There are few things I like more than Halloumi cheese... it is the perfect "meat" for vegetarians and no other cheese can get close to its unique taste and texture. In fact, I love it so much I bring a few packets over with me when I come to Algeria. I try and save it for special occasions but I gave in the other night. There were several envious faces around my supper table when I made this. My family had roast chicken that night but I know they would have definitely 'gone veggie' if they had known halloumi was on offer!
On my way to France, I was lucky enough to stay with Hannah and her family outside Guildford. This recipe is a tribute to a fantastic-yummy-sunshine warm salad I had at Hannah's house, made by her lovely mum Sue. Their salad was made with peaches and chicory - I will definitely look out for chicory when it is in season. I have not managed to get their salad out of my mind and came up with the simplified Algiers version!
Thank you Hannah and Sue for being so inspiring! Xxx
I used a lined griddle pan to give the food a char-grilled effect but I am sure an ordinary frying pan would work too. I had not used a griddle pan before and I am going to buy one for my flat next year. I just loved the look of the food when it was cooked and it was so quick! Expect more char-grilled recipes soon...
1/4 pack Halloumi cheese
Few sprigs of Coriander
A handful of Pistachios
3 tbsp Olive oil
Cut the nectarines (or peaches) in half and each half into 4 wedges. Place in a bowl, mix with the olive oil and season with pepper whilst you wait for the griddle pan to heat up. Once pan is hot, place the wedges on and allow to char grill for a minute each side. Chop the halloumi up into slices and marinate in the same bowl as the nectarines - the remaining olive oil will have mixed with the fruit juice giving the halloumi an extra yumminess. Allow the nectarine wedges to cool whilst cooking the halloumi on the griddle pan.
Roughly chop the coriander and pistachios. Mix all the ingredients together and arrange. I added an extra drizzle of olive oil and a final ground of pepper. Enjoy!