Goat Island is only 10 minutes drive from home and the first marine reserve in New Zealand established in 1975. Even though overcast and a little drizzly that day, it was a rewarding, short (45-minute return) walk with a wonderful look out and bench to marvel and ponder at the choppy sea. Little Barrier island is faintly seen in the distance.
The University of Auckland’s Leigh Marine Laboratory is based next to the reserve.
- 1 pack halloumi (preferably goat’s cheese)
- 1 cup black rice
- 1 packet of wild rocket
- A handful of sesame seeds
- 1 avocado
- Juice of one lemon
- Iliada Extra Virgin Greek olive oil
- Cracked black pepper & himalayan salt
- 3 cloves of smoky garlic
- Fresh basil
First cook the rice. This particular kind requires more water than the usual 1 cup of rice to 2 cups of water; more like 3-4 cups of water. Meanwhile, in a large bowl mix the avocado, rocket leaves and crushed garlic. Add the juice of one lemon and set aside. Once the rice is cooked (takes about half an hour), grill the halloumi. I use a non-stick heavy frying pan, no need to add oil. Keep turning till it’s nice and golden on both sides. Put the halloumi aside and in the same frying pan toast a handful of sesame seeds. Add the rice, halloumi and toasted sesame seeds in the salad bowl and springle a generous amount of Greek olive oil, cracked pepper and salt. Toss well. You could display a couple of pieces of halloumi with basil leaves on top otherwise it’s impossible to detect the halloumi till you taste it:)
Serves 2 (hungry people)