Halloumi, halloumi I love you truly. Does that work as a rhyme? Almost.
Anyway, halloumi. Where do I begin with my love affair with salty, delicious Cypriot cheese?
It first danced over my taste buds a few years ago at Mildreds. Simply grilled with some oven roasted tomatoes, wilted spinach and balsamic vinegar. The dish remains on the menu whilst pretty much everything else around it changes. A sign of it's popularity!
It seems there's a growing trend to use halloumi as an accompaniment. No no no! Halloumi is and always will be the star of any dish. It must be complimented with sweet and sharp flavours (hence why tomatoes and balsamic vinegar are such good friends with their Cypriot friend next door).
I like to have as the lead role in a simple salad of rocked and tomatoes, with a dash of the ever present balsamic. Perfect.
Now with the warmer weather setting in, why not try it on the BBQ this summer. It's high melting points means it's perfect for the scorching bars of the barbie, on some skewers with tomatoes, red onion, pepper and maybe courgette.
Yummy yummy yummy.
