On this week’s menu – Lebanese Halloumi Salad
There is something oddly gratifying about eating something with a rubbery texture; almost like you are defying the physics and conventions of regular food. But there’s far more to halloumi than meets the teeth, as its regular appearances in the Gousto Cookpit will attest to. Friend to the grill and compadre to the fryer; halloumi is the ambassador of the cheese world.
History: Tracing its lineage to the medieval Byzantine period; halloumi has long since been a fixture in Cypriot and Middle-Eastern cooking. Traditional halloumi cheese is made from raw sheep & goat’s milk. Back in the day, halloumi was regarded as a dietary staple amongst rural folk, who would club together to process it in a big ol’ halloumi knees up.
Properties: Halloumi is a white cheese with a distinctive rubbery texture and salty flavour. Its high boiling point means it holds up to a variety of cooking methods; making it an excellent meat substitute for the veggies amongst us. Rich in energy and protein, halloumi is stored in salt water where it can keep for up to a year if frozen; making it a go-to foodstuff should the zombie apocalypse strike.
Cooking with Halloumi: Halloumi is versatile and ‘ard. It can be fried (like in our Lebanese salad), grilled, baked, boiled or even served raw with just a drizzle of honey. You can enhance salads, kebabs, sandwiches, soups or stews with it. Halloumi’s robust texture combined with its high nutritional content makes it both satisfying and sublimely healthy. Also, it’s cheese, and you can’t go wrong with cheese.