Western News: January 18, 2024

10
Thursday January 18 2024
Say hello to
continuing education
It’s never too
halloumi this
late for music
summer
Are you an adult who learned an
instrument in your childhood but gave
up because it got too hard or life just got
busy? Or have you always wanted to learn
a musical instrument but never had the
opportunity? Well , it’s not too late!
The Christchurch School of Music, Te
Kura Puoro offers tuition in a wide range of
instruments and has lots of ensembles that
adults of all ages and stages can join. There
are orchestras, wind ensembles, a string
ensemble, concert band, jazz bands and
rock bands – something for everyone.
Our adult students tell us that getting
involved in music experiences in their later
years has been life changing. Learning
something new is good for the brain,
activating neural pathways, strengthening
motor skills and and bringing about a sense
of well-being. New and lasting friendships
are formed and there is always lots of
laughter.
Find out more at csm.org.nz or contact
us on office@csm.org.nz
On the table in under 20 minutes, this easy vegetarian halloumi salad is
perfect when time is short
Super Easy Halloumi
Salad
Ingredients
250g pearl couscous
500g halloumi, sliced
1 Tbsp Moroccan spice mix
2 zucchini, sliced
Directions
Cook couscous in a saucepan of boiling
water following packet directions. Drain.
Meanwhile, pat halloumi dry with
paper towel. Sprinkle with spice mix.
Spray a non-stick frying pan with oil.
Heat pan over medium heat. Cook
halloumi 1-2min each side or until
golden. Set aside. Spray pan with oil
Piña Colada Slushy
Ingredients
½ fresh pineapple, peeled, cut into 3cm pieces
180ml sweetened coconut cream
60ml unsweetened coconut milk
240ml white rum
2 Tbsp fresh lime juice
60ml dark rum (optional)
Cherries and lime wedges (for serving)
Directions
Place pineapple pieces in a resealable
plastic bag, laying them flat. Freeze until
solid, at least 3 hours.
Shake coconut cream and coconut milk
in their cans before measuring. Purée
pineapple, coconut cream, coconut milk,
white rum, lime juice, and 3 cups ice in
250g cherry tomato medley, halved
½ cup fresh parsley leaves
½ cup fresh mint leaves, torn
1 Tbsp tahini
2 Tbsp Greek yoghurt
1 small garlic clove, crushed
1 lemon, rind finely grated, juiced
2 Tbsp pomegranate seeds
2 pita breads, toasted, torn
again. Cook zucchini 1-2min until just
coloured.
Combine couscous, zucchini, tomatoes,
parsley and mint in a large bowl. Season
well. Combine tahini, yoghurt, garlic and
lemon rind in a small bowl. Season. Add
lemon juice to taste.
Divide salad among serving bowls or
arrange on a platter. Top with halloumi
and pomegranate. Drizzle with dressing.
Serve with pita.
a blender until smooth. Transfer blender
cup to freezer and freeze until mixture is
thickened (it should be the consistency of
a milkshake), 25-35min.
Blend again until mixture is the perfect
slushy frozen drink consistency. Divide
among glasses. Top off each with a drizzle
of dark rum, if using, and garnish each with
a cherry and lime wedge.
LESSONS, ENSEMBLE, AND INSTRUMENT HIRE
IT’S NEVER TOO
LATE FOR MUSIC!
The Christchurch School of Music offers a
wide range of opportunities for adults to
learn a musical instrument and play in an
ensemble. Come along and join us – you
won’t regret it!
Enrol now for 2024!
office@csm.org.nz
csm.org.nz/enrol
or (03) 366 1711
FOR ALL AGES