Halloumi is a Cyprian stretched-curd cheese which when pan-fried or grilled forms a crisp crust with a chewy centre.
Halloumi & Tomato Salad
This salad is best eaten while the halloumi is still warm. I accompanied it with a slice of sourdough from The Love N Oven who have a stall at the Napier Urban Food Market.
The hot leaves used here are a combination of leaves such as rocket,
nasturtium, mustard streaks and cress and are a great foil for the salty, chewy halloumi.
125g halloumi cheese
125g cherry tomatoes, halved
a couple of handfuls of hot leaves
1 Cut halloumi into 5mm thick slices – I had a rather nicely shaped piece that just required slicing, depending on the shape and size of your piece you may want to cut into squares. Heat a heavy-based frying pan over a medium heat and when hot, add halloumi and cook for a few minutes each side or until brown.
2 Place halloumi and tomatoes in a bowl. Drizzle with oil and a squeeze of lemon juice. Add a good grind of black pepper and toss to combine.
3 Place leaves on a serving platter, arrange halloumi mixture on top and scatter with basil. Serve immediately.
Where did the ingredients for this dish come from:
Halloumi: Origin Earth – Havelock North; Basil, hot leaves and cherry tomatoes: JJ’s Organics – Napier; Lemons: Krismaw Gardens– Hastings: Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: black pepper
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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