I’ve been cooking with halloumi cheese since 2006; we were living in Hong Kong at the time. I love that city! It’s one of the few places I could go back to live. It’s a city that’s frenetic, safe to travel at night, people are generally friendly, amazing food, public transport is swift and timely, mountains surround the city and look down at a stunning harbour. If you tire of the concrete jungle, beaches and lush greenery are only a 30-minute bus ride away . The locals work long hours and as a result their form of relaxation includes eating out with family and friends on a weekly basis. Hong Konger’s love their food and it has to be fresh. Continue Reading →
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Halloumi, a Cypriot cheese made from a mixture of goat and sheep milk, has a high melting point and can easily be fried, grilled or roasted. When fried or grilled, it develops a delicious crust that surrounds a slightly springy, mild interior that squeaks between your teeth when chewed! Its uses are so versatile: skewer cheese chunks and place on a grill (brush with olive oil), make halloumi fries, wrap in prosciutto (grill or pan-fry), sliced and added to baked peppers, or shrimp and halloumi skewers with mint salsa. Continue Reading →
If you haven’t heard or tried halloumi cheese, you’re in for a treat. Halloumi, the squeaky cheese, does not melt when heated. Instead it develops a delicious crust that surrounds a slightly springy, mild interior that squeaks between your teeth! Halloumi is the traditional white cheese of Cyprus and is made from ewes’ and goats’ milk. It is a semi-hard cheese and is delicious when grilled or fried. This dish uses halloumi as the crowning glory and works beautifully with the oven roasted tomatoes and couscous.
Serves 2 to 4
Halloumi cheese, thickly sliced
handful of mint and coriander, roughly chopped
2 cups of cooked couscous
extra-virgin olive oil
sea salt and freshly ground black pepper
roasted cherry or grape tomatoes
juice from half a lemon (can also use a splash of red wine vinegar)
1. Heat a frying pan over medium-high heat. Fry halloumi for 2-3 minutes each side, until golden and lightly charred.
2. In a bowl, fluff the couscous with a fork. Add mint and coriander. Add a splash of olive oil and lemon juice or vinegar. Toss to combine. Season according to taste and add more olive oil if mixture seems too dry. Add roasted tomatoes and gently toss.
3. Place herbed couscous on plates and top with halloumi slices. Drizzle more olive oil on top and serve immediately.
The Culinary Chase’s Note: Not only are your taste buds are in for a treat, this super easy meal is ready for the table in less than 30 minutes. Enjoy!
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