Monday, 25 June 2012


I freestyled this one night after an intense craving for the hero of the salad. haloumi is a salty, white middle eastern cheese famous for its high melting point and indestructible properties. in layman's speak, it's almost impossible to f*ck up. dice the block into 3x4 cm cubes and throw into a hot frying pan with a bit of oil. 3 to 5 minutes on each side is plenty - you'll know when its ready as the cheese will turn a deep golden brown. result: salty haloumi love offset by beetroot and citrus acidity with walnuts for crunch = *drool*
hooray for haloumi!

150g packet of mixed lettuce
½ red onion, thinly sliced
250g haloumi cheese
1 orange, segmented
450g can of baby beetroot, drained and chopped
¼ cup walnuts

Dressing: 2 tablespoons of extra virgin olive oil, lemon juice, salt and pepper

GC difficulty rating: 3/10

Sans haloumi

The finished product

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