Coleslaw with Apple and Halloumi Cheese

Hello my zebras,

It’s time for a veggie day! In theory, I have been trying for some time to eat less meat. In practice, it hasn’t exactly gone as planned. However, Lent is a very nice occasion to pay more attention to it and that’s why I brought you a light, vegetarian recipe today.

A delicious coleslaw with apple & halloumi ❤ The best part: “Despite” a large portion of vegetables and even fruit, this dish still very much feels like soulfood – that could have something to do with the large portion of cheese under which the salad hides 😉


Coleslaw with Apple and Halloumi

for 2-3 servings

  • 1 pack of Halloumi cheese
  • 1/2 cabbage
  • 2 green apples
  • 2 spring onions
  • 3 tbsp olive oil
  • Juice of 2 limes
  • 2-3 tbsp brown sugar
  • Salt & pepper

Clean the cabbage and slice finely. Wash the apples and quarter them with the peel on. Core and coarsly grate them, then cut the spring onions into fine rings. Put everything in a large bowl.

For the dressing, mix olive oil, lime juice, brown sugar, salt and pepper. Add to the sliced cabbage and knead with your hands to evenly distribute the dressing.

Now cut the halloumi into pieces and fry in a hot pan. Serve on top of the coleslaw – preferably with a nice piece of fresh bread.


What are your favourite vegetarian recipes? After all, I’m always looking for new ideas!

Stay sweet & HAPPY COOKING!

xx Kristin


Spaghetti with Roasted Tomatoes

Hello my lovely readers!

You surely know that feeling: on some days you simply do not want to cook. The usual solution would be to get some food delivered. But there’s another option! What follows is a recipe, for which you have to leave the sofa for only a few minutes and will be rewarded with a delicious, freshly cooked pasta dish. And it’s so so easy to make…


Here’s how to make it:

Spaghetti with roasted tomatoes

makes 2-3 servings

  • 600g mini cherry or roma tomatoes
  • 3 cloves of garlic
  • 2 tbsp olive oil
  • salt, pepper
  • 350 g spaghetti
  • 1 handful basil leaves
  • olive oil
  • Parmesan

Preheat the oven to 230° C and line a baking tray with baking paper.

Wash the tomatoes and pat them dry. Peel the garlic and lightly crush it with the flat side of a knife. Put tomatoes and garlic on the baking tray and season with olive oil, salt and pepper. Roast for 20-25 minutes in the oven, turning them repeatedly.

In the meantime, cook the spaghetti according to the instructions until al dente – about 1 minute before the pasta is done add basil to the boiling water. Drain the pasta and reserve some of the cooking water. Put the pasta in a bowl and mix with the roasted tomatoes, olive oil and some of the cooking water. Serve with fresh parmesan cheese!


I didn’t promise too much, did I? Sooo simple to make and – OMG – utterly delicious ❤

Stay sweet & HAPPY COOKING!

xx Kristin