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 or sandwiched between a couple of burnt bits of courgette. Surely we can do better than that? 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 of 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 will fry even more of it, forget the toast altogether and just eat it 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 okay? Let’s move on…
Halloumi salad with honey & mustard dressing
Serves 2 / Hands on time 10 mins / Total time 10 min / V
You’ll need: Non-stick frying pan
1 avocado, peeled and sliced
2 medium tomatoes, cut into eighths
¼ red onion, peeled and finely sliced
½ red pepper, de-seeded and diced
Chunk of cucumber, peeled into ribbons
½ bag of mixed leaves
Handful of black olives in brine, roughly chopped
100-150g halloumi, thickly sliced
½ tbs of extra virgin olive oil
1 tbs of balsamic vinegar
½ tsp of dijon mustard or wholegrain mustard
½ tsp runny honey
Pita bread and humous to serve (optional)
Extra virgin olive oil to serve (optional)
1. Chop the vegetables and place in a large bowl. Season well with salt and pepper and mix in the salad leaves. Put to one side.
2. To make the dressing, mix all the ingredients in a bowl until combined and pour directly over the salad. Give it a good toss.
3. Finally, fry the halloumi slices in a large non-stick pan until golden on both sides. Divide the salad into bowls, top with the halloumi slices and serve with humous, pita bread and a drizzle of extra virgin olive oil.
f you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.