Haloumi is a vital part of Mediterranean cuisine, particularly in the arc around the eastern shores. It's awful when you eat it straight out of the fridge - it's got this squeeky, rubbery texture, and it's about as salty as the Dead Sea. No - you have to cook it. Some like it simply pan-fried and served with a generous squeeze of lemon, but I think it needs the fresh flavours of something green and aromatic - enter herbs. A great salad for those who need a little more substance with their greens.
Ingredients:
- 150 - 200g Haloumi Cheese
- a sprinkling of plain flour (about 1-2 tablespoons)
- 2 slices of bread (large dice)
- 1 clove garlic
- 1/2 cup parsley leaves (plucked, not chopped)
- 1 cup mixed fresh herbs (I used purple basil, za'atar/savoury and oregano)
- 2 cups cos leaves (loosely chopped)
- 2 ripe tomatoes (large dice)
- juice of 1 lemon
- a couple of glugs of olive oil
- salt and pepper to taste
