I absolutely love halloumi and seem to eat it for the majority of my lunches. Served on salad, in couscous, with lentils or stuffed between the warm toasted arms of a fluffy pitta and some punchy herbs its always welcome. The weather today was shockingly poor but I fancied salad regardless. This is a fresh and satisfying one if your stuck for inspiration…
- 1 little gem
- A few large handfuls of mixed leaves -rocket, watercress, spinach
- Small bunch of coriander, chopped
- 2 slicks celery, sliced thinly on diagonal
- Handful pistachios
- ½ red onion, sliced in half moons
- 3 tbsp red wine vinegar
- ½ lemon
- 1 slice stale bread, cubed (sourdough works best)
- 1 tsp spice mix (see note), optional
- 200g approx halloumi cheese, sliced
- Place the red onion slices in a shallow bowl and cover with the red wine vinegar and 1 tsp of salt.
- Pick the outer leaves from the little gems and cut the heart into quarters. Mix together in a large serving bowl with the salad leaves, coriander, celery, pistachios and seasoning.
- Heat a frying pan until hot. Add a small splash of oil and fry the halloumi slices for a few minutes each side until golden brown. Remove and drain on kitchen roll and set aside
- Add the cubed bread to the hot pan with a little more oil if needed. Season and scatter with the spice mix (alternatively, use a tsp of cumin seed, fennel seed or like etc). Toast until golden and crisp.
- Dress the salad with the lemon juice and a generous glug of extra virgin olive oil. Drain the red onions and scatter on top.
- Serve scattered with your warm toasted croutons and fried halloumi!
NOTE: My spice mix contains the following spices, toasted in a hot frying pan until fragrant and ground in a pestle and mortar.
- 1 tbsp fennel seed
- 1 tbsp cumin seed
- 1 tbsp coriander seed
- 1 tbsp fenugreek seed
- 1 tbsp mustard seeds
- 1 cinnamon stick, snapped in half
- 3 cardamon pods
- 1 star anise