My new favorite thing:
It is a Greek or Middle Eastern cheese that has a very high melting point, so it can be grilled or fried. Think Mediterranean cheese curds. (It even squeaks when you chew it!)
Served with a little relish on the side, and with a Cashew Mango Mint slaw. Yum summer!
Haloumi with relish
Adapted from Good Food
1 block haloumi cheese
1 small cucumber
1/2 sweet onion
1 tsp capers, drained
bunch of green or black olives, pitted
bunch of parsley
2 splashes olive oil
splash of lemon juice
splash of red wine vinegar
Finely chop cucumber, onion, parsley, and olives. Combine with capers, oil, lemon juice, and vinegar. Set aside.
Chop haloumi into cubes – whatever size you want. Original recipe called for blocks that get put on skewers. I just chopped it into cheese curd-sized chunks.
Heat a pan over med-high heat. Warm a splash of olive oil. Toss in haloumi. Cook about 5 minutes, flipping pieces so they crisp on both sides. The cheese will get soft but won’t melt or run. Transfer to paper towel to drain. Serve with relish spooned on top.
Cashew Mango Mint Slaw
Adapted from Smitten Kitchen
1 mango, peeled, pitted and julienned
1 red pepper, julienned
1/2 cabbage (of any sort), sliced thinly
1/2 red onion, thinly sliced
juice of 2 limes
1/4 c rice vinegar (I used less)
2 tbl olive oil
pinch red pepper flakes (adjust to taste. I could have used more.)
1/4 c (about) shredded mint leaves
1/4 c coarsely chopped cashews.
Combine mango, pepper, cabbage, and onion in a large bowl. Whisk lime juice, vinegar, oil, salt, and red pepper flakes in a smaller bowl and pour over slaw. Toss in cashews. Top with mint.
Almost like scallops. Of cheese.