Introducing our products in a new way. Today we're introducing Haloumi cheese as an ingredient in a salad.
"Salad with Haloumi Cheese and Grilled Peaches."
Bright and refreshing salad with grilled Haloumi, peaches and berry sauce is a great summer lunch or dinner option. The sweetness of the peaches accentuates the salty flavor of the cheese, and the berries add the perfect amount of sourness.
FOR THE SALAD WITH HALLOUMI AND PEACHES YOU WILL NEED:
green lettuce (arugula, mungbean, spinach, etc.)
2 handfuls of cherry tomatoes
1/2 red onion or 1 shallot bulb
1 peach (or cucumber)
1 packet of haloumi cheese (200g)
a couple of mint leaves
APPLICATION:
2 tsp. berry jam (raspberry, currant, etc.)
2-3 tsp. wine vinegar
2 tbsp. olive oil
salt, pepper
RECEPT:
Making the dressing. Mix the jam with the vinegar and salt. Add olive oil and pepper. Mix vigorously until smooth.
Very thinly slice the onion. Pour half of the dressing into the salad bowl and put the onion in it (let it marinate a little). Cut the tomatoes in half. Cut the peach into slices. Cut the haloumi into ~ 7 mm thick slices.
Add the green salad and tomatoes to the bowl. Mix well. Heat a frying pan and, without adding fat, place the peach slices. Fry for 1 minute on each side. Our goal is for it to soften and slightly caramelize. Remove from pan.
In the same pan, drizzle a drop of olive oil and place the jaloumi slices. Fry until very brown on each side (for the first 30 seconds it is better not to touch it, so that the crust is formed).
Place the salad on a nice dish. Top with peach slices and hot haloumi. Drizzle with the second half of the dressing and garnish with mint leaves. Serve instantly.
Try it! Share your feedback!
"Salad with Haloumi Cheese and Grilled Peaches."
Bright and refreshing salad with grilled Haloumi, peaches and berry sauce is a great summer lunch or dinner option. The sweetness of the peaches accentuates the salty flavor of the cheese, and the berries add the perfect amount of sourness.
FOR THE SALAD WITH HALLOUMI AND PEACHES YOU WILL NEED:
green lettuce (arugula, mungbean, spinach, etc.)
2 handfuls of cherry tomatoes
1/2 red onion or 1 shallot bulb
1 peach (or cucumber)
1 packet of haloumi cheese (200g)
a couple of mint leaves
APPLICATION:
2 tsp. berry jam (raspberry, currant, etc.)
2-3 tsp. wine vinegar
2 tbsp. olive oil
salt, pepper
RECEPT:
Making the dressing. Mix the jam with the vinegar and salt. Add olive oil and pepper. Mix vigorously until smooth.
Very thinly slice the onion. Pour half of the dressing into the salad bowl and put the onion in it (let it marinate a little). Cut the tomatoes in half. Cut the peach into slices. Cut the haloumi into ~ 7 mm thick slices.
Add the green salad and tomatoes to the bowl. Mix well. Heat a frying pan and, without adding fat, place the peach slices. Fry for 1 minute on each side. Our goal is for it to soften and slightly caramelize. Remove from pan.
In the same pan, drizzle a drop of olive oil and place the jaloumi slices. Fry until very brown on each side (for the first 30 seconds it is better not to touch it, so that the crust is formed).
Place the salad on a nice dish. Top with peach slices and hot haloumi. Drizzle with the second half of the dressing and garnish with mint leaves. Serve instantly.
Try it! Share your feedback!