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Halloumi …. all hail the Halloumi

Halloumi …. all hail the Halloumi

Halloumi cheese originated in Cyprus. Halloumi …. all hail the Halloumi

The cheese is white, with a distinctive layered texture, similar to mozzarella and has a salty flavour. It is stored in its natural juices with salt-water. It is often garnished with mint, a practice based in the belief that halloumi keeps better and stays fresher and more flavoursome when wrapped with mint leaves. In accordance with this tradition, many packages of halloumi contain fragments of mint leaves on the surface of the cheese.

The cheese is often used in cooking and can be fried until brown without melting, owing to its higher-than-normal melting point. This makes it an excellent cheese for frying or grilling and served with vegetables, or as an ingredient in salads.

My lovely tasty salad is a combination of Chickpeas, Halloumi and Avocado (very similar to Liberty London Girls Salad) but this one has added beetroots which add some sweetness. I think it would also be yum with smoked bacon pieces

Have a go and let me know how you get on – please drop me a comment below the recipe, I love to get your comments

Thanks Clare X

Ingredients

Seves 2 (4 if it’s a side dish)

  • 1 tin Chickpeas, drained and rinsed in water
  • Handful Rocket Leaves
  • Handful chopped Parsley
  • 1/2 Red Onion, peeled and finely chopped
  • 1 Ripe Avocado, peeled and chopped into 2cm chunks
  • 1-2 Tablespoons Olive oil
  • Juice 1 lemon
  • Black Pepper
  • I x 225g pack Halloumi , sliced into 1cm slices
  • 4 Chilled small beetroots (I used chilled), chopped into 2cm pieces

Preparation Method

  1. In a largish serving dish add the Chickpeas, Rocket, Parsley, Onion, Avocado and stir to combine
  2. Then add the Olive Oil and Lemon Juice and stir, finally season with Black Pepper
  3. Heat a large frying pan on the hob and then add the sliced Halloumi (you can add a dash of olive oil if you wish – but you don’t need to)
  4. Fry on each side for approx. 4 minutes or until golden in colour
  5. Once brown remove from heat and pop on top of your salad, then adding the beetroot last (otherwise you’ll have a pink salad!)
  6. Dig In and enjoy!

Cx

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Comments

Eb Gargano / easypeasyfoodie.com says:
This looks and sounds delicious! Some of my favourite flavours in this salad. LOVE halloumi. :-) Eb x
    Clare x says:
    Oh and mine - it was V good! all went perfectly Cx
Kirsty Hijacked By Twins says:
This looks great! I love adding beetroots to salads and with the halloumi, mmmmm x
    Clare x says:
    Oh me too - it was so good, I just sort of raided the fridge last night :-) Cx
Emma says:
Love halloumi and this looks amazing! thanks for sharing #tastytuesdays
Mandy says:
Yum yum yum! I love halloumi so much and all the other ingredients are among my favourites too x
Corina @ SearchingforSpice.com says:
I love fried halloumi salads. I find it reminds me a bit of bacon and love to use it as a substitute. Delicious!
Honest Mum says:
What a delicious dish x
Angela / Only Crumbs Remain says:
This sounds so good Clare and straightforward to make. Halloumi is a popular choice in our household, though I didn't realise the mint leaves are said to keep it fresher. Angela x
    Clare x says:
    I know Angela neither did I Cx
Angela @ma says:
This sounds AMAZING!!! I just need to get my hands on some Halloumi cheese, as I have not tried it yet. Thanks for sharing!! Pinned :-)
Janelle @ Run With No Regrets says:
Wow, I've never made halloumi but it looks absolutely delicious!
Hayley @ Snap Happy Bakes says:
I'm a big fan of halloumi but I don't cook with it nearly enough, thanks for the inspiration. #CookBlogShare ps sorry I'm late popping over to comment :-)
Andrea woodward says:
Just made this recipe! Delicious on this balmy afternoon! X
Trish says:
This sounds lovely, just happen to have halloumi in the fridge. Tea for tomorrow I think X
    Clare x says:
    It's super - let me know what you think Cx