Grilled Haloumi Salad

Every now and then I get the Ghalishing for grilled Haloumi cheese and this salad is a real winner. The cheese is salty and has a slight sweetness from the grilling that is just incredible. It’s light and at the same time filling enough for a dinner if served with a nice crisp rye roll fresh out of the oven, but it’s best for a lunch.(for 2 people)

What you need

1/4 cup olive oil
1 tablespoon butter
2 baby eggplants sliced
6 or 8 large cherry tomatoes halved
250g Haloumi sliced about 1/2 cm thick
handful of rocket leaves
Basil leaves, about 1/3 of the amount of rocket
1 tablespoon balsamic vinegar

The process

In a pan on a medium heat, melt the butter and cook the Haloumi until browned on both sides. Then do the same with the eggplant slices and tomatoes. Only cook the tomatoes on the fleshy side and do them last, they will blacken slightly which is good but you don’t want that on the eggplant or Haloumi.

Then in a bowl, add the rocket leaves and basil, toss in the olive oil and balsamic vinegar and give it a good toss with your hands.

Now add the cooked Haloumi, tomatoes and eggplant, toss lightly and pile up on a plate.

I have put this in the cooking for one section as well… I have been known to devour an entire 2 man serving, it really is delicious.

If you don’t have eggplant, use baby marrows, they are just as good.

Enjoy it, and for meat eaters, try these beef and Haloumi kebabs

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2 Responses to “Grilled Haloumi Salad”

1. Zelda says:

   July 30, 2009 at 10:43 am

   Sound very nice but could you please let me know what I can use instead of egg plant.

   Reply
   • Graham says:

     July 31, 2009 at 8:32 am

     Hi Zelda, use baby marrows instead of eggplant, works very well. G

     Reply