HALOUMI IS A CYPRIOT CHEESE traditionally made from a combination of goat’s and ewe’s milk. However, many commercial varieties now include cow’s milk, which produces an infenor cheese. Oo try to get hold of an authentic haloumi – the flavour and texture will make all the difference to this lovely salad. If you have any olive dressing left over, keep it in a jar in the fridge to use for drizzling over grilled fish or lamb.
SERVES – 6
1 large aubergine sea salt and black pepper 6 ripe plum tomatoes 40g Kalamata olives, pitted small bunch of mint, leaves shredded olive oil, for brushing 500g haloumi 2-3 tbsp plain flour
Olive dressing:
75g Kalamata olives, pitted 3 tbsp red wine vinegar 1 tsp dried oregano 75ml olive oil 75ml groundnut oil
What we have to do:
Cut the aubergine into thin slices. Place in a colander, sprinkle lightly with salt and leave to stand for 20 minutes. (The salt will help to draw out excess moisture from the aubergine.) Pat dry with kitchen paper.
Cut the tomatoes into wedges and put into a large bowl with the olives and mint. Set aside while you make the dressing.
For the dressing, tip the olives, wine vinegar and dried oregano into a blender and blitz to a smooth puree. With the motor running, gradually pour in the olive and groundnut oils and season well with salt and pepper to taste. Transfer to a jar and set aside.
About 15 minutes before you wilt be ready to serve, put a griddle pan over a high heat. Brush the aubergine slices with olive oil and griddle for about 2 minutes on each side until softened and slightly charred. Add to the bowl of tomatoes, pour over some of the dressing and toss to coat.
Thinty slice the haloumi and lightly coat with flour Griddle the slices until they are turning golden brown around the edges and just starting to malt
To serve, arrange the gnddled aubergine on a large platter and top with the haloumi. Spoon the tomato and olive salad on top and drizzle over a little more olive dressing. Serve at once, while the haloumi is still warm.
