Fried halloumi with runner bean salad
Last night had to be the most successful evening of cooking so far. First of all the fried halloumi with runner bean salad turned out absolutely lovely. The ingredients were easy to find and not too expensive. I was able to follow each step faithfully rather than leaping up them two at a time, coat tails flying in the wind. There were no feelings of frustration or inadequacy. I love Rosie Sykes for this. I also defrosted and heated through my previous beetroot salad and raspberry tarts with great success, making a full-on Guardian meal of loveliness for my bezzer mate and I.
Fried halloumi with runner bean salad
Fried halloumi with runner bean salad! Nailed it!
Conclusion:
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I feel a bit like a school kid saying goodbye to a really lovely supply teacher. ‘Miss Sykes, why can’t you write recipes for the Guardian every week?’ (I know she used to. Maybe they could get her back if they offered her a payrise?)
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The ingredients for this one managed to be tasty and unusual enough to warrant writing about, but not hard to find and not too pricey. Even though there was a fair amount of preparation involved, none of it was too fiddly or complicated
I've always found it funny when people write letters to the Guardian's Weekend magazine complaining that the recipe ingredients are too middle class and the fashion only looks good on thin people. After all, it's just a magazine. Or is it? I decided to follow its recipes, fashion and lifestyle advice as closely as possible, to see if the aspirations promoted therein can really be achieved by the average reader who is not especially wealthy, not necessarily model thin and is obliged to work regular office hours. This blog has no affiliation whatsoever with the Guardian but I link to the Weekend magazine website for the purposes of illustration. 
Guardian Girl 
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