Sweet & Savory Pineapple & Halloumi Salad by Chef Jessica Monty

 Chef Jessica Monty

Sweet and Savory Pineapple & Halloumi Salad

INGREDIENTS

• 1 Pineapple, cored and cut into bite size chunks
• 1 brick of haloumi cheese
• Baby Basil Leaves, ~10 or chiffonade ~ 3
• Juice of one lime
• Olive Oil, 2 Tablespoons
• Flaky sea salt to taste

DIRECTIONS

• Pan fry haloumi on medium high in a little olive oil until browned on both sides.
• Cut up haloumi into chunks while warm and add to the pineapple.
• Add baby basil leaves and dress with lime juice, olive oil and flaky salt.

KNIFE UTILIZED

• Blacksmith 8" Chef's Knife

WHAT IS HALOUMI?

Halloumi is a semi-hard, unripened cheese traditionally made from a mixture of sheep's and goat's milk, though cow's milk is often used in modern versions. Originating from Cyprus, halloumi is known for its high melting point, which makes it ideal for grilling or frying.

Here are some key characteristics of halloumi:

Texture: Halloumi has a firm, rubbery texture when raw but becomes soft and slightly crispy on the outside when cooked. It holds its shape during cooking, unlike most cheeses that melt, making it perfect for grilling or pan-frying.

Flavor: The flavor of halloumi is mild and salty, with a slightly tangy taste that becomes more pronounced when cooked. Its saltiness comes from the brining process used to preserve it.

High Melting Point: One of halloumi’s defining characteristics is its high melting point, allowing it to be grilled or fried without melting into a gooey mess. When cooked, it gets a golden-brown crust on the outside while staying soft inside.

Versatility: Halloumi is commonly used in Mediterranean and Middle Eastern cuisine. It can be grilled, fried, or eaten raw, and it pairs well with salads, vegetables, sandwiches, and even fruit, like watermelon.

Halloumi is appreciated for its ability to add texture and flavor to a variety of dishes, especially as a meat substitute in vegetarian cooking.