Grilled Halloumi & Couscous Salad with Salsa Verde. Image credit: Hangry.Recipes
Halloumi can be described as a semi-hard, unripened, brined cheese and originated in Cyprus. Usually, it is made from sheep and goat’s milk, but can also be made from cow’s milk.
In this recipe, you will be flying the Halloumi pieces until golden and crispy. And since Halloumi’s texture is firmer than other cheese, it is perfect for this style of cooking. You can even put the halloumi straight in the pan without oil. The cheese browns naturally from the sugar in the brine and still keeps its shape.
Remember to not over-crowd the cheese slices when placing them in the frying pan. If they are overcrowded, it might hinder the frying and browning process.
For most people, it has become a habit to season your meal with salt and pepper as you’re cooking it, however, we suggest refraining from this habit with this particular meal. Halloumi cheese tends to be naturally quite salty, thus, rather than over-salting your meal, do a last taste test before serving it and then add your seasoning.
If you have cooked with Halloumi before and you know that the saltiness is too much for your taste, soak the cheese in cold water. This should reduce the salty taste.
Salsa verde is an Italian green sauce and is usually made with olive oil, capers, anchovies, parsley and vinegar or lemon juice. However, for this recipe, we will be adding a few more ingredients to enhance even more flavours. And since this is a vegetarian dish, no anchovies will be added to the sauce.
When it comes to the herbs, parsley won’t be the only one that is used in this salsa verde. Mint and coriander will also be added, thus enhancing the green colour even more as well as the delicious flavours.
