reserved solely for couples enjoying the bliss of a committed relationship. Not only is this not true – there is nothing stopping you hitting the steakhouse in peace – but cooking for yourself can be a joy. It doesn’t have to be anything overly indulgent, but the practice of nourishing your body because you can, and without the interruption of anyone else, is a pleasure we all deserve.

Dining alone doesn’t have to be depressing. Whatever the reason we find ourselves with no reason to cook for a crowd, we shouldn’t be subjected to bland ready-meals, plain jacket potatoes, or uninspiring bowls of meal-prep. Light the candles, put the tunes on loud, and find yourself swanning round the kitchen with all the panache of a Michelin star culinarian. All you need is the right recipe to get your taste buds tingling.

Honey Loop Halloumi Pittas

Hot Honey is the flavour sensation taking the worlds of chicken, eggs, feta, and even pizza by storm. Warming, vibrant and versatile, the options for the latest trending condiment are endless, and its fast becoming a kitchen staple.

Another kitchen staple, however, is the humble ‘multigrain hoop’.

Nothing screams ‘sad and single’ like a bowl of cereal for dinner, and I am not suggesting you drizzle chilli infused honey on that bowl of hoops, yet this breakfast favourite can play a starring role in a firecracker of a solo summer dinner

Ingredients;

For the Halloumi Pittas;

125g reduced fat Halloumi

30g Honey Loop Cereal

50g fat-free Greek yogurt

Chilli flakes

Zest of one lemon

2 wholemeal pittas

For the Tzatziki;

Juice of 1lemon

150g fat-free Greek yogurt

1 big garlic clove, crushed

Fresh dill

For the salad;

2 heads of baby gem lettuce

1 pack of cherry tomatoes

1 small carrot, grated

100g of cucumber

Juice of 1 lemon

1 tbsp vinegar (apple cider works well)

1 tsp honey

1 tbsp soy sauce

Begin by slicing the halloumi into chunky ‘fingers’, then rolling it in the Greek yogurt until its evenly coated. Next, place the cereal in a sealed plastic bag and engage in a rage-removing smashing session, until you have a texture that resembles breadcrumbs.

Pour the crushed cereal into a bowl, mix in the chilli flakes and lemon zest then roll the yogurt-coated halloumi in it. When you’re satisfied with your crunchy coating, place the halloumi fingers in the air fryer, and cook until delightfully crisp and moreish.

Meanwhile, mix the yogurt, garlic, dill and lemon juice into a creamy sauce, and wash then finely chop the lettuce. Slice the tomatoes into halves, and dice the cucumber, before tossing all the salad ingredients (including the grated carrot) together in a large bowl.

Mix the lemon juice, vinegar, honey and sauce sauce to form the dressing, then pour over the salad.

Finally, warm the pittas by toasting them, or popping them in the air fryer for a couple of minutes. Slice them, then fill generously with the halloumi fingers, a bit of salad, and a dollop of the tzatziki.

Albeit this recipe is a mish-mash of international flavours, the combinations work surprisingly well, and you end up with a kind of ‘Nando’s x Wagamama’ hybrid situation. Air frying the halloumi leaves it crisp on the outside, yet just slightly gooey on the inside – the ultimate combination. Taste sensations aside, this dish is packed with micronutrients, over 45g of protein, and plenty of calcium from the halloumi and yogurt – thus its ideal for cultivating your strong, independent, personality.

Should it take your fancy, you could also use chicken, fish, or tofu as your protein, and the leftover halloumi makes for a delicious addition to lunchbox salads, or as a topper for avocado toast.

So, the next time you plan on romanticising your dinner for one, try getting creative with your cereal…