Oh you’re vegetarian? That must mean you love halloumi… Well actually yes, yes it does but that being said, I’m not a huge fan of eating it off a stick, sandwiched between a couple of burnt bits of courgette and the odd tomato. Surely we can do better than that people. Disgraceful behaviour. Actually, while we’re on the subject, I just want to say that I think grilled vegetables are horrible! There I said it, so you can take your tasteless vegetable stacks and your boring vegetable skewers and throw them to the monkeys at London Zoo.
Anyway, my favourite way to eat halloumi is straight from a hot pan into a cold salad, the salad helps cut through the saltiness of the cheese making it dangerously moreish. I’ve been known to shamelessly eat an entire packet in one day, it always starts off in a salad but later I’ll fry it and put it on toast, then I’ll fry even more of it (forget the toast altogether) and just eat by itself, alone, in a dark room like some sort of giant mouse woman.
Oh and I hate monkeys, so not sure why I mentioned them earlier, they don’t deserve any air time… Look, I just don’t like their little human hands! Lets move on…
Halloumi Salad with Honey & Mustard Dressing
Serves 2 / Takes 10 minutes
Make it vegan: This salad is also lovely without the halloumi
Half a packet of halloumi
2 Medium tomatoes
Quarter of a red onion finely sliced
Half a red pepper
Chunk of cucumber (I like to peel mine into ribbons)
Half a bag of mixed leaves
Handful of black olives in brine
1/2 Tbs of olive oil
Tbs of balsamic vinegar
1/2 Tsp of dijon mustard
1/2 Tsp of wholegrain mustard (I like to use both mustards but you don’t have to)
1/2 Tsp of honey
Salt and pepper
Serve with a couple of tablespoons of houmous and a slice of sourdough (optional)
1. Start by chopping your salady bits and bobs and put them in a large bowl. Don’t forget to salt and pepper your tomatoes separately before you add them, it makes them taste incredible. Give it a good mix and put to one side.
2. To make the dressing, pop all the ingredients in a jam jar, fasten the lid and give it a good vigorous shaking. Actually, my jam jar was dirty so I used a little jug and a spoon. Add to the salad and put to one side.
3. Slice the halloumi, spray a frying pan with oil and put on a medium to high heat. Throw the halloumi in and keep a close eye on it. Once one side is brown, turn off the heat and turn them over. The pan will still be hot so they’ll continue ti brown but not burn. Once you’re satisfied with the colour of the cheese, chuck it straight into your salad bowl, mix and pour into bowls. Season, drizzle with a bit of olive oil and serve with houmous and sourdough.
If you’ve had a go at making my salad or any of my other recipes I’d love to hear about it. @corrieheale firstname.lastname@example.org