Opening the fridge should not result in any form of anxiety, but when you have an amazing key ingredient you’ve been dying to use, staring at you every time you open the fridge, there is bound to be some sort of mental obstruction.
This had become the case with the block of chilli flavoured Halloumi cheese I purchased at #DecorexJHB17. The Flavourex Cheese exhibition had won me over with its wide variety of homemade cheese, and friendly staff who knew everything there possibly is to know about cheese. After an unforgettable taste test, the chilli halloumi seemed like a no brainer, considering my love for all things spice and cheese. A beautiful combination.
After a month of wondering how to make my key ingredient stand out, I finally decided to combine it with some of my favourite ingredients to make a simple, yet delightful Halloumi & Chickpea Salad to accompany our Heritage Day Braai meal.
300 grams fresh salad leaves
1 tin chickpeas
1 punnet baby tomatoes
2 handfuls of chives
400 grams chilli halloumi
Honey Mustard Dressing
1 tablespoon honey
1 tablespoon mustard (Dijon for extra flavour)
2 tablespoons apple cider vinegar
6 tablespoons sunflower oil
1 clove of garlic (crushed)
Salt & pepper to taste
Place all the dressing ingredients in a clean jar and shake well. Chill in the fridge while you prepare the salad.
- Preheat the oven to 200 degrees celsius
- Slice baby tomatoes in half and place on a baking tray lined with tin foil. Season with salt and pepper, and drizzle with some olive oil. Snip a handful of the chives on top and place in the oven for five minutes, or until tomatoes begin to roast.
- Lay the salad leaves across a salad platter and cover with drained chickpeas. Place the cooled tomato slices and chives on top of the salad leaves and chickpeas.
- Slice the halloumi cheese and fry in a plain hot pan. There is no need to use oil to fry the cheese. Fry for a minute on each side. If you would prefer a milder halloumi flavour, buy plain halloumi and season with salt, pepper, and mixed herbs.
- Transfer the fried halloumi directly onto the salad and allow to cool.
- Once you’re ready to serve, give the dressing one last shake and drizzle over the salad. Add a pinch of salt and pepper.
- Garnish with the remaining chives and serve.