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Health, Light bites, Main Courses, Vegan, Vegetarian

Fried halloumi with cucumber salad

by Lindsey Harrad   ·  5 years ago  
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Fried halloumi, the firm Greek cheese with a high melting point, pairs beautifully with a cucumber salad. You’ll need enough for at least a thick plank per person.

INGREDIENTS
  • Cucumber
  • Tomato
  • Olive oil
  • Parsley
  • Mint
  • Lemon Bread or pita
  • Halloumi
METHOD
  1. Combine diced cukes and a ripe tomato or two, chopped, a lot of olive oil and pepper, and some parsley and mint. Taste and add salt, but not too much because the cheese will be salty. Then cut a lemon into wedges to serve on the side, and put some crusty bread or pitas wrapped in foil in a low oven to warm.
  2. While it does, cut the cheese into finger-thick slices or sticks. Heat a well-seasoned or non-stick pan, well swirled with olive oil, until it is nearly about to smoke. Add the halloumi and cook, turning the pieces a few times, until they are golden brown on all sides.
  3. Call your people to the table. Everyone gets a slice or two of cheese and a healthy pile of salad.
  4. Serve the lemon and bread on the side.

Adapted from New York Times Cooking: No-Recipe Recipes by Sam Sifton (Ebury Press, £22.50). Photography by David Malosh and Simon Andrews