Last night made this lovely salad of grilled haloumi, a firm, salty Greek cheese made from a combination of goat and sheep milk. It’s got a higher than normal melting point, so it can easily be fried or grilled. When grilled I love the charred exterior and the salty, almost spongy consistency of the interior. It’s good with bitter greens (like cress or arugula) and something sweet (watermelon in this instance).
|Not my best picture, I know.|
I first marinated the cheese with olive oil, lemon juice, fennel fronds, mint, basil, sliced garlic, and cracked pepper. After it marinated for an hour I patted it dry and re-oiled it so it wouldn’t stick to the grill grate. I also oiled the grill grate directly, and then I grilled it on high until it was nicely charred on both sides. I let it cool for a few minutes and then cut it up and added it to a salad of fresh watermelon, shaved fennel bulb, mint leaf, and Upland cress, which I dressed lightly with olive oil, lemon, sea salt, and cracked pepper.
|I first marinated the cheese with garlic, herbs, lemon, and olive oil.|
I hope you get your hands on some Haloumi and try this out. It’s very easy, a little different, and a delicious dish for summer!