Halloumi, a brined goat’s milk cheese from Cyprus, is having a moment in Australia. On my most recent trip, it seemed to be everywhere! Because it has a high melting point, this firm, somewhat salty cheese can be grilled, fried, or sautéed without losing its shape. You can cut it into cubes, sauté it, then anoint with EVOO and coarse salt. Voila! An easy appetizer.
- 3 tablespoons extra virgin olive oil, plus extra for the cheese
- 1 tablespoon lemon juice or good quality red wine vinegar
- 1/2 teaspoon dried oregano
- Coarse salt (kosher or sea)
- Freshly ground black pepper
- 8 ounces baby heirloom tomatoes, halved
- 1/2 hothouse cucumber, diced
- One head romaine lettuce, washed, dried, and torn
- 12 brined Kalamata olives, drained, pitted, and halved
- 1/2 cup loosely packed flat-leaf parsley
- 12 ounces of halloumi, cut crosswise into 1/3 inch thick slices
- 4 flatbreads or wraps, or use lettuce leaves for a low-carb option
- 4 tablespoons Greek yogurt
Make the salad: In a bowl, combine the 2 tablespoons of olive oil, the lemon juice, and oregano and season with salt and pepper. Whisk to combine. Add the tomatoes, cucumber, lettuce, olives, and parsley. Toss gently to coat the vegetables with the dressing.
Coat the slices of halloumi with olive oil. (To do this easily, pour some oil on a rimmed sheet pan and gently dredge the cheese through it, coating both sides.) Heat a grill pan to medium and grill the cheese for 1 to 2 minutes per side, turning with tongs or a thin-bladed spatula. (Work in batches if needed.)
Spread each of the flatbreads (or a lettuce leaf) with a tablespoon of the yogurt. Top each with a quarter of the salad and the halloumi. Serve immediately.
Serves 4 — Adapted from olivemagazine.com