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Ingredientes
- 1 x Haloumi cheese (about 175g soaked) in cool water for 30 mins and rinsed
- 115 gm rocket coarsely minced seeds of 1 pomegranate (optional)
- 1 Tbsp. extra virgin olive oil
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. balsamic vinegar
- 1 x salt and freshly grnd pepper
Direcciones
- Pat the cheese dry and slice it into 56 medium slices.
- Coat with extra virgin olive oil and set them aside.
- Spread the rocket on a small platter and scatter pomegranate seeds all over.
- Oil a castiron grill pan lightly with the vegetable oil and heat it till quite warm but not smoking.
- Place the cheese slices on it and dont move them.
- Let them cook for a couple of min and then turn them over.
- Let them cook for 12 more min.
- Lift them and place them directly on the salad in a circle or possibly fan shape.
- While the cheese is cooking beat the dressing ingredients lightly in a bowl and season to taste. Dribble the dressing over cheese and salad and serve immediately.
- Cypriot haloumi cheese with its elastic texture is totally transformed when grilled. The real secret is to soak it in water for 30 min and then rinse it under cool running water to extract its saltiness. In the winter when outdoor grilling is difficult I use a heavy ridged castiron grill pan and the results are wonderful. The cheese should be served immediately otherwise it becomes leathery.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 14g | |
| Recipe makes 4 servings | |
| Calories 93 | |
| Calories from Fat 90 | 97% |
| Total Fat 10.13g | 13% |
| Saturated Fat 1.4g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 5mg | 0% |
| Total Carbs 0.68g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.6g | 0% |
| Protein 0.02g | 0% |
