Fried Haloumi Salad

20 March 2014
Written by Kath Irvine
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Alexis, of Curious Cook fame, gifted me some haloumi. I adore haloumi. It’s an easy cheese to make and as I have access to all this glorious organic raw milk you think I would put two and two together and make haloumi. Time. There is not a spare bit round here. And I refuse to buy it for the price of a small kingdom, so I go without.

This is why I need a cheese-maker as a neighbour, followed closely by an orchardist, a herbalist and a vintner. I already have a butcher and farmer, so am part-way there. My vision is trade – you’ll get beautiful organic vegies which you have no time to grow as you are so busy doing your cheese-making/ wine making/ fruit growing. My other special trade is knitting lovely colourful beanies. Tempted? Do call.

Fried Haloumi Salad, by Hugh Fearnley Whitingstall

Hugh thinks this fit for four - clearly he eats too little for lunch. Matt and I demolish this , no company required. So I declare it pour deux.

For the dressing, whisk together:

1 teaspoon honey

Juice of half lemon

1 crushed garlic clove

Fine sliced chilli

Pinch of salt

Then whisk in 3 tablespoons of good cold pressed oil

For the Salad:

1 small red onion, fine sliced

Some cucumber – chunks or slices you choose

Tomatoes quartered, or cherry toms

Large handful of mint, rough chopped

Large handful of parsley, rough chopped

A mix of summer saladings – cos, magenta spreen, malabar spinach – whatever you have around.

Toss together artfully onto a big platter. Go on, make it look pretty. Perhaps add some olives too.

 

For the Cheese

If you’ve never had haloumi before then here’s the thing, don’t eat it raw. It must be cooked first, and even better than that fried. (I can hear your lips smacking.)

Whisk together:

  • 50g flour
  • a decent pinch of paprika
  • salt and pepper

Cut 250g haloumi into 8 slices. Press into the flour to coat it.
Heat a couple of glugs of olive oil then fry the cheese for a couple of minutes each side till golden brown and soft. (Dark brown and it’s crossed to the other side of deliciousness.)
Drizzle the dressing over the salad and toss.
Place the haloumi on top and serve.


Too beautiful for words, enjoy


In the Vegie Patch    |    In the Orchard 

 


 

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