halloumi is a type of mild cypriot cheese, that holds its shape well when grilling. also, because of its mild taste, it combines really well with other flavour. great for experimentation!
feeling inspired, here’s what i came up with.
unfortunately, no photo this time. visually, it looked fantastic, but i didn’t remember to take the photo until i finished it off! oops! 🙂
i had it as a light and quick lunch with some crusty bread. serving it as a starter at a dinner party would be a great idea, too. or, make a larger quantity of tomatoes and other veg, and turn it into a big salad!
UPDATE 13 September
looks like i can’t stay away from my halloumi. i made it again! here’s a pic!
grilled halloumi with red chili, basil, lime juice and olive oil dressing
SOURCE: momentary inspiration, own recipe
PREPARATION TIME: 2 min
COOKING TIME: 3 min
4 slices of halloumi
a squeeze of lime juice
a dollop of good quality olive oil
a good pinch of dried red chili flakes
some freshly ground pepper
1 large tomato, sliced
a few leaves of fresh basil
a tiny pinch of salt
1. Prepare the salad: slice the tomato and tear the basil leaves in small pieces. Mix, add salt, and put on a plate.
2. Heat the grill pan/grill. Grill the halloumi until nice and brown on both sides.
3. Place the grilled cheese on the plate next to the tomatoes. Sprinkle the cheese and the tomatoes with lime juice, olive oil, chili pepper and ground pepper.
Delicious! Will make again. and again. and again! 🙂
It’s the 100th Weekend Herb Blogging (WHB) event this week!!! Isn’t that impressive? I definitely think it is, and I’m submitting this post to celebrate this event! The recipe features one of my favourite plants, basil (which I grew myself!), so it’s only right that I do so! Let’s not forget, this event was started by Kalyn of Kalyn’s kitchen. Here’s where you can find the rules if you’d like to take part, and here’s where you can find out who’s hosting the next WHB. WHB #100 is hosted by Katerina of Daily Unadventures in Cooking.