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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

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.

Enjoy!

Recipe adapted from Cooking Light, July 2014

www.cookinglight.com/

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