Pine-Nut Studded Halloumi Salad
Published in: iGourmet
1 small watermelon
1 packet Halloumi cheese
2 ounces pine nuts
5 ounces salad leaves -- mixed
Cut watermelon in slices and remove outer green skin. Cut Halloumi into
2cm (1"😉 slices. Press pine nuts into halloumi slices and toast 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 warm
Halloumi slices and optionally sprinkle over additional toasted pine
nuts. Serve.
Recipe Notes
Cypriot Halloumi
For centuries, a staple in the diet of the captivating Mediterranean
island nation of Cyprus, Halloumi has now gone beyond these borders
to be loved worldwide. Combining the texture of mozzarella with the
briny moisture of feta, Halloumi is easily one of the world's most
versatile cheeses. Instead of melting when cooked, Halloumi browns
beautifully, especially when grilled. Alternatively, this lively 100%
pure sheep's milk cheese can be served fresh in a salad or sandwich
Exported from A Cook's Books -- Recipe management for Macintosh
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