bits and pieces

Thursday, May 15, 2014

Halloumi? Halloum-you! Grilled Halloumi with Lemon, Basil, and Chili Oil


Guys. You guys. OK. GUYS.

This is the best dinner I've eaten in a while. Now, we all know - or should know - that I have a problem with cheese. As in I could eat it with every meal. Because it is so so good. Despite really just being animal fat with salt added. I have a problem. Yesterday I was pacing my office in barefeet (ew?) and I stepped on a piece of cheese which was just lying on my floor. CONCERNING? CHARMING? CHEESEY??!?!?! It was all those things and more.

But seriously - you guys..... IT'S A GRILLED CHEESE SALAD. I repeat: A GRILLED. CHEESE. SALAD.

Stick a fork in me, I'm done.

A high cheese salad/dinner/any time option! Replace those tasty carbs with tasty cheese! 
For those who don't dabble in cheese or Mediterranean/Middle Eastern cuisine - halloumi is a semi-hard brined cheese that can - you guessed it - be grilled or deep fried or seared on a stove top. It doesn't taste like anything other than delicious slightly salty cheese - but it yearns to be surrounded by mint and basil and chilies and tomatoes and eggplant and anything else your twisted cheese filled mind can think of.

a block of halloumi
1 pinch of seasoning - your choice. I used a bit of black pepper, garlic powder, and parsley
3 cocktail tomatoes, diced
a handful of roughly chopped basil
1 tbsp lemon zest and a squirt of lemon juice, drizzled over top

3 tbsp of chili oil. If you're not a freak who has this handy, simply heat a few tbsp of olive oil with a big pinch of chili flakes over medium low for a few minutes or more. 

other things you will need: 
a frying pan or BBQ to sear/grill your halloumi on
a knife and cutting board
  1. Dust your halloumi with seasoning and  allow it to sit for 10 minutes or so while you assemble your other ingredients and wait for your pan/grill to heat up. 
  2. If you're using a pan, add a tbsp or so of the chili oil and get ready. 
  3. Ready? READY. Sear your halloumi for 2-3 minutes per side (until golden and just starting to brown) and flip and repeat. 
  4. Top your halloumi with tomatos, chopped herbs, a pinch of black pepper, lemon zest, juice, and drizzle with your remaining oil. 
  5. Enjoy your GRILLED CHEESE SALAD and congratulate yourself on winning at life. 

No comments:

Post a Comment