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!

Genius.

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

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Yumbo feta and chickpea salad

Salads: Love them? Hate them? Nothing them?

Mmmmm? This is a difficult one.

When I was a small child, I don’t remember ever having salad. Then at some point in the latter half of the eighties, Ireland must have discovered iceberg lettuce. And thus began the many crimes against salad that my poor home country is so guilty of. Wet. Limp. Tasteless. Familiar to anyone?

“Eat your salad, it’s good for you” my mam would growl across the dinner table; leaving my brother and me with the firm belief that anything good for you couldn’t, and probably shouldn’t, taste nice.

Then the nineties rolled around and with them the Celtic tiger. We were suddenly awash with such foreign goodies as sun-blush tomatoes and balsamic vinegar. Things in the salad department were suddenly starting to look up. And in fairness, we’ve come a long way since then: like Iarnród Éireann, we’re not there yet, but we’re getting there.

These Australians on the other hand, they have this whole salad-making lark down. They know their stuff and they are not afraid to flaunt it. This recipe was given to me by The Fella’s sister; she’s a great cook and always willing to share her secrets. I think this salad actually started out as a way to serve feta from Falling Cloudberries by Tessa Kiros. But, it has now morphed almost beyond all recognition into a hearty dinner salad (yes, a salad can be hearty!). Just serve with a crispy bread roll on the side and you’ve a super tasty meal for two.

I know some of you will be tempted to skimp on the garlic, but don’t be afraid of it! It totally makes this salad. You’d do it an injustice by skimping, and salads have been done enough injustice already.

Yumbo feta and chickpea salad

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