|Halloumi and Endive Salad|
3 endives, cut in cubes (diced)
Juice ½ lemon
5 tablespoons extra virgin olive oil, divided
Flour for dredging
Freshly ground black pepper
1 halloumi cheese, thinly sliced
Mix the lemon juice, 2-3 tablespoons oil, salt and pepper in a bowl; mix well. Add the cut endives and mix again.
Dredge the halloumi slices in flour, shaking off any excess flour. Add 2 tablespoons of olive oil in a skillet, when hot at the halloumi cheese and cook until golden brown on both sides, turning only once.
When ready, transfer the endive salt to a serving plate, add the cooked cheese. Serve warm.
Halloumi is a Cypriot firm, brined, slightly springy white cheese, traditionally made from a mixture of goat and sheep milk, or cow’s milk. It has a high melting point so it can be fried or grilled. The texture of Halloumi changes when grilled or pan fried from strong salty flavor to a creamier texture.
This is a delicious treat when you are looking to change up a routine salad dish. This recipe can be served as a Tapas, Meze, or Salad.