Lobster Tail Salad with Courgettes and Haloumi

This is where it all started. This is why I'm here on a Sunday afternoon writing this blog and its all my wife's fault. Well, not fault exactly, the reason. She has the ability to throw ideas into the water of the brain (mush in my case) and then move away and wait for the outcome. It is actually quite difficult to make a recipe sound appetizing, and in a way that someone will want to make it. Now I know why Jamie used to use pukka so much. The Lobster Tails are not cheap but the are v.dishy. Waitrose 2 for £11 and 20% on a Friday.

Main Ingredients for 2 people

• Lobster Tails

• 2 Medium sized courgettes (about 6 inches) quite large actually

• 2 lettuce Hearts

• Handful of Dill

• Handful of Mint

• French Dressing (olive oil, mustard Dijon, White Wine Vinegar)

• 1 Packet of Haloumi Cheese

• 1 Pomegranate

• 1 Pack of Cherry Tomatoes

• Pomegranate Molasses (optional to taste I love it)

• Dash of Ricard or similar

The Moves on the Dance Floor

Thinly slice lengthwise one courgette and then with the other slice and chop into this strands. I think the technical term is Julienne. The sliced courgette we'll cook off later.

Slice the Cherry tomatoes in half and chop the mint and dill.

Wash and spin the Lettuce

Slice the Haloumi about 1/4 of an inch 5mm

Warm up the Chef's Top or Frying pan to a medium/high heat

Take the sliced Courgette and dress with Olive Oil and cook for 2/3 mins until nicely brown but still with a bit of a bite. Set aside.

Fry the Haloumi about 2mins each side until nicely coloured

Dress the Lettuce, Cherry Tomatoes, Courgettes Mint and Dill

Crack the Shell off the Lobster and then fry the tail 2/3mins and a splash of Ricard wooof watch your eyebrows

Ok ready to serve.

Make a pretty dish. Salad/Cooked courgettes/Lobster Tails and then the Haloumi on top drizzle the Pomegranate Molasses and there you have it. Hope you like my dishydish

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#Lobster #Courgettes