HALLOUMI Salad

A LITTLE ABOUT THE HALLOUMI

Halloumi is a Cypriot semi-hard, unripened brined cheese made from a mixture of goat and sheep milk, and sometimes also cows milk. Halloumi cheese originated in Cyprus subsequently gaining popularity throughout the Middle East region.The cheese is white, with a distinctive layered texture, similar to mozzarella and has a salty flavour. The cheese is often used in cooking and can be fried until brown without melting, owing to its higher-than-normal melting point. This makes it an excellent cheese for frying or grilling and served with vegetables, or as an ingredient in salads.

THE RECIPE

Ingredients:

250g Halloumi cheese, cut into 8 slices
8 Baby potatoes
12 Cherry tomatoes
1 bunch mixed salad leaves of your choice
Large handful of rocket
4 spring onions, chopped
Handful of flat-leaf parsley or coriander leaves.
Handful of Nasturtium flowers


For the dressing
2 tbsp Dijon Mustard
2 tbsp White Wine Vinegar
120ml of Olive oil
Sea salt and freshly ground black pepper

Method:

Fill a large saucepan with cold water and a little salt, add the potatoes, bring to the boil and cook until tender. Meanwhile put a griddle pan on the hob over medium heat, place the Halloumi cheese slices in the pan. Allow the cheese to turn a golden colour, turning once during cooking. Once cooked, remove from the pan and place on a sheet of kitchen paper to drain any excess fat. Set aside.

Drain the potatoes, Set aside to cool.

Wash and dry the salad, rocket, flat-leaf parsley, spring onions and tomatoes, you can half the tomatoes or leave them whole, place in a bowl.

To make the dressing, place the Dijon mustard and vinegar in a bowl, whisk together, then add the olive oil very slowly, whisking all the time until the mixture is emulsified. Season to taste with Salt and Black Pepper.

Take the bowl of salad ingredients, add the baby potatoes halved or leave them whole. Add the dressing and mix well so the leaves are nicely coated.

To Serve:

Serve in individual bowls, add the Halloumi cheese slices and then the Nasturtium flowers on top.