Friday, September 22, 2017

A Fried Halloumi Salad for My Friend

Some weeks are tougher than others. This week has been one of those weeks. Lots of issues and work deadlines and some 'life stuff,' combined with everything that is going on in the world. My heart goes out to the people of Mexico, Puerto Rico and everywhere else so horrifically impacted by earthquake and hurricanes. Years ago I spent a lot of time in Puerto Rico for work and still have former coworkers and friends there and seeing the devastation is heart-wrenching. Then there is all the recent health care news and the stupid Twitter battle being waged with Korea that may result in an H-Bomb being 'tested' in the Pacific Ocean--not great news when you live on an island there. 

It's also hard when a good friend is grieving and it hits close to home. The wonderful Kim of Stirring the Pot, my friend of many years and co-host at I Heart Cooking Clubs lost her mom last week and that makes me sad for her. My mom passed away two years ago and so I know at least some of what she is feeling and I wish I could give her a big hug and offer some better form of comfort than were words. Since I can't do that in person, like many of her other blogging friends, we are dedicating this week's IHCC Potluck to Kim and sending her our love, along with some virtual food for comfort, in honor of her mom who was a big supporter of Kim's cooking and blogging.

You may not think a salad is the right food for solace, but this one from Hugh Fearnley-Whittingstall has fried cheese (halloumi) on top of a Greek-style salad and I know Kim is a fan of those flavors and ingredients. Her mom was quite the green thumb and herb gardener so I think she'd approve. Cheese, especially fried cheese, is always welcome and I hope the capers I tossed in are too. Most especially it was made with plenty of love.

Fried Halloumi Salad 
Slightly Adapted from River Cottage Every Day by Hugh Fearnley-Whittingstall
(Serves 4)

For the dressing:
1 tsp honey

juice of 1/2 lemon
1 small garlic clove, crushed
pinch of red pepper flakes
pinch of sea salt
3 Tbsp canola or olive oil

For the salad:
1 small red onion, very finely sliced
1 small cucumber, cut into chunks
2/3 cup cherry tomatoes, halved
1/3 cup kalamata or other black olives, pitted
large handful of mint leaves, coarsely shredded
large handful of flat-leaf parsley leaves

(I added 1 heaping Tbsp of capers)
1/4 cup all-purpose flour
large pinch of smoked paprika
sea salt and freshly ground black pepper
8 oz halloumi cheese, cut into 8 slices
2 Tbsp canola or olive oil

First, make the dressing. Stir together the honey, lemon juice, garlic, red pepper flakes, and salt until well combined, then whisk in the oil. 

In a large bowl, toss together the onion, cucumber, tomatoes, olives, mint, and parsley. 

In a small bowl, whisk together the flour, paprika, and some salt and pepper. Moisten the halloumi slices slightly with water, if necessary, then press them into the seasoned flour and shake off any excess. 

Heat the oil in a large frying pan and fry the halloumi slices over medium heat for about 2 minutes on each side, until golden and slightly soft inside.

Toss the salad vegetables with the dressing, turning them over with your hands to make sure everything is lightly coated. 

Divide the salad among 4 plates, put 2 pieces of the hot halloumi on each one, and serve immediately.

Notes/Results: This is a simple salad but full of fresh flavor from the fresh herbs and the from dressing--which is slightly sweet with a little kick from the crushed red pepper flakes. The halloumi is the perfect touch with it's chewy, melty goodness and I especially liked the hint of smoked paprika in the coating. I would happily make it again.

It's Potluck week at I Heart Cooking Club and this one is in honor of Kim. Sending her much healing love as she goes through this difficult time.  

And I am linking this salad up to Souper Sundays, here at Kahakai Kitchen--where every Sunday, we feature soups, salads, and sandwiches from across the blogosphere. You can find the details for joining in here-on this week's post.  



  1. I seriously have a photo on my phone of a chicken salad I had at an aweful airport restaurant where the sliced chicken breast totally resembled grilled halloumi. This is not a reflection on your great looking salad, btw, because it looks amazing. Anywhoo---hope that made you smile in a most trying week (and times)..... All my best!

  2. Huge thanks to you Deb for being such loving and caring friend through everything. I know my mom would love the fresh flavors of this salad and of course, the cheese would have won both of us over immediately.

    From the bottom of my heart I appreciate all the kind words, gestures, and thoughts sent our way. It meant so much knowing you were there!

  3. The cheesy goodness of fried halloumi has to put a smile on everyone's face. It's also beautiful to the eyes. You've made just the right dish to bring comfort to Kim.


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