GREAT LIGHT LUNCH

Halloumi or squeaky cheese as my partner calls it is a Greek/Turkish/Cypriot cheese that is served cooked and warm. It cuts easily into slices but can also be cubed and used on kebabs.

It is a semi-hard, unripened, brined cheese made from a mixture of goat’s and sheep’s milk, and sometimes also cow’s milk.

It has a high melting point and so can easily be fried or grilled.

Skillet Cooked Halloumi with Lemon Oil Dressing

1/2 cup (120 ml) olive oil + for brushing and cooking

1/4 cup (60 ml) lemon juice

1/2 teaspoon kosher salt

1 teaspoon dried oregano

1 teaspoon capers

1/2 pound (227 g) halloumi

10 cherry tomatoes, halved

Freshly ground black pepper

1 teaspoon chopped parsley

Heat a skillet to medium-high.

In a small saucepan, heat the olive oil over low heat until warm, but not hot. Whisk in the lemon juice, salt, oregano and capers.

Remove from the heat but keep the sauce warm.

Lay the cheese on a work surface horizontally. Cut into 1/2-inch (13-mm) slices for a total of 8 pieces.

Brush the grill with oil. Lay the cheese slices in the skillet and heat for 2 to 3 minutes, until they start to brown. Flip the cheese and cook until lightly browned, for 2 to 3 more minutes.

Put the grilled cheese on a warm plate. Scatter the tomatoes over the cheese and pour the warm dressing over it.

Season with pepper and top with the parsley

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