There are certain things that I only eat when I can order it. Things that can be a little intimidating to tackle if you are not a seasoned chef with 5 Michelin stars. Macarons. Sushi. Lemon meringue. Ravioli. Garlic snails (although I totally aced this one). And then there is, please don’t laugh too much … halloumi cheese.
I’ve only ever eaten it as a starter, either grilled or deep fried, with a sweet chilli sauce. I really really like it, I mean it’s cheese! I do, however, feel that halloumi doesn’t get enough action with other awesome ingredients. What is a food blogger to do? Put aside her fears of failure and put on her ready-for-an-adventure apron? Challenge accepted!
I bought the most beautiful yellow figs (the first of the season) and succulent biltong, thinly sliced with just a hint of fat, to pair with the halloumi cheese. I browned the halloumi in a hot pan with just drop of olive oil, turning it often too avoid possible scorching. It really was much easier than I anticipated, and it inspired me to try this technique with other cheeses (I’ll let you know how that goes). When the halloumi is done, you place it with the figs and biltong on a bed of greens and spring onions and serve it with a balsamic reduction: a Michelin star worthy lunch!
2 handfuls of baby lettuce
4 spring onions, thinly sliced
4 yellow figs, peeled and halved
Handful of biltong, thinly sliced
6 fingers of halloumi cheese
1. Heat a splash of olive oil in a pan. When the pan is very hot, brown the halloumi cheese. Rotate the halloumi regularly to avoid scorching. Once done, remove from the pan and allow to cool.
2. Place the lettuce in a salad bowl and add the spring onions. Top with figs, biltong and halloumi cheese.
3. Serve with a balsamic reduction (I used Verlaque Turkish Fig Balsamic Reduction – delicious!)