Halloumi cheese originated in Cyprus in the Medieval Byzantine (AD 395 –1191),and subsequently became popular throughout the Middle East.
The cheese is white, with a distinctive layered texture, similar to mozzarella and has a salty flavour. It is stored in its natural juices with salt-
Oregano Halloumi Skewers
Prep: 10 mins + 2hr soaking
Cook: 10 min
2 x 250g blocks halloumi cheese
2 tbsp extra virgin olive oil
1 tbsp dried oregano
To remove excess saltiness, soak the halloumi in cold water for 2 hrs, or overnight. Cut the halloumi into 4 long pieces and thread onto metal skewers, or wooden ones that have been soaked for 10 mins. Drizzle with the oil, then sprinkle with the oregano and a good grind of cracked black pepper.
Heat an outdoor barbecue, or use a hot griddle pan. Grill for 2-
pepper & tomato salsa
Prep: 10 mins
This fresh and tasty salsa is perfect as a summery dip
100g cherry tomatoes, quartered
1 garlic clove, chopped
1 fat green chilli, deseeded and chopped
200g roasted red peppers from a jar
1 crustless slice bread, torn up
1 tbsp red wine vinegar
Tip the tomatoes, garlic and chilli into a food processor with the peppers, bread, vinegar, salt and pepper. Pulse to make a rough purée. Turn into a small bowl, cover with cling film and chill until ready to serve.
Recipe from Good Food magazine, , August 2008