Haloumi is a mild, salty cheese that originates from Cyprus, and is utterly delicious when pan-fried until it is melted and gooey on the inside and slightly crisp and golden on the outside. Served with a healthy fresh salad of chickpeas and vegetables, it makes a delicious light meal. To turn it into a more substantial meal, you could add a few slices of cooked chicken or lamb. I know curry powder is not very Greek, but trust me, it goes really well with the haloumi.
Ingredients
| ½ | Telegraph cucumbers, halved lengthways and sliced |
| ½ | Red onions, small, thinly sliced |
| 1 can | Chickpeas, 400g, drained and rinsed (Main) |
| 1 handful | Baby spinach |
| ½ cup | Kalamata olives, pitted, roughly chopped |
| ½ cup | Sundried tomatoes, chopped |
| ½ cup | Mint leaves, torn |
| 2 Tbsp | Fresh oregano, chopped |
| 1 squeeze | Lemon juice, and extra virgin olive oil, to dress |
| ¼ cup | Greek yoghurt, natural unsweetened |
Spiced haloumi
| 1 tsp | Cumin seeds |
| 2 tsp | Curry powder |
| 150 g | Haloumi cheese, sliced 1cm thick (about 8 slices) (Main) |
| 1 Tbsp | Olive oil |
AdvertisementAdvertise with NZME.
Directions
- Toss cucumber, red onion, chickpeas, baby spinach, olives, sundried tomatoes, mint and oregano together.
- Mix cumin seeds and curry powder together. Dust haloumi slices in spice mixture. Heat olive oil in a fry pan (preferably non-stick) on medium heat.
- Cook spiced haloumi for 1-2 minutes each side until golden brown on the outside and soft inside.
- Dress salad with lemon juice and extra-virgin olive oil and season with salt and pepper. Mix the rest of the spice mix with the yoghurt.
- Divide between bowls and top with spiced haloumi and a dollop of spiced yoghurt.
