A Badass Peach and Halloumi Salad

23 August 2019

In the dog days of summer, a persistent tap-tapping sound can be heard resounding around the Datca Peninsula. Look for people huddled over piles of green shells to find the source of the tapping. This summer’s almond crop is in and the best way to get to the badass nuts is by hammering the shell open – labourious but ultimately worthwhile work!

A Nutcracker of Knidos beavering away in the summer haze in Turkey

The almond, badem in Turkish, is an important crop on the peninsula – check out this post from a few years ago on the many uses for almonds. We got hold of some of this year’s crop and combined them with some grilled peaches and halloumi cheese to make a super-tasty summer salad.

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A badass peach and halloumi salad

We got the idea for the grilled peaches from a salad we had in Kaş, Turkey. We grilled the peach and halloumi slices on the barbecue until they took on the required charred appearance. The combination of the sweetness of the peach with the saltiness of the cheese is a winning one.

Ingredients (serves 3-4)

  • 12 almonds
  • 250 g halloumi
  • One large peach
  • One large tomato
  • One bunch of rocket leaves
  • One cucumber
  • Two green peppers
  • Four spring onions
  • One teaspoon capers
  • One teaspoon dried thyme
  • Olive oil
  • Pomegranate sauce

Method

  • Cut the peach into eight slices and grill until just starting to char. Cut the halloumi cheese into eight pieces and grill until it goes a golden-brown colour.
  • Roughly chop the rocket leaves and slice the cucumber and green peppers and mix together with the capers. Dress with the thyme, olive oil and pomegranate sauce.
  • Slice the tomato into wedges and arrange with the peach and halloumi slices on top of the green salad. Just before serving, place an almond on top of each halloumi slice and put four in the middle.
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Heavenly Halloumi

13 September 2018

As promised a few weeks back on Knidos Cookery Club, here’s another use for those tasty vine leaves. While jetting down to KCC HQ in Datça recently, we spotted a Cypriot recipe in an airline magazine for halloumi cheese wrapped in vine leaves and we decided to adapt it by using some of the Datça Peninsula’s key ingredients:

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Yep, that’s almonds, olives, thyme, capers and lemon. We mixed all these up to make our 5-star Datça paste which we then used to coat slices of our favourite squeaky cheese. After applying the paste, wrap the cheese slices with the leaves and then bake in the oven for 30 minutes or so until they look like this:

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Ingredients (makes four servings)

200 g halloumi

12 vine leaves

75 g almonds

150 g olives

One lemon

two teaspoons dried thyme

25 g capers

Method

Soak and wash the vine leaves to remove any taste of brine, and then cut the stalk from the bottom of the leaf. You’ll need about three vine leaves for each slice of halloumi.

Now prepare the paste – stone the olives and place the bits of olive in a small dish. Soak the almonds in hot water for a minute or so and then put in cold water and peel off the skin. Break and add to the olives.

Add the capers and lemon juice and the thyme and use a hand blender to make a smooth paste. Cut the halloumi into four slices and smear each slice generously with the paste. Wrap the vine leaves around the cheese and then place in a baking dish or on a baking tray.

Bake in the oven at 180 c for thirty minutes or so and serve while hot with a seasonal salad and a selection of mezes.

 

Avocado + Egg = Brunch Heaven

9 February 2017

This week at Knidos Cookery Club we have a guest post that combines two of our all-time fave foods: avocado and egg, dished up with olives, beetroot with walnuts and halloumi cheese.

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Avocados love the mild winters of the Knidos region as the shores of the Mediterranean Sea provide ideal growing conditions for this large green fruit that’s packed with nutritious vitamins and healthy fats.

Our guest chef Jasha, who has worked in the hospitality industry in the UK, has kindly agreed to share her favourite way of combining eggs with avocado. Served up with pan-seared halloumi, olives and grated beetroot with walnut, this great dish sent us into brunch heaven!

Ingredients 

One avocado per person

Two eggs per person

250 g pack halloumi cheese cut into four slices (enough for two people)

Black and green olives

A few scoops of olive paste

One grated large beetroot (raw or cooked) mixed with 50 g crushed walnuts and two teaspoons of sour cream or natural yogurt

Black pepper and red chili flakes

Method

Slice the avocados in half and remove the stone. Be careful not to stab yourself in the hand as I once did – it’s apparently quite a common kitchen injury. Scoop out some of the flesh to leave a hollow space for the egg.

Place the avocado halves in a baking dish, round side down, and pour an egg into the scooped out shell. Grind some black pepper over each egg and bake the avocados in an oven pre-heated to to 200 c /gas mark 6 for 20 minutes or until the underside of the eggs are cooked. Finish the eggs off under a grill and then season with some red chili flakes and a grind of black pepper.

While the eggs are cooking, fry the halloumi slices in a non-stick or heavy-based frying pan until browned on both sides.

Serve the avocados immediately with the pan-seared halloumi, beetroot and walnuts, olive paste and olives and some doorsteps of fresh bread.

 

 

Double Meloned Squeaky Cheese

1 September 2016

This summer has seen a rash of articles in the UK press about salads combining melon and white cheese and here at Knidos Cookery Club we love to tap into any zeitgeist that’s going – here’s our own take on this refreshing summery salad using watermelon, honeydew melon and halloumi cheese.

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Double Meloned Squeaky Cheese

Halloumi, hellim in Turkish, is a salty white cheese with a high melting point that makes it perfect for grilling or frying. It originated in Cyprus – it’s a semi-hard cheese preserved in brine that can be stored for use in the winter months. It’s known in some quarters as ‘squeaky cheese’ because of its tendency to emit a mouse-like sound when you bite into it.

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A slab of halloumi – the cheese that squeaks!

It’s peak season for melons at the moment in the Knidos area so the time was ripe to attempt our own melon cheese combo. With the addition of some halloumi, that had been grilled into submission on the barbecue, and some rocket leaves, fresh mint  and basil, along with bulgur wheat and crushed almonds to add some body, the salad was a winner and set to be a fixture on the Knidos Cookery Club menu.

Ingredients (serves 3-4)

300 g watermelon cut into wedges

300 g honeydew melon cut into wedges

250 g halloumi cheese

One bunch of rocket (approx 125 g)

A handful of fresh mint and basil leaves

100 g fine bulgur wheat

50 g chopped almonds

100 ml hot water

One small lemon, juiced

A glug of olive oil

Method

Soak the bulgur wheat in 100 ml hot water until all the water is absorbed

Tear the rocket, mint and basil leaves and scatter into a large bowl and then add the bulgur wheat. Add the melon wedges and mix well. Dress the salad with lemon juice and olive oil.

Cut the halloumi into slices and grill or fry until going golden-brown on the outside. Arrange the halloumi slices on top of the melon and leaves and sprinkle chopped almonds over the salad. Serve with crusty bread.