Haloumi salad

Is there anything in this world better than fried cheese? Really? I’m pretty sure it’s virtually impossible to beat, even with a super-long-great-big stick.

I actually wonder what was going through Mr Haloumi’s mind when he was inventing it? I like to think the thought process went something like this:

Mmmmmm, cheese really is some kind of super food, totally healthy and not at all packed with fat. No, no, no. So how could I make it appeal to the non-healthy eating market? … conundrum … I know, let’s FRY IT! Whoop!


So to counteract it’s many health benefits, I’ve paired the Haloumi with super fresh, calorie-free veggies in a yummie salad of my own inventing (that sounds so way better then admitting these ingredients were all I could find in the fridge).

I know there are the Haloumi haters out there, who think it’s too chewy and salty and just plain weird. Well I just say bah to them, the less they eat, the more there is for me, right? But I did cook my Haloumi with a squeeze of lemon juice, just to cut through that saltiness, then paired it with a little lemon dressing and Bob’s your Uncle, you have yumness on a plate.

Haloumi salad


1 red onion
1 tsp salt
250 g (8 ¾ oz) Haloumi
handful of sesame seeds
juice of 1 lemon
4 ripe tomatoes, roughly chopped
1 cucumber, roughly chopped
handful of fresh coriander, roughly chopped

For the dressing:
juice of 1 lemon
3 tbsp extra virgin olive oil
pinch of sugar
pinch of black pepper

Chop the red onion into half ring slices, place these into a small bowl of water with the salt and leave stand for about 10 minutes. This will take away the super strong raw oniony taste. Next, place the sesame seeds onto a small plate, slice the Haloumi approximately 1-2cm thick, and dip each slice into the sesame seeds to coat the cheese. Put the slices onto a hot, dry griddle pan and cook until just turning golden on each side. Squeeze in the juice of one lemon over the cooked cheese and leave to stand while you prepare the veggies.

Chop the tomatoes, cucumber and coriander to your taste, I chopped everything very roughly to make the salad nice and rustic (also because I’m kind of lazy). Mix together the juice of 1 lemon with the olive oil, sugar and pepper for the dressing. Mix together the tomaotes, cucumber and coriander and arrange the cheese on top. Drizzle the dressing over and enjoy!



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