The first time my children ate halloumi, they shrieked, horrified, because something squeaky had come between their teeth. We’ve been calling it squeaky cheese ever since and it’s become a staple in our diet due to it’s chameleon-like characteristics. Whenever I chance a downward glance, I can’t deny my readiness for swimming season. My son is ruthless and keeps quoting Peter Fox telling me to “shake my flab” lately. The nerve. The struggle against these love-handles can’t be put off any longer, therefore: running shoes on, chocolate out, salad in. This recipe will set you on the right track, I promise.
Ingredients for 4 servings
1 tbsp olive oil
250 g haloumi
400 g cherry tomatoes
150 g black olives
salt, black pepper
1 bunch of fresh basil
75 g unsalted, roasted cashews
some fresh oregano
2 tbsp chives
3 tbsp olive oil
juice of a lemon
Finely purée all ingredients for the dressing in a blender, season to taste and set aside. Thin down with water if it’s too thick.
Cut cucumbers with a spiralizer. If you don’t have one, slice or cut them into sticks. Cut halloumi into sticks about 7 cm in length.
Halve the tomatoes. Strain and drain olives.
Heat olive oil in a pan, fry halloumi in it all around (it should take colour).
Serve sliced cucumbers in a bowl together with tomatoes and olives. Garnish with halloumi, sprinkle dressing on top.
Steiermark ★ Sauvignon Blanc
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