Summer heat has a way of killing one’s appetite for the heavier stuff. So it’s great news that Hussar Grill has a fantastic vegetarian option in their fab Halloumi Salad! Great as a stand-alone meal, or as a nice little side dish for when, you know, you must HAVE your braai or meat fix. Making this recipe is as easy as falling off a log. Damn tasty, too.
The crispy halloumi with its creamy, melty centre adds a rich and hearty counterpart to Hussar Grill’s famous roast vegetables and French-style sautéed green beans. Quick suggestion: try it at your local Hussar Grill first to get the inside track for your home preparation.
FRIED HALLOUMI SALAD
150g Halloumi cheese, sliced into 4 pieces
1 tsp (5ml) butter
a handful of blanched green beans (blanching really just means a very brief plunge into a large pot of boiling salted water, no longer than 2, max 3 minutes, then draining the beans in a colander and chucking them into a bath of iced water to retain the bright green colour. Drain again and pat with kitchen paper to dry. Simple, really. Don’t let the French fool you with their fancy terms.)
8 Cherry tomatoes, halved
1 cup of roast vegetables, prepared in advance (to be honest, some cooked couscous would be just as nice, and a whole lot easier)
salt and pepper to taste
crispy onions to taste (You can buy this at any decent Asian grocery, or even at mainstream supermarkets. You want the crunch. Sub with croutons if you can’t be bothered.)
Balsamic reduction to taste
- Sauté the blanched green beans and tomatoes in a small amount of butter with a pinch of salt and pepper. Scoop out with a slotted spoon, and place in a serving bowl.
- Scatter the roast vegetables or couscous over the beans and tomatoes. Make it look pretty, yes?
- A few minutes before you’re ready to serve the salad, shallow fry the halloumi cheese in olive oil until golden brown on either side. You’ve gotta be quick with this, so your halloumi doesn’t melt all over the place, and I like to dust the halloumi slices very lightly with flour, then shake off the excess before frying in hot olive oil.
- Arrange the halloumi on top of the beans, tomatoes and roast vegetables/couscous in the bowl.
- Sprinkle over the crispy onions (or croutons) and add a drizzle of balsamic reduction. Season to taste.
- Serve immediately. Do not allow the halloumi cheese to stand for too long once cooked as it is best enjoyed warm.
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