I have been cooking so much recently but I really haven’t had time to blog. It’s a good complaint really as I am living it up a little, well certainly in the culinary sense, I am being very indulgent. Hopefully, I’ll get around to posting them some time in the near future. For now I am going to blog a really tasty salad that we had over the weekend using that most favoured of cheeses, halloumi. This one had sheeps milk only but was disappointing as it melted really poorly. Like halloumi with cows milk in, it started to lose milk as it melted, this shouldn’t happen and doesn’t happen with halloumi made with goats’s and sheep’s milk. After a mild panic I instigated a rescue operation, pulling the cheese from the pan in a hurry, burning myself in the process and letting it cool before dusting it in seasoned plain flour before frying again. This did the trick.
So, I’ve already ranted about halloumi in a previous post, now it’s the turn of the pomegranate. It’s got so much going for it. Intriguing looking, full of pretty little jewel-like seeds and packed with antioxidants & vitamins. It has been hailed as a superfood and no health food shop would be without a pricey bottle of pomegranate juice. The seeds themselves have a sweet and sour like quality, they are very tangy and are beautiful sprinled on salads, especially those with feta or halloumi. The uses are endless – I have had it in a curry, drinks, with muesli… wherever you care to put it within reason.
So, this salad was one of those what’s in the fridge salad. Unfortunately, I thought that there was watercress in there, if there is it’s fantastic at hiding and I had to make do with humble rocket. It worked really well as would any leaf really. This was so simple, play with it, add what you like, and see what you get. Enjoy!