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.

Summer cooking tends to become more relaxed as we spend more time outside and barbeques are used frequently.  The heat makes me seek out ways to stay cool in the kitchen while trying to keep a reasonable balance of healthy eating.  For the salad, you can make your own or loosely follow what I’ve suggested below.  This dish is perfect for lunch or a light dinner.

Serves 2
romaine lettuce, use about 4 to 6 leaves (washed and pat dry), roughly chopped
handful of rocket, roughly chopped
small garlic clove, minced
1 ear of corn, cooked
3 to 4 small tomatoes, quartered
small cucumber, peeled, seeds removed and chopped
1/2 halloumi cheese package, cut into slices (reserve other half for a snack)

Cook corn by a method you prefer either by boiling, grilling or in the microwave.  Allow to cool enough to handle and run a knife down the edges of the corn to shave off the kernels.  In a large bowl add chopped romaine leaves followed by corn, garlic, tomatoes, cucumber.  Toss to combine.  For a simple dressing use extra-virgin olive oil and white balsamic vinegar.  Or, use rice vinegar and olive oil with a light splash of sesame oil.  Season salad with sea salt and freshly ground black pepper.

Fry the halloumi slices in a dry non-stick frying pan over medium-high heat until golden on both sides.

The Culinary Chase’s Note:  If you’re monitoring your salt intake, soak the cheese whole in cool water for 20 minutes.  Pat dry and cook.  Enjoy!