Halloumi cheese is a traditional Cypriot cheese made from cow’s, goat or sheep’s milk. The cow’s milk cheese version has a softer creamier texture, while goat and sheep’s milk halloumi is a little firmer and stronger tasting. The latter is more popular in the smaller traditional villages around the island and harder to find outside of Cyprus. Whichever one you choose, it’s all delicious. Enjoy as it is, grilled, fried, grated in baked pastries or on salads. It can even replace breaded croutons in soup for a keto or low carb alternative.

Using grilled halloumi cheese in a salad is not only delicious and filling, but compliments a wide range of seasonal salad vegetables. Note that halloumi cheese is stored in a very salty brine and should be rinsed with water to remove some of the salt before cooking or eating.

Grilled halloumi salad

Serves 2 - 4

200g / 6 thick slices Cyprus halloumi

100g organic lamb’s lettuce (also called corn salad or mache)

2 small cucumbers, sliced

2 red radishes, thinly sliced

1 tomato, cut into wedges

1 shallot or small red onion, sliced

10 kalamata olives

Sunflower seeds for topping

Dressing:

3 tablespoons extra virgin olive oil

2 tablespoons red grape vinegar

1 small clove garlic, crushed

1/2 teaspoon dijon mustard (optional)

1/2 teaspoon dried mint

1/2 teaspoon dried oregano

For the salad:

1. Rinse and pat dry the halloumi slices. Brush with a little extra virgin olive oil then cook in a grill pan on medium-high heat until golden. Set aside while you prepare the remaining salad ingredients.

2. Arrange the lettuce and remaining vegetables into a large salad bowl or platter. Top with halloumi slices and sprinkle with sunflower seeds. Drizzle over the dressing and toss lightly. Serve immediately.

For the dressing:

1. Place all the ingredients into a small jar with lid. Shake well to combine before using.