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Title : Halloumi, courgette (zucchini), green bean and tomato salad
link : Halloumi, courgette (zucchini), green bean and tomato salad

Halloumi, courgette (zucchini), green bean and tomato salad

Have you heard of Halloumi? It's pronounced ha-loo-mee. It's a semi-hard chewy, white cheese originating from Cyprus and made from cow's, goat's or sheep's milk, or a combination. It has a mild salty flavour and lends itself beautifully to cooking due to its firm texture which is retained even when cooked and exposed to high temperatures. It has become a firm favourite in our household and sometimes we just cook a couple of slices and enjoy them as a snack! However Halloumi does lend itself so well to recipes such as this one ...

Ingredients:

Serves Four
3 courgettes, (zucchini) sliced into ribbons
4tbsp extra-virgin olive oil
500g Halloumi cheese
1/4tsp chilli flakes
90g mixed leaf salad
250g (8oz) green beans, blanched
250g (8oz) cherry or baby plum tomatoes, halved
15g basil, finely chopped
1 small garlic clove, finely chopped
1 1/2tbsp red wine vinegar

Method:

1. Heat a griddle / grill pan until hot. Drizzle the courgettes with a tablespoon of olive oil, season and cook until lightly marked on each side. Set aside.

2. Slice the halloumi into 12 even slices and sprinkle with the chilli flakes. Cook the slices in the hot griddle pan for 1-2 minutes on each side.

3. Divide the salad leaves between four plates and top with the blanched beans and cherry tomato halves. Add some courgette slices and 3 pieces of halloumi to each plate.
4. Make the dressing by mixing the remaining olive oil, basil, garlic and vinegar together. Season and drizzle a little over each salad.

5. Serve and enjoy 

From an original Tesco real food recipe idea here

Halloumi is a firm, slightly springy white cheese from Cyprus, traditionally made with sheeps’ milk, although these days mass-produced varieties often use cows’ milk.

In texture, halloumi is similar to a firm mozzarella, making it a popular ingredient in Middle Eastern cooking. Unlike mozzarella, however, it has a strong salty flavour, particularly when preserved in brine.

Availability:
In good supermarkets and speciality stores.

Choose the best:
Cut into slices - the halloumi should 'squeak' as it is cut into.

Buyer's guide:
The best halloumi is made from sheeps’ milk, and will come from Cyprus, although these days you can even find varieties made in Britain.

Storage:
Halloumi will keep in the fridge for many months if left in its original packaging, complete with brine or whey. Once opened, submerge in salt water and refrigerate.

Preparation:
In the Middle East, halloumi is usually fried or grilled to take advantage of its high melting point. Although halloumi can be eaten straight from the packet, some chefs recommend soaking it in buttermilk for a day or two before preparing, to give it a richer, less salty flavour.

A variety of recipe ideas are found within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

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