Fried Haloumi Salad

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 2 and 2 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.

haloumisaladFried Haloumi Salad, by Hugh Fearnley Whitingstall

Hugh thinks this fit for 4, 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
  • s&p

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 mins 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.

Serve.

Too beautiful for words.