Halloumi is a firm-textured Cypriot cheese that's delicious char-grilled. Here it's served with red onions on a bed of soft salad leaves, then drizzled with a hot dressing. Serve with good seeded crusty bread.
Instead of onion wedges, cut a small aubergine into 1cm slices and brush with 1 tbsp of the dressing. Char-grill or grill the slices for 7–8 minutes on each side (it may be necessary to do this in 2 batches), and keep warm while cooking the cheese. Scatter with a few toasted pine nuts before serving.
Halloumi cheese will toughen if allowed to cool, so it's important to serve as quickly as possible. If your pan isn't large enough to fit both the onion wedges and cheese slices together, cook the onion first, then pile at the edge of the pan while cooking the cheese.
Yummy and simple - I love halloumi! I used baby gem lettuce, as I didn't want the salad to wilt, and garnished with coarsley chopped flat leaf parsley. The halloumi was a little salty, so I squeezed some fresh lemon juice over the whole salad before serving. - 01 Dec 2010
Absolutely fabulous - so flavoursome - 27 Mar 2016