A vegetarian take on the classic B.L.T. made with salty and squeaky halloumi cheese
Have you heard of halloumi? If you haven’t, then we are happy to help you make it’s acquaintance! Halloumi is a Cypriot cheese traditionally made of sheep and goat’s milk, and although it is now enjoyed in many parts of the world, it really is most popular in Cyprus and Greece. Because of it’s very high melting temperature, it is a great grilling and frying cheese. It maintains it’s shape when cooked so no melting cheese mess with halloumi! Instead what you get is a crispy exterior and a soft, melt-y interior.
Our parents have a lovely marriage. They have been married for over 50 years and are still wonderful partners in love, family and of course, the kitchen. Sure, they argue once in a while (usually because our father has left the house without, what our mother deems to be, a warm enough jacket) but they are respectful, kind and considerate of one another. It is really heart-warming to see, and throughout our lives, they have served as great role-models for love.
Great unions such as theirs bring to mind other partnerships, like this citrus salad with fried halloumi. Growing up, our parents often served fried halloumi for breakfast, with a couple of fried eggs and some toast. They would also cook some up when we had guests over for a quick visit. Along with olives, nuts and bread, the fried cheese was great for impromptu visitors or to tide everyone over until dinner. Here, we’ve taken the fried halloumi, introduced to us by our parents, and married it with a lovely, fresh citrusy salad in a Mia Kouppa meets Our Kouppes creation. We hope you enjoy every part of it :).