Scrumptious Salads With Halloumi Cheese

Halloumi cheese was first created back during the times of the middle ages in Cyprus from the unpasteurized milk of goats and sheep. The cheese was then wrapped in mint leaves as a preservative which also added to its unique flavor.

Today, most commercial varieties of the cheese is made from cows' milk as it is less expensive and you can find ordinary halloumi and a version with tiny bits of fresh mint leaves inside. Authentic halloumi cheese is made in small batches in individual molds and the curds are heated and placed in brine which creatures a firm texture. A sprinkling of mint is also added to the half moon shaped batches of cheese.

Authentic halloumi cheese is excellent for grilling as it does not melt the way other cheeses would but simply hardens more instead. Some other cheeses ideal for grilling and eating plain or adding to salads include the Mexican queso blanco and the Indian paneer.

High in protein but low in fat, halloumi cheese is rich with calcium and offers a rather distinctive taste. Serve grilled halloumi as an appetizer or along with honey and fresh fruits as a deliciously sweet dessert.

Halloumi cheese will keep for quite a while in the refrigerator or freezer if it is wrapped tightly and not allowed to dry out.

Grilled Shrimp, Cheese, and Watermelon Salad Recipe

What You Need

1 pound extra large shrimp, cleaned2 tablespoons extra virgin olive oil, divided2 lemons, juiced, dividedSalt and ground black pepper to taste1/4 cup fresh oregano, chopped, divided1/2 cup fresh mint, chopped, divided4 wooden skewers soaked in water for 1/2 hour1 cup canned chickpeas8 ounces halloumi cheese, sliced thick4 large 1 inch thick watermelon slices12 ounces salad greens16 Kalamata olives, pitted

How to Make It

In a large bowl, combine the cleaned shrimp with half of the olive oil, the juice from 1 lemon, salt and black pepper to taste, and half of the oregano and half of the mint. Mix well and allow it to marinate for a half hour.

While the shrimp is marinating, soak the wooden skewers in water for the same amount of time.
Preheat the grill to medium high heat.

Skewer the shrimp onto the 4 skewers and grill for about 2 minutes per side or until cooked through.

Line a pan with foil and place the chickpeas inside then grill for 5 to 7 minutes.

With a pastry brush, brush the rest of the olive oil onto the slices of halloumi cheese and watermelon. Grill the cheese and the watermelon for 2 minutes per side.

Cut the grilled watermelon into cubes and set aside.

Distribute the mixed greens amongst 4 plates and sprinkle the remaining seasonings on top with additional salt and black pepper if desired. Drizzle the rest of the olive oil on the salads and top each with the grilled chickpeas followed by the watermelon, cheese, and Kalamata olives.

Place a shrimp skewer on each plate then squeeze the juice from the remaining lemon on top of each plate.

Serve the grilled shrimp, cheese, and watermelon salad immediately.

Serves 4.

Make your favorite crab salad recipe and serve along with pasta for a filling meal. Use fresh seasonings like black pepper, celery salt, and red pepper flakes to add flavor and interest to any ordinary crab meat salad.

Why be Crabby When You can be a Salad - CrabSalads.com