I seem to be repeating myself often on this blog. Last week I made a Greek salad in a bag for a bbq. Now, I find myself making it again, in a bowl. In fairness, this version contains some extra ingredients, not particularly authentic but enough to beef it up to an entree.
If you've never eaten Halloumi cheese, fresh off the grill or out of the pan, you should consider trying to get hold of some. It is difficult to find but has such a delicious, creamy, nutty taste, it's worth paying a few extra pennies for or searching online for a possible source. From Cyprus, it's a firm sheep or goat's milk cheese whose main virtue is it's ability to be fried or grilled without melting. Once, in Greece, I asked a restaurant owner if he had any to which he enquired "You must have been to Cyprus, yes?" I find it amusing that he didn't even consider the fact that I had bought it in the UK, which I had. It made me realise how multi - cultural the food scene is becoming in good ole' Blighty.
In Vancouver, I've only seen it for sale in a few shops and none of the major supermarkets. When I see it, I snap it up. Friends are also unaware of this treat. We took some to cook on a bbq once, which gives it an added dimension of smokiness and the friends were impressed, determined to seek it out for themselves. When it is grilled or fried, the exterior quickly browns and crisps, leaving the pleasantly rubbery insides soft and chewy with a fresh taste similar to Feta, but mellower. I've grilled this with some Prosciutto wrapped around it, the combination of salty, sweet ham and nutty cheese addictive. For this salad, I deconstructed this idea and used fried halloumi and some smoked Prosciutto, microwaved until crisp.
At the farm market yesterday were huge bags of yellow beans, at least 2lb in weight. I bought one without really considering what I could do with all of them. One idea is here and maybe I will pickle some more. But, to start, I chopped some up and briefly microwaved them to soften slightly but retain some bite and threw them into the salad. They are also extremely good raw, loaded with a dip such as hummus or sour cream. To really make them shine on a vegetable platter, a 30 second blanch in boiling water and then a dip in an ice bath would brighten their colour and make them really crunchy. Be sure to drain and dry well first.
The original and simpler version from last week's bbq. Recipe here. (Scroll down through the recipes to find 'Greek salad in a bag').
Recipe : Summer salad with fried Halloumi cheese.
(Makes one big bowl for 2 - 3)
1/2 red onion, peeled and chopped into chunks
1 red and orange bell pepper, cored, seeded and cut into chunks
6 cherry tomatoes, halved
A handful of lettuce leaves (optional)
1 small medium hot chili pepper, seeded and cut into chunks
1 small piece Swiss cheese, cut into chunks
1/2 cup yellow or green beans, cut into small pieces
3 slices smoked Prosciutto, fried or microwaved until crisp
1/2 piece of Halloumi cheese, cut into chunks
2 tsp oil
1 handful fresh basil
2 tbsp mixed olives
1 tbsp pepperonata with oil
Dressing
2 tbsp Extra virgin olive oil
Juice of half a lemon
1 tsp balsamic vinegar
1/2 tsp Dijon mustard
1/2 tsp salt and freshly ground black pepper
First, either boil the beans briefly in a large pan of boiling, salted water for about 1 minute or cook on high for 1 minute in salted water in the microwave. Drain and let cool.
Place the onions, peppers, tomatoes, lettuce, chili pepper, Swiss cheese, beans, olives and pepperonata in a bowl and mix well.
Heat the oil in a frying pan over medium heat and add the Halloumi when hot. Fry until crispy with brown patches, turning once. Remove and drain on paper towels. Let cool slightly.
Add the Prosciutto, crumbled, to the vegetables and then the basil, torn, and Halloumi. Mix everything well.
For the dressing, mix everything together in a small bowl until incorporated and opaque and pour over the salad. Toss together well and serve.
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