Wednesday, 25 January 2012
Recipe - Halloumi Salad
This is not something you see every day on this blog - a vegetarian recipe. I have to admit that it did taste really nice, even if I say so myself. It was good enough for me to have it as dinner one day and then I had the leftovers for lunch the next day. Then swiftly I had lots of meat for dinner on the second day, just to even things out again.
Just to try and trick myself into thinking that I was eating meat I kept referring to the halloumi as moomin meat. One of my twitter friends, Johanna, soon informed me that cottage cheese is known as moomin mince. I'm not sure if the shops label it as that yet though.
Although vegetarian I'd say that this recipe is pretty much in the freestyling way I recommend. Use whatever stuff you got at home that you think could work together. Pickled beetroot could for example work really well with this.
I made a simple vinaigrette with some olive oil and Cabernet Sauvignon vinegar but you can leave that out or use any dressing you think would work with it.
Well, let's not spend too much time mulling over the fact that I assembled a vegetarian dish, let's have a look at the recipe.
Ingredients (serves 4)
Halloumi (about 225g - 250g)
Black Beluga Lentils
Plum tomatoes, quartered
Red onion, thinly sliced
Mix the flour and smoked paprika on a plate. Take the halloumi cheese out of its packaging and pat it dry with some kitchen towel. Press the halloumi onto the flour and paprika mix, making sure to coat all sides.
Heat a frying pan on a medium heat. Pour in some olive oil and let that heat up. Add in the halloumi and fry on all sides until it colours up nicely. Remove from the heat and dice up the halloumi.
Assemble all components on plates in a nice and orderly fashion.