Haloumi is one of the single greatest foods on this great earth. It. Is. So. Delicious. It. Should. Be. Illegal.
But darn, I’m glad it isn’t. Because then I would cry, and I go all red and blotchy when that happens, and that’s just not going to be fun for anyone.
Being one of the extremely odd minority of westerners, I don’t like chocolate. Sure, I eat it occasionally, but it’s pretty infrequent, and I rarely, if ever crave it. Now haloumi, on the other hand… that is what I dream about. Haloumi, a good stilton, a sharp gruyere… these are guaranteed to get me excited and behave like a complete freak at the buffet table.
It’s not pretty, folks.
But moving on, its pan-seared goldenness paired with its salty and smooth molten interior makes me weak at the knees, and constantly trying to figure out a way to insert it into other, unsuspecting foods. This is where this salad was born.
1 block haloumi, diced
1 tomato, diced
1 handful green beans, topped and tailed and blanched in boiling water for 2 minutes
Juice of 1/2 a lemon
drizzle of olive oil
uh… mix it!
I served it recently with some “chicken” soy fillets that I’d marinated in the other half of the lemon’s juice, a clove of garlic and a teaspoon of fresh oregano, chopped. Then I fried it. And it looked like this:
And it was good.