Q: What did the cheese say when it looked in the mirror
A: Halloumi
The halloumi (cold) (from having to take photo's) (your fault) squeaked. Not literally, in the same sense that mice squeak, more like in the sense that it was squeaky. As in it squeaked its squeaky self between my teeth. We squeaked a sort of cheesy music together, a sort of salty salad symphony.
Maybe it's because I'm home alone, jet-lagged/sleep deprived (dare I say it too warm), but I digged our cheesy symphony of salad sound. Although, I'm pretty sure that it's not mentioned in the recipe (and is not a guaranteed outcome.)
Warm Tomato and Halloumi Salad a.k.a Cheesy Symphony of Salad Sound
This is the part where I elaborate on how the halloumi (cheesy, lightly charred, meltingly firm) when paired with plum tomatoes ('oven blushed' with crushed garlic and herbs, left to intensify into delicious ticking 'tom-bombs') creates the most spectacular salad symphony of salty sweetness.
If you don't know, now you know.
Serves 1
100g halloumi cheese
250g of tomatoes
1 clove of garlic, crushed
baby lettuce leaves (or any kind of lettuce leaves actually)
100g green beans, trimmed
2 spring onions chopped
extra virgin olive oil
juice of 1/2 lemon
1/2 red chili, sliced
herbs to garnish (I used tried and tested, parsley)
salt and pepper
Preheat the oven to 180 degrees. Cut the larger tomatoes in half, then pop them all into a baking tray and toss with the minced clove of garlic, olive oil, salt and pepper and whatever herbs you have lying around. Roast for about 10 - 12 minutes.
Simmer the green beans in boiling water until tender. Drain and set aside.
Cut the halloumi into fingers. On a dry frying or griddle pan, char the cheese on both sides.
To the tomatoes add the green beans, chopped spring onion and the lemon juice.
Serve the tomatoes and beans on a bed of baby salad leaves with the charred halloumi arranged on top. Add a squirt of lemon juice and and a drizzle of extra virgin olive oil. Bish bash brilliant
