As much as we’d like to confidently navigate the halls of Murray’s Cheese, we’d rather master one versatile product that can be sliced, grated, grilled, fried or frozen and has a complicated cocktail conversation-worthy history.
Halloumi, of Cyprus origins, is a semi-hard cheese made from goat or sheep’s milk (occasionally with the cow’s milk). Seasoned with mint leaves and dipped in brine, it has a distinctive salty (which can be tempered with 5-10 minutes of soaking), if you’re in a mellow mood, but you’ll always get a tangy mouthful.
Easy to cook with, as it always retains its shape and texture, this soft, springy food is traditionally eaten with breakfast, but can also be paired with pasta, fruit, salad, crackers or strung on a kebab.
| HALLOUMI WITH WATERMELON AND TOASTED PINE NUTS | |
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Ingredients Small watermelon 1 pkt Halloumi cheese 55g (2oz) pine nuts 150g (5oz) mixed salad leaves |
Cut watermelon into chunks and remove outer green skin. Cut Halloumi into 4 one-inch slices. Toast pine nuts in a pan for 1-2 minutes over medium heat without using oil or under hot grill. Arrange salad leaves on plate with 2-3 slices of watermelon, add Halloumi slices and spread over toasted pine nuts. Serve.
