halloumi is a greek cheese made from goat’s milk, and is one of the few non-melting cheeses around. i got this receipt from a greek deli-owner friend. yesterday while out shopping, i saw what must be the last of the seasons watermelons. since summer will only be returning in a while, i guess i’ll make this while i can.
peel and cube watermelon into bite-sized pieces. remove pips as you go along, but it’s not necessary to remove each and every single one of them.
slice halloumi cheese into 2cm thick slices. heat butter in a pan and fry the cheese over medium heat until golden brown. allow to cool to room temperature and cut into bite-sized pieces.
toss the watermelon and halloumi cheese with roughly torn rocket leaves and about 3 cloves of finely crushed garlic, drizzle with freshly squeezed lemon juice, and sprinkle with course ground salt and freshly crushed black peppercorns.
2 comments:
Okay, so imagine for a moment that you are a total freak (like me) and are ALLERGIC to watermelon.
What would you substitute?
Also, imagine if you will, that you live in Idaho where halloumi is probably not available....
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