When a simple salad needs a little glamour, texture and oomph, say 'hello' to haloumi! If you've never tried it, let me tell you - haloumi is heavenly! It's a semi-hard cheese with a high melting point, making it perfect for frying or grilling to get it all golden and crispy - yum!
Our haloumi producers, the Chesworth family at Hunter Belle, farm Brown Swiss cows for a cheese that's creamy and very moreish. Due to haloumi's lovely firm texture, particularly when cooked, it makes a nice meat substitute too. This recipe makes an excellent side salad, but holds up beautifully as a light lunch or dinner too. Give it a go at your place this week!
Grilled Haloumi & Raw Veggie Salad
For 2 serves, you need:
180g pack haloumi, cut into 5mm thick slices
10-12 cherry tomatoes, halved
1 radish, sliced
2 shallots , sliced
1/4 red oak lettuce, roughly chopped
10 snow peas, roughly chopped into pieces
Handful basil leaves, torn x (a handful) picked
Lemon
Olive oil
Sea salt
Make it:
- Pop the sliced haloumi onto kitchen towel, pat dry set aside
- Cut the lemon and squeeze into a medium bowl with 1tbsp olive oil, add a pinch salt
- Add the tomatoes, the snow peas, radish, shallots to the bowl and toss
- Heat a medium pan on a med-high heat, add 1tbsp olive oil
- Place the haloumi into the pan and gently fry until golden, flip over and continue to cook until caramelized both sides
- Split the salad between two plates, add the cooked haloumi and serve immediately*
*this salad is best eaten on the day, but that won't be a problem, will it??
