Grilled Halloumi with Cucumber
Because I have been going out and getting ingredients I never use, I had some halloumi in the house. It's a cheese from Cyprus that is traditionally made from a mix of sheep and goat cheese. In terms of texture it falls somewhere between feta and mozzarella. It's great for grilling because its texture holds up really well when heated. I decided to try it in a simple, straightforward Cypriot recipe - halloumi with cucumber.
Ingredients (serves 2 as a starter):
250g halloumi, rinsed with fresh water and cut into slices
300g crispy cucumber, cubed
handful fresh basil leaves
handful fresh mint leaves
3 tablespoons olive oil
1 teaspoon lemon juice (optional)
freshly ground black pepper
1. Slice the halloumi. Heat a grill pan. Rub the halloumi with some olive oil on each side and place on the grill. Turn when browned and do the other side. (This should take a couple of minutes per side).
2. Place the cucumber on a plate, top with the halloumi. Sprinkle with the mint and basil leaves, then drizzle over 2 tablespoons olive oil and, you're partial to the flavour, a bit of lemon juice.
3. Season with some freshly ground black pepper and serve straight away (the halloumi is salty enough on its own, so there's no need to add any salt).