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new and delicious: Halloumi

salad I find so very tasty. And healthy. And a great office lunch. In winter in the colder months but happy on top with a little warm. Or next to it. On top I had a few days here trying , a salad with halloumi cheese. Incredibly delicious. The cheese was browned nicely spicy and hot, the salad, absolutely schmackofatz.

So, was necessarily imitate announced. And it is not difficult and a real asset in the salad dishes. Will you look at it?

Halloumi are packed in well-stocked supermarkets, or right around the corner here in the Turkish grocery store. The cheese is unwrapped and cut into slices not too thin.

It tastes very salty and quitscht chewing. "Raw" I would serve him but he is definitely fried. Of olive oil, salt and pepper, herbs and a chopped clove of garlic Corsican angerüht a marinade. I'm sure, here you can experiment safely if you have other great suggestions, bring it on!

Then carefully turn the cheese in the marinade from the refrigerator in order to pull through. Here, the cheese can be safely covered a day or two are (or longer, who knows about it?). I gather then, just as much as I need just for the salad.

The cheese is seared in a pan. I give does not add more oil, should be sufficiently available from the marinade. Somehow the cheese on the photos look like breaded, it is not. The great thing is that it retains its shape during cooking and do not like goat cheese, get lost in the pan.

And then you can put it on a colorful salad. Here are some mixes of lettuce with cherry tomatoes and a Vinaigratte with fig vinegar. The slightly sweet sauce fits perfectly to the sharp cheeses. Only a few sprouts on top and finished.

And, you knew the halloumi cheese already? If so, how do you prepare for it? I did so I could quite imagine grilling as a vegetarian in the summer. Any Geimtipps?

Afterwards