Warm Keses Halloumi Salad

  • 8oz Keses Halloumi - large dice
  • 1 Large tomato
  • 1 bunch roxket
  • 1 Heat lettuce
  • Variety of greens
For the dressing
  • 2ozs Kalamata olives - Piped
  • 1tbs red wine vinegar
  • 4tbsp virgin olive oil
  • Garlic (Optional)
  • 1tsp dry oregano
  1. Prepare the dressing with the olives and turn them into paste. Add garlic, oregano, red wine vinegar and olive oil.
  2. Make the salad by cutting all greens to even size (in a bowl)
  3. Shallow fry the Keses Halloumi in virgin olive oil. Dry the fried Keses Halloumi and place on top of the greens. Add dressing and mix thoroughly. Garnish with wedges of tomatoes.
  4. Servers with hot pitta bread.

Grill It

It softens into a fine, almost transparently thin crust, trapping its entire aroma on the inside.

Fry It

It acquires a golden crust while on the inside remaining juicy without absorbing any oil.

Grate It

It goes beautifully with pasta or as a filling for ravioli.

Slice It

It makes unusually good combinations with seasonal fruit such as watermelon, grapes, or figs. The national snack of Cyprus is a sandwich with Halloumi and smoked ham.