This refreshing lemonade offers a perfect balance of sweet and tart, with an aromatic hint of rosemary. The perfect pair to the Fig and Halloumi Sandwich.
Yield: 2 servings
Ingredients:
- 2 large lemons, juiced
- 1/4 cup honey
- 3 cups of water
- 1-2 sprigs fresh rosemary (about 4-5 inches long)
- ice
- extra lemon slices and rosemary for garnish (optional)
Instructions:
- In a small pitcher, combine the lemon juice and honey and stir until the honey has dissolved and combined.
- Add the cold water and rosemary to the pitcher.
- Let the lemonade rest in the fridge to allow the rosemary to infuse.
Fig, Halloumi & Turkey Sandwich
Yield: 2 servings
Ingredients:
- 2 ciabatta rolls or other crusty bread
- 2-3 tbsp fig jam
- 4-6 slices halloumi cheese (about 1/4 inch thick)
- 1 tsp olive oil
- 10 slices of deli turkey breast
- 1 cup fresh spinach, packed
Instructions:
- Heat a small non-stick skillet over medium heat. Add the olive oil. Once hot, add the halloumi slices and cook for 2-3 minutes per side, or until golden brown and slightly softened. Remove from heat and set aside.
- Carefully slice each ciabatta roll in half horizontally.
- Layer the sandwich ingredients on the bread, starting with the fig jam, then spinach, turkey, and cooked halloumi. Enjoy the sandwich on its own or throw it in a panini press for extra crunch and deliciousness.
