halloumi cheese salad

Jill Says  •  In my travels to Australia, I often noticed this delicious cheese on menus. I had never heard of it before, so, I thought I would give it a try and I’m so glad I did – I loved it!  Back home, I started to look for it and was pleasantly surprised to find it in my local grocery market, as well as my favorite Italian deli, which is chock full of great cheeses.  This cheese is a little on the salty side, so it’s marvelous with the cool, fresh taste of cucumber and lemon.

serves 2-4
6 persian cucumbers, peeled in strips and cut into half circles
4 ripe tomatoes (japanese if you can find them), cut in big chunks
2 tablespoons chopped parsley
1 teaspoon chopped mint
1 cup cooked beluga or puy lentils (I prefer beluga)
3 tablespoons extra virgin olive oil
juice of  ½ lemon
1 7-ounce package halloumi cheese sliced into 12 pieces
1-2 glugs extra virgin olive oil

  1. Place the first seven ingredients in a bowl and toss together. 
  2. Season lightly with salt and pepper. Do not over salt because the cheese is salty enough.
  3. Heat a large non stick skillet over medium high heat and add a splash or two of oil. 
  4. Place the halloumi cheese in pan and sauté for 1-2 minutes, just until golden. 
  5. Turn cheese over and brown for another minute. 
  6. Remove from pan and serve immediately, while cheese is still warm, with cucumber lentil salad.

Jill’s smart idea
You can also use fresh cooked or canned beans (any kind) or quinoa in the place of lentils. The halloumi cheese is also wonderful with Jewels’ version of Chickpea Salad.