Halloumi, a cheese from Cyprus traditionally made from goat’s and sheep’s milk, is an excellent alternative to meat as it retains its texture when cooked and remains deliciously firm. We call it “Squeaky” cheese. As it is rather salty, it’s a good idea to balance it out with mild, sweet flavours such as here with a beetroot and lime puree. Serve with rocket or spinach.
INGREDIENTS Serves 2
225-250g Halloumi
150g cold cooked beetroot
2 teaspoons lime juice, or to taste
2 teaspoons olive oil
Flour to dredge the cheese
METHOD
Drain all of the briny juices from the packet of halloumi over the sink, then transfer the cheese to a board and slice, then cut into 4 stripes. Add flour and coat the cheese slices.
Roughly chop the beetroot, then blitz with a hand-held stick blender or in a food processor, adding the lime juice and oil as you go.
Warm a large, dry, non-stick frying or griddle pan over a high heat and, when hot, add the slices of halloumi.
Keep the heat high and after a minute or so the halloumi should have scorch marks on the underside. Flip the slices over and cook the other side.
To serve, place handfuls of the Rocket leaves onto two serving plates and place the halloumi strips on top. Divide the beetroot and lime purée between the plates, dolloping it alongside the halloumi. Serve with warm Pitta bread.
Original Recipe Nigella Lawson
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