What did the cheese say to itself in the mirror?
So now we’ve got the Dad joke out the way (and it really is my Dad’s joke), it’s once again time to let a simple but delicious recipe shine!
This one stars one of my all time favourite if not the only squeaky cheese I know: Halloumi.
Being of Greek Cypriot heritage, halloumi has been a staple part of my diet from a young age, it has a completely unique taste like no other cheese and I love the juxtaposition of the slightly gooey centre against the golden brown crust when grilled.
As a child it wasn’t readily available at supermarkets, my brother and I would enjoy it at our parents’ restaurants or get it from a wholesalers. How times have changed, now it’s in every supermarket and grocers too.
I try to eat as much vegetarian food as possible, saving meat for special occasions which is better for my own health and the environment too.
I don’t eat wheat a lot but I like to make an exception for rye bread, it’s low GI and this is a a tasty, filling summery lunch.
This dish is just bursting with flavour with the spiciness of the fresh chillies working perfectly with the tangy yet creamy cheese, finished with a sharp, slightly sharp balsamic reduction.
It literally is a taste sensation. And what’s more it’s super easy to make. I rustled these up, while my husband Peter photographed-this is what our kitchen looks like most lunchtimes!
Even the balsamic reduction is simple to make – taking less than 10 minutes. I tend to make a whole bottle up in advance which then lasts me for a few weeks.
The recipe is below and don’t forget to link up your own recipes for this week’s Tasty Tuesdays too. You guys have been rocking my kitchen recently with your fab concoctions.
Keep them coming please!
Ingredients (for 4 slices)
For the balsamic reduction
- 250ml of Modena balsamic vinegar
- 2 tablespoons of an unrefined sweetener, I use honey but you could also use coconut sugar or maple syrup.
For the open sandwiches
- 200g of good quality halloumi cheese, sliced.
- 4 slices of rye bread or gluten free bread
- A handful of garden leaves
- 2 large salad tomatoes, sliced
- 2 fresh chillis, de-seeded and sliced
- A handful of fresh chives, diced
- a sprig of fresh coriander.
Start by making the balsamic reduction by adding vinegar and honey to a medium sized pan. Bring to a simmer over a medium high heat then adjust to a low heat for around 10-15 minutes whilst the liquid thickens and reduces.
Keep an eye on the syrup – you don’t want it to burn. Reduce until you reach your desired thickness and then store in a glass bottle.
For the open sandwiches, start off my heating the grill. Line a baking tray with foil and place on your halloumi slices. Grill until golden brown – which should take around 3-4 minutes.
Lightly toast your bread and then top with leaves, tomatoes, halloumi, chilli and chives.
Drizzle a generous helping of balsamic.
Finish off with a sprinkle of freshly ground black pepper and the coriander leaf as garnish.