Yesterday we were swimming in the warm water of Noosa Beach and today we woke to a huge frost and icy cold house. It's back to reality for the Hansen family after our first holiday in a long time at my new favourite place. To me, Noosa has it all - a calm beach with soft white sand and clear water, loads of great places to eat and a thumping weekly farmers market. On our first morning we went straight to the latter and loved that it was so different to the markets we do every month; full of tropical fruit, ripe peaches, strawberries and other fresh produce we only see here in high or late summer.
That's not to say we didn't drop a fair few 'Noosa notes' up on Hastings St, the main drag. Locals say the second you step out on this beautiful strip of shops and cafes you seem to bleed $50 dollar notes and I tend to agree. But a few drinks at Noosa institutions Aromas and Bistro C with the kids either dancing to the live music by the cafe or playing on the beach were absolutely worth it. And then there's the window shopping; headlined for me by quirky-cool homewares shops like Lamington and Askew plus fresh produce stalls and one of Australia's most famous gelateria's, Massimos, which Tim, Alice, Tom and I can all vouch for.
Pearl couscous, buffalo haloumi and cherry tomato saladThis is more of an assembly job than a recipe but it's simple, clean and fresh flavours are just perfect for an easy summer or spring lunch.
2 tbsp olive oil
Juice and zest of one lemon
1 tsp harissa
400g buffalo haloumi (or regular)
250g pearl couscous (cooked according to packet instructions)
250g ripe, sweet cherry tomatoes
1 bunch mint
1/2 red onion, finely diced
2 handfulls fresh, peppery rocket
Combine first three ingredients and whisk well. Heat a little of the olive oil in a frying pan and cook the haloumi until golden brown on all sides. Then combine remaining ingredients on a large platter, toss with the dressing and drape the haloumi on top.