H A L L O U M I
oh, halloumi. the wonderful pseudo-melty + pseudo firm Middle Eastern cheese.
it’s salty, fun, springy, crispy golden brown when seared and is equally awesome in a salad as it is drizzled in honey or blueberry preserves.
i find myself eating it most frequently in the early spring with whatever good produce is around - i love it with bright green veg - young asparagus and faves is a big favorite or this version with snap peas, carrots, and a honey lemon sherry vinaigrette.
HALLOUMI + PEAS + CARROTS
serves 2-4
1 block of halloumi cheese sliced into 1/4 inch slices - 3 slices per serving
3 carrots sliced diagonally
1 lb snap peas sliced into even pieces - 1/3s or 1/2s
1 shallot sliced thinly and rinsed (then let sit in red wine vinegar while prepping everything else - it's a quick pickle)
a couple pinches of za'atar and torn dill for garnish
For the vinaigrette:
1 Tbsp honey
1 lemon juiced
1 Tbsp sherry vinegar
1 Tbsp good olive oil
salt
whisk together and set aside
First thing - thinly slice your shallot, rinse under cold water. and cover in a bowl with red wine vinegar. This will make you a little quick pickle while you do everything else. The left overs you can store away for another day.
Make the vinaigrette above and set aside.
Heat a stainless steel pan over high heat and add a glug of olive oil.
Add the sliced peas and carrots and sear for 2-3 minutes tossing - you don't want the veggies to get too soft - just get a little color and retain their crunch - set aside.
Add your slices of halloumi to the still hot pan and sear on both sides until they are crispy golden brown and a little bit melty. Plate these immediately.
Add your peas and carrots to the plate and spoon over the vinaigrette.
Sprinkle with za'atar and garnish with some of your pickled shallot, torn dill, and a pinch of sea salt.
Serve immediately, with a healthy glass of Lorenza Rosé - a match that goes together like - well - you know.