Haloumi cheese = the amazing-ness that mozarella aspires to be. You can grill it like meat, it won’t melt. It has a rich yet briny taste, the perfect cross between feta and mozarella. This recipe is a spin-off of one from Ana Sortun’s “Spice” cookbook, in which she didn’t use any greens, and instead of raisin she had dates, instead of mango she used pear, and instead of bourbon she used ouzo (Greek liquor). I’m sure her recipe would taste so much better; but we had to make do with what we had at 7pm on a snowy day…
(Strangely out of words today. Am still preoccupied with how to socialize and not alienate people.)
1 small block of haloumi cheese, sliced 1/2 inch thick
As much raisin as you want
2 bunches of arugula
1 mango, diced
1 tsp each of coriander seed and cumin seed, ground
1 pod of cardamom (optional)
1 tbs of olive oil
1 onion, diced
2 tbs of any liquor, we used bourbon (OPTIONAL) – this is to add “drama”, as Sortun says.
1. Grill the haloumi cheese slices in a pan (no need for oil) until brown and grill-marked delicious. The brine will caramelize in the pan, creating a nice layer for your other stuff later.
2. Put the cheese in your salad bowl together with your arugula. Use the same pan to saute the onion, raisin, mango, and spices in the olive oil.
3. (Optional) Pour liquor in the pan and light it up with a match/lighter. It will GET ON FAIIIIYA (fire)!! Quite amazing, actually, but obviously not necessary. It’s just that extra something, the sugar taste of liquor.
4. Mix everything together, you’re done!