I love the taste of Cypriotic Halloumi cheese, it’s salty and lovely. It’s made of goat and sheep’s milk, but it can be done on cow milk as well. I use Halloumi very often when cooking dinner as the cheese has a really high melting point so it’s perfect to grill or fry. And the best part is that it’s very simple to prepare, just slice and fry until it gets a golden colour. Complement with vegetables and you have yourself a lovely dinner, if you want to you can even bread it before frying. But don’t get worried over the small green pieces in the cheese, it’s only Mint.
For a laco ovo vegetarian, Halloumi is the perfect dish to bring to a barbecue. Just slice the cheese and grill it. I always bring Halloumi with me on barbecues and people love to try it and they get really surprised that they actually like it.
Here’s a very simple weekday dinner with Halloumi:
Oven baked root vegetables with fried Halloumi and Pesto
Oven baked root vegetables
Beetroot, Potato, Carrot & Parsnip (or your own favourite root vegetables)
Herbs (choose your favourite)
Peel the vegetables and cut them in wedges. Combine the vegetables with the oil, salt, pepper and herbs in a oven proof form. Bake in the oven for about 30-40 minutes in 225 degrees C (at least in my present oven which is really bad).
Cut the Halloumi in slices and fry in a small amount of butter until it gets golden brown.
0.5 garlic clove
3 handfuls of fresh Basil (leaves picked and chopped)
1 handful of Pine nuts (lightly toasted)
Sea salt and pepper
Extra virgin olive oil
1 good handful of grated Parmesan cheese (I prefer the one that I bought in Rome last summer)
Mix everything in a food processor, add as much olive oil as wanted. I prefer a less “oily” Pesto.