Halloumi, a traditionally Greek cheese, can now be found in our local supermarket – much to my excitement. It has a high melting point, so it is perfect for frying or grilling, and pairs perfectly in this recipe with lovely fresh tomatoes and oregano.
HALLOUMI AND OREGANO SALAD
Heat 2 teaspoons oil in a skillet over medium heat (my husband grilled it on our outdoor grill). Add 1.5 ounces of thinly sliced halloumi cheese, cook 2 minutes on each side or until browned. Top 2 sliced tomatoes with halloumi, 1 tablespoon fresh lemon juice and 1 teaspoon of fresh oregano leaves. Season to taste with salt and pepper.
Recipe adapted from Cooking Light, July 2014