We ate fried cheese for dinner

My new favorite thing:

Haloumi.

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!

  • mmm...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

  • Haloumi

    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.

  • Cheesy-squeaky-yummy

  • 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
    dash salt
    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.

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