whine & dine

The thing I love about cooking with cheese is the delectable oozy quality that they all take on, once the melting-process starts. However, there are a couple of cheeses don’t behave quite the same way. In Asia, the type we’d be more familiar with is the Indian cheese – paneer – which can be fried and cooked in curries and stews, and maintains an almost chicken-like texture without dissolving into the liquids.

Another type which is quite popular in Europe (it originates in Cyprus, Greece), which we don’t see quite so often in Asian cooking, is Halloumi. Similar to Paneer, Halloumi is curdled by means of acid, instead of rennet (the usual agent employed with melting cheeses), which results in water being expelled from the cheeses upon heating, hence allowing them to become firmer and drier upon heating.

I found a pack of Halloumi in my local supermarket a short while back, and picked it up, wanting to experiment with this cooking method that I must admit I’ve never tried before but have seen on various cooking shows a number of times. Sick of the usual starchy sides that I pair with a simple steak dinner for the bunny and I, I decided to do something a little healthier and pair it with an interesting – texturally and taste-wise – salad.

Squelching a basil leaf into the surface of the Halloumi before frying makes the leaves go wonderfully crisp and crunchy, and it allows the basil to impart that lovely fragrance into the cheese.

Strawberry and Pan-Fried Halloumi Salad

1 small packet of Halloumi (available in supermarkets, about 150g?)
a punnet of fresh strawberries
a large handful of mint, leaves plucked
a small handful of basil, leaves plucked
a small handful of salad leaves (I used rocket, and some baby spinach)
extra virgin olive oil
good quality balsamic vinegar
juice of half a lemon
freshly cracked black pepper

Slice up the halloumi into strips approximately 4-5mm thick, then cut each strip in half so you have a smallish rectangle (like the pieces pictured). Press a basil leaf into one side of a piece cheese, and repeat with remaining pieces of cheese.

Tear up the salad leaves, mint and remaining basil into workable sizes. Whisk together the lemon juice, a good pinch of pepper, and some olive oil to form a light dressing. Toss the leaves in the dressing, and set aside. Cut the strawberries up into halves or quarters (depending on how big they are), and toss them in about 1-2 tbsp of balsamic vinegar, a tbsp of olive oil, and a small pinch of black pepper as well. Have a taste, and adjust seasoning as necessary.

Heat a nonstick frying pan with some olive oil, and fry the halloumi (placing it basil-leaf-side down first) for about 45 seconds on one side, until golden brown and the leaf is crispy. Flip the cheese over, and continue frying for another 45 seconds to 1 minute.

To assemble, stack about 4-6 pieces of fried halloumi on the bottom of a plate, pile some salad leaves and strawberries on top. Drizzle with a few drops of balsamic and a little more olive oil, then serve immediately. (Serves 4-6 as a side)