My favourite meal this week was the halloumi shawarma. Marinating it in a mixture of spices (black pepper, cumin, pul biber, dried lime, cardamom and dried pomegranate) before frying really made a difference and took away from the saltiness. I’ll definitely be doing that again.
|
Day |
Meal |
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Sunday |
Ham hock, pasta and vegetable broth
|
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Monday |
Halloumi shawarma, bulgar salad, salad, houmous, flatbread, pomegranate yoghurt
|
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Tuesday |
Beef chilli and rice |
|
Wednesday |
Sweetcorn burgers |
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Thursday |
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Friday |
Creamy smoked salmon pasta, green beans and tenderstem broccoli |
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Saturday |
Beef stew with mash, broccoli, peas and greens |
