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Posts tagged ‘halloumi salad’

Warm Couscous Salad with Watermelon, Pomegranate & Halloumi

A quick easy end of summer dish before the watermelon has disappeared from the shops and before we start tucking into the autumnal dishes. I have to confess, I have been contemplating a few dishes even though the weather is still incredibly warm and humid here in Auckland. Possibly Octopus Braised in Red Wine this weekend to welcome my hubby back from Christchurch where he has been working with the fire service his past week. I am imagining it with big hunks of crusty bread and a nice glass Sangeovese.

But back to the recipe in hand. I love fried halloumi but sometimes it can be quick disappointing when it goes running in the pan and you end up with big big gloops of it on your plate rather than presenting a stylish dish. I have found within the New Zealand cheese brands that Over The Moon Halloumi and The Great Dairy Collective Halloumi hold their shape but I have by no means sampled every brand available. I have also notice it works better frying in a non stick pan with just a breath of oil or even on a panini press which we have been know to do in our lunch staff room. it’s amazing how versitile a panini press can be when the desire is there.

Which halloumi’s have you found to work well with frying and I will list them here? If you let the air dry it out a bit too it fries better.

Ingredients – 4 portions

  • 2 cups instant couscous
  • 2 cup boiled water
  • 2 cup chopped watermelon (skin removed)
  • 1/2 cup pomegranate seeds
  • 1 block halloumi cheese
  • Oil for frying halloumi

Dressing Ingredients

  • large handful parsley, chopped
  • handful coriander leaves, chopped
  • 1 tsp sumac
  • juice of 1 lemon
  • 1/4 cup olive oil
  • 1 clove garlic, finely chopped or pressed
  • 2 spring onions, finely sliced
  • Salt & Pepper to season

Method

  1. To make the dressing, mix all the ingredients in a bowl.
  2. Slice the halloumi into 1/2 inch pieces.
  3. To cook the couscous, place the boiling water and instant couscous into a bowl and cover with a plate and stand for 5 minutes until the couscous has absorbed all the moisture.
  4. Fluff the couscous up with a fork and fold in the dressing, then the watermelon and pomegranate and season with salt & pepper. Place on a serving platter or bowl.
  5. Heat a few tablespoons of oil in a heavy bottom frying pan and fry the halloumi on both sides till golden.
  6. Arrange the fried halloumi on top and serve.
  7. This dish goes well with fish, chicken or lamb dishes, particularly Moroccan style dishes

Home Made Halloumi Cheese

My cheese workshops are rapidly becoming the most popular out of all the classes, last weekend we made Halloumi and Ricotta cheese. I think everyone is so amazed how easy it is to actually make soft cheeses and fascinated by the process of turning milk into curds and whey. We always have a lot of whey left after these events, as you can imagine from a class of 6 making their own produce. Luckily living rurally there are a few people who take it for their chickens and the rest I dilute and put it on my herb garden, which in these dry months it has been a blessing since we are on tank water not mains.

I make a salad with mine using the ingredients you can see in the photo and adding the dressing from the previous post on cauliflower salad.

Ingredients for making halloumi _ approx 300g

  • 2 ltr pasturised full cream milk (A2, Meadowfresh)
  • ½ tsp rennet (Renco), mixed with ½ tsp water
  • Salt

Method

  1. In a large stainless steel saucepan heat the milk to 32C, using a thermometer.
  2. Add the rennet when milk has reached 32C
  3. Allow the milk to sit, covered with a cloth in a warm place for 20 minutes or until a firm curd has formed.
  4. When the the curds are formed cut into 1 inch squares. If the pot is deep also cut across with a slotted spoon.
  5. Rest for 5 minutes, then heat the pan to 35-38C and stir gently with your hand or spoon for 20 minutes, keeping the temperature constant.
  6. The squares should look smooth and lightly elastic.
  7. Lift the curd out of the pan with a slotted spoon and place into a colander lined with cheese cloth or gauze
  8. Cover with more cloth and place a weight on top.
  9. Let it rest for 30 minutes.
  10. Now cut the Halloumi cheese into pieces.
  11. Reheat the whey to 85-90C, then turn heat off and add the halloumi pieces to the whey.
  12. Cook for about 20 minutes, stirring from time to time. The cheese will rise to the surface.
  13. Take the cheese slices out, add a pinch of salt on each side.
  14. Make a brine with 50% leftover whey, 50% boiling water and 10% salt.
  15. The halloumi will keep up to two weeks in the brine, in the fridge.
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