My salad was to be a fennel, haloumi and orange salad. I had never tasted fennel before, and when I did, I
roasted three beetroots, peeled and quartered, with a little olive oil and salt and pepper
roasted large diced pumpkin and eggplant in a hot oven
opened and drained a can of chickpeas
caramelised (ooh, fancy) some leeks that I'd cut in half
segmented two oranges
made a lazy dressing of olive oil, apple cider vinegar and Australian mustard
It really was delicious, and looked very pretty, which you can't tell from the photo.
I actually segmented too many oranges for the salad, so when I got up in the morning I made a big batch of pancakes, and some orange syrup to go with them.
The orange syrup was simply a matter of bringing equal parts fresh orange juice and sugar to the boil, then simmering until it thickens. I'm sure you could be posh and put some grog or spices or something in it, but I was
2 cups flour
1/2 cup caster sugar
1/2 teaspoon baking powder
1 1/2 cups natural yoghurt (I used my first batch of home-made which was unsweetened)
1 cup whole milk
Mix dry ingredients in a big bowl.
Whisk wet ingredients together.
Combine wet into dry, mixing to a smooth batter. Add more milk if it isn't runny enough.
Fry blobfulls of your desired size over a medium-high heat. In butter.
Serve warm with sweet orange syrup. Or butter. Enjoy!