15 Jul honeyed halloumi salad
These days, I’m taking inspiration from The Middle East in my preparation of simple speedy suppers. I’ve paired a tabouleh-style salad with some grilled halloumi cheese, which is one of our favourite pantry ingredients. This salty cheese, invented by the Greek Cypriots, is best served grilled; it brings out its best flavours, and alleviates the slightly rubbery texture the cheese has if served uncooked.
Honey & Halloumi Salad
Prep Time: 20 minutes
Cooking Time: 5 minutes
250ml vegetable stock
2 heaped tablespoons of freshly chopped parsley
8 cherry tomatoes, finely chopped
Half red onion, finely diced
1 tablespoon of olive oil
The juice of half a lemon
250g block of Halloumi cheese
1 tablespoon of honey
Half red chilli, deseeded and finely chopped
- Start by gathering all your ingredients and doing any necessary chopping (the parsley, tomatoes and onions).
- Make a tablouleh-style salad by placing the couscous in a large mixing bowl. Cover with hot vegetable stock and allow the couscous to absorb the stock for about 15 minutes, mixing with a fork a few times so that the couscous doesn’t clump.
- Add the chopped parsley, tomatoes and onion to the couscous. Add the oil and the lemon juice, and season with a generous pinch of salt and pepper. Mix well until the flavours are combined. Transfer the salad to a serving platter and set aside until ready to serve.
- Slice the halloumi block into 6 to 8 slices. Heat a griddle or frying pan and cook the cheese on both sides until golden brown.
- Arrange the cheese on top of your salad. Mix together the honey and the red chilli and drizzle over the halloumi and salad. Serve while the halloumi is still warm.
This recipe first appeared in The Irish Independent on Thursday 11th June
Halloumi: This cheese has a pretty long fridge life, and can add textured saltiness to last minute pasta dishes and thrown together salads. Keep an eye out for Toonsbridge Dairy’s Halloumi cheese, made in Cork (https://www.facebook.com/ToonsBridge).