Last updated 07:35, Friday, 25 April 2008

THIS week, we’re talking halloumi.

Some of you might not be familiar with it, so what exactly is halloumi?

It’s a Mediterranean cheese made from a mixture of sheep and goat’s milk which originates from Cyprus.

The Cypriots eat it for breakfast, lunch and dinner and consider a meal incomplete without it. So how come we’re missing out on all the fun?

In flavour it is mellow, earthy, tangy, salty and not too strong.

It is white in appearance and looks like a cross between feta and mozzarella with a springy texture.

You’ll find it stored in brine packs just like fresh mozzarella.

It does however, have a unique feature.

As the curd is heated in hot whey before shaping, it develops a resistance to melting. This means it can be used in cooking in a way which is unsuitable to most cheeses. You can grill, fry, bake or even barbecue it.

In its uncooked state it is quite firm and a little rubbery, although not unpleasant. This is why we like to refer to it a squeaky cheese.

When cooked, the outside of the cheese develops a golden crust and the inside gets soft (but not too runny).

You can get away with using very little or even no oil if you prefer – and you know how we feel about trying to eat healthily.

It is extremely versatile and goes with so many things. Think of a time when you’d use mozzarella or feta and substitute halloumi in as an alternative.

In our opinion it is a great vegetarian ingredient as it can be flavoured or marinated before it is cooked.

It seems a texture that is unlike most other things, so wonderful for range and versatility in a vegetarian diet.

Now the Cypriots pair it with anything from their bacon and eggs in the morning to slices of fresh watermelon for a refreshing treat.

Given its Mediterranean roots we’ve got a lovely warm salad idea which you can make now, but will also be good on your menus right through to summer and beyond.

Grilled halloumi with roasted vegetables and cous cous

Serves 4

250g cous cous

475ml vegetable stock (made with one stock cube and boiling water) still piping hot

Cut all the following vegetables into even sized chunks to ensure that they cook evenly

2 red peppers, deseeded

2 courgettes

red onion, peeled

1 aubergine

2 cloves garlic, crushed

Good slug of olive oil

250g halloumi cheese, thickly sliced

Dressing

Zest and juice of one lemon

2 tsp chopped fresh mint

2 tsp chopped/torn fresh basil

Salt and pepper

Sun blush tomatoes (optional) – available in the Sainsbury’s deli counter

Put the cous cous in a large bowl and pour over the boiling stock. Cover with cling film and leave to sit.

Mix the vegetables and garlic together. Pour a good slug of olive oil over them and mix to coat everything. This oil will be used as the basis for your dressing later. Season well. Put the veg onto a very large tray (or use two trays if things are a bit cramped) and roast in the oven at 200 degrees for around 25 minutes. The vegetables should be golden brown and tender. Set aside once done.

Heat a griddle pan or frying pan. Lightly oil the halloumi if you wish. Fry or griddle for two-three minutes until bar marked on each side (on the griddle) or crisp and golden brown (frying pan). Keep warm by leaving the cheese slices in the pan with the heat off or on a plate in a warm oven

Combine all the ingredients for the dressing.

The cous cous should be ready by now. Fluff it up with a fork to break it up from one big clump.

Add the vegetables and dressing to the cous cous, give it a good stir and check the seasoning.

Divide between plates and top with the halloumi slices. Garnish with sun blush tomatoes if you wish.