Such a lovely healthy salad, why not enjoy it soon. Read on for what you need and what you do ...
Up to 60g halloumi cheese - sliced
2 large handfuls young spinach leaves
1 handful rocket,
½ green pepper,
with olive oil and cider vinegar dressing (3 parts oil to 1 vinegar)
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.
In good supermarkets and specialty stores.
Choose the best:
Cut into slices - the halloumi should 'squeak' as it is cut into.
An unopened packet of halloumi will keep in the fridge for up to a year. Once opened store in salt water in the fridge.
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.
These facts from here
All the best Jan