Have you had halloumi? The salty, springy white cheese, made with goat’s and sheep’s milk, is delicious on salads, with eggs and in sandwiches. Today, as we continue our month of salads, we’re psyched to share this delicious recipe starring halloumi and caramelized summer fruit. Heather Hands of Flourishing Foodie explains how to make it…
Halloumi, Peach and Cherry Salad
By Heather Hands of Flourishing Foodie
It was only a year ago that I first experienced halloumi. I had always skipped right past it on the menu at my favorite little Greek restaurant and never thought about buying it at the store, not really knowing how to prepare it. It wasn’t until a group of friends persuaded me to share an appetizer of grilled halloumi and cherries that I understood why everyone else loved it so much. A good halloumi, when cooked right, can taste rich, buttery, salty and chewy. I loved the combination of the salty halloumi with the tart cherries, so I chose to incorporate two semi-tart flavors in this dish — cherries and peaches. Served on top of a bed of arugula, with some olive oil and lemon juice, you’ve quickly gone from a tasty appetizer to an awesome lunch. I love how easy this dish is to prepare and how pretty and vibrant it looks — perfect for summer.
Recipe: Halloumi, Peach and Cherry Salad
4 cups arugula
Drizzle of olive oil
Splash of lemon juice
Pepper to taste
2 tsp butter
1 cup cherries, halved and pits removed
2 small peaches, cut into wedges
5 oz halloumi, sliced 1/4-inch thick
In a bowl, toss the arugula with olive oil, lemon juice and pepper.
In a small frying pan, heat the butter on medium-high heat. Once the butter starts to sizzle, add the cherries and peaches. Sauté until soft.
While the fruit is cooking, heat a large frying pan on medium heat. Once hot, add the halloumi slices. Cook on each side until a nice golden brown, 2 to 3 minutes per side.
Layer the arugula, fruit and the halloumi on a plate. Serve warm.
Thank you so much, Heather!