Grilled Halloumi Salad

Such a lovely healthy salad, why not enjoy it soon. Read on for what you need and what you do ... 

Ingredients:
Serves 1

Up to 60g halloumi cheese - sliced
2 large handfuls young spinach leaves
1 handful rocket,
½ green pepper,
50g cucumber,
with olive oil and cider vinegar dressing (3 parts oil to 1 vinegar)

Method:
Grill or fry the halloumi until it’s golden brown,
Combine it with the salad ingredients.
Whisk together the oil and vinegar to form a dressing and serve.

This simple and delicious salad can be seen on Karen Thomson's blog here

Now, here is a little more about Halloumi ... which is pronounced ha-loo-mee.

It's a semi-hard chewy, white cheese originating from Cyprus and made from cow's, goat's or sheep's milk, or a combination. It has a mild salty flavour and lends itself beautifully to cooking due to its firm texture which is retained even when cooked and exposed to high temperatures.

Availability:
In good supermarkets and specialty stores.

Choose the best:
Cut into slices - the halloumi should 'squeak' as it is cut into.

Store it:
An unopened packet of halloumi will keep in the fridge for up to a year. Once opened store in salt water in the fridge.

Cook it:
Fantastic fried, grilled or barbecued. Added to salads or served with vegetables. Halloumi is often served with chopped mint to add flavour. Also goes well with finely chopped chilli.

Alternatives:
Try mozzarella.

These facts from here

All the best Jan