Grilled halloumi with cucumber salsa
Halloumi is one of the only cheeses I know that doesn’t melt and keeps its shape when grilled. This white cheese with firm texture and salty flavour originates from the island of Cyprus in the eastern Mediterranean and found also in Greek and Middle Eastern cuisines. Halloumi keeps its shape when cooked because of its high melting temperature but once fried you need to serve it immediately, it does not benefit from sitting around.
In this recipe it is served with a cucumber and mint salsa with fresh lemon juice and a little dill. I like a little drizzle of honey over once I plate the dish.
Adapted from Citrus, by Valerie Aikman-Smith and Victoria Pearson.
Olive oil for frying
2 summer cucumbers, diced, unpeeled
2 green onions, thinly sliced on the diagonal
1/2 jalapeno pepper, seeded, deveined and diced
1/3 cup chopped mint leaves
Juice of 1/2 a lemon
3 tablespoons olive oil
1 tablespoon honey for drizzling
Dice the cucumber and place in a bowl.
Add green onion, jalapeno, mint and lemon juice.
Add salt and pepper to taste.
Add olive oil, taste and correct seasoning.
Slice the halloumi into 6-8 slices
Heat olive oil in a skillet and cook the halloumi until golden on each side.
Place some of the salsa in salad bowls, top with halloumi and drizlle honey over.
Serve immediately with crusty bread.