22 May, 2011

Grilled halloumi with potato salad

Once upon a time, in a land far, far away, I was barbecuing on a beautiful beach with a fair maiden. Many people had gathered around the barbecue, and there, in the midst of all the beef burgers and sausages, we saw something which neither of us had ever seen before. Our jaws dropped to the floor - what was this magic we saw before our eyes? Could there really be such a thing as a cheese which could lie on a barbecue without melting? Stunned, we sought out the woman who had brought this magical cheese, and that's how we came to know of the wonder that is halloumi.

Since that faithful barbecue, halloumi has become a staple ingredient in my kitchen, often taking the place of the meat I no longer eat. Tonight we had it with another household favourite, potato salad.

Hooray for halloumi, the magical cheese!

Potato salad:

New potatoes (I suppose I used around 500 grams)
4 tbsp fromage frais
1 tsp mayonnaise
1 tsp Dijon mustard
1 bunch of dill
A squeeze of lemon
Salt and pepper

Boil the potatoes until tender and allow to cool down. Mix fromage frais, mayonnaise, mustard and finely chopped dill in a bowl and season with lemon juice, salt and pepper. Cut the potatoes into thick slices and add to the fromage frais dressing.


Cut a block of halloumi into slices of about 1 centimetre. Fry on a hot griddle pan for a minute or two on each side. Serve asap - the halloumi goes a bit rubbery when it cools down. I served the halloumi and potato salad with grilled asparagus and a freshly baked focaccia.

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