CHEF and blogger Paul James writes for our paper.
This dish is a perfect lunch or starter dish.
You can always prep the Halloumi way in advance and have it marinating in a container.
You can add various ingredients to the marinade such as chilli flakes.
Halloumi is often associated with the island of Cyprus, where it has been produced by a multi-ethnic population for many centuries. It is also popular throughout the Eastern Mediterranean.
The reason Halloumi is often used in cooking is because it can be fried until brown without melting due to its higher-than-typical melting point. Traditional halloumi is a semicircular shape, about the size of a large wallet.
Traditional halloumi is made from unpasteurised sheep and goat milk. Aged halloumi is also popular. Kept in its brine, it is much drier, much stronger and much saltier.
But as demand grew, industrial cheese-makers began using more of the cheaper and more plentiful cow’s milk.
I’m always being asked if Halloumi is the same as feta.
Those who follow my food and travel column and blogs will already know.
And here is where the differences lie.
Halloumi and Feta may just be the most iconic food products from their respective countries of origin, Cyprus and Greece.
Extremely popular and highly sought after internationally, these cheeses have become gourmet around the world.
Most often, both feta and halloumi are made from a mixture of sheep’s and goat’s milk, but there are variations in production.
Feta can be made either with only sheep’s milk or only goat’s milk, whereas halloumi sometimes includes cow’s milk in the mixture.
I feel it’s only fair to conjure up this Cypriot dish for my followers in Cyprus as there it is considered that halloumi goes with everything and it is eaten all throughout the day, even at breakfast time – but with the addition of figs and apricots.
I think this little salad fits the bill perfectly.
Visit recipesfrommytravels.com for more on Paul’s blog and recipes.
Marinated Halloumi with fig and apricot salad
Ingredients
Halloumi
Olive oil
Dried Oregano
Handful of dried figs
Handful of dried apricots
1 lemon ( Half used for slices) other squeezed for juice.
Sweet chargrilled peppers
Salad leaves
Handful of rocket
Slices of cucumber
Mediterranean Sea salt flakes
Method
1. Slice the Halloumi into approximately cm square slices, drizzle with olive oil, lemon juice and oregano.
2. Marinade overnight or for at least a couple of hours.
3. Heat a griddle pan over a medium heat and carefully place the Halloumi onto the pan, turning only when you get the beautifully marked lines.
4. Assemble the salad, drizzle with a touch more olive oil, a splash of lemon juice and a sprinkle of sea salt flakes
5. Serve the Halloumi onto a plate with lemon slices as garnish and eat warm.
