Halloumi is growing in popularity in the UK and Europe. I remember when I was younger, you could only find it in speciality shops in the UK, or you’d have to make it yourself, so it was always a special treat to have it. Now you can find it nearly everywhere, and you can even get exceptional organic halloumi.
Halloumi is a firm white cheese that originates from Cyprus in the Mediterannean hundreds of years ago and is still popular throughout the Mediterannean and Middle East. It’s a fabulous cheese that has a moreish saltiness and absornes its surrounding flavours very well. It grills perfectly as it has a very high melting temperature, so you can heat it without melting it.
In the Middle East, we have it for breakfast regularly, and add it to many dishes form sandwiches, pizzas, and of course salads. The cheese tastes perfect with the mint and the olive oil in this dish, and I am sure you will love it.
Halloumi is made from a mix of goat’s and sheep’s milk, so has a lot less casein than cow’s milk, making it easier to digest.
This is a simple salad which relies on quality ingredients, so I would advise trying to get good quality organic ingredients.
ingrediants
4 halloumi pieces, cut into 1cm slices
1 red gem lettuce, cut lengthways
1/4 cucumber, thinly sliced
small bunch fresh mint, torn
2 tbsp extra virgin olive oil
method
1. place halloumi in a dry hot non-stick pan over a medium/ high heat, watching and turning as neccessary.
2. arrange the lettuce, cucumber, min and olive oil on a plate
3. Add the cooked halloumi, and serve with triangles of wholemeal pita bread.
The Olive Tree Kitchen 
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