haloumi bites

 I was looking to create something savoury but I was sick of using bread as a carrier for vegetarian food. I LOVE haloumi and I love mushrooms and the last time I had gremolata, well, it was a while ago......think 2004, honeymoon, fresh seafood at Sandy Bay Tasmania......FAB!!! So I thought I would throw the 3 together and see what happened.............These even have the seal of approval from our vegetarian friend Yay!

haloumi bites

1 pack of haloumi
150g mushrooms, peeled and sliced thinly
2 tablespoons of finely chopped parsley
3 teaspoons lemon zest (roughly 1 small lemon)
1 small clove of garlic finely chopped
salt and pepper to taste


how to make your haloumi bites

You can prep the gremolata up to an hour before serving. Just keep it at room temperature. Throw the last 4 ingredients together (the salt and pepper being to taste - don't add too much though) Slice the haloumi into 3 large pieces and then slice these pieces into 4 pieces so you have 12 pieces that are the same size. Pop some extra virgin olive oil in a pan and place over a medium high heat. Meanwhile, grab a saucepan, pop in some extra virgin olive oil over a high heat. When hot, throw in the mushrooms and a touch of salt. Stir until cooked through. When the frypan is hot enough add the haloumi and after about 40seconds turn them over. (you can see in the pic I overdid them a little bit so keep an eye on them, they don't take any time at all!) When slightly browned on both sides, pull them out and place on your tray. Top with the drained mushrooms and then sprinkle your gremolata mixtures over each bite. Serve and enjoy!

broad bean and haloumi spring salad

It's been a while, I know. I wont bore you with the details ;)

We had about a million broad beans growing in our vegie patch.......ok, one million might be stretching it....but it was close!
What to make?, what to make? They can be a little fiddly the ol' broad bean but I think they are spectacular! Pod them the day before or whenever you have time. Boil them for about 5 minutes, cool slightly and then take the tough outer skins off. This part can be done a couple of hours before serving too - just keep them covered in the fridge.

ingregients

approx 1kg broad beans (once podded you will need about 300 - 350g)
180g haloumi
basil leaves
mint leaves (optional)
toasted pine nuts (optional)
olive oil
sea salt and freshly grinded black pepper

how to make your broad bean and haloumi salad

Put some oil in a frying pan and place over a mid to high heat. Cut your haloumi into your desired shape. When oil is ready place your haloumi and brown for a minute or so, turn over and brown the other side. Take off the heat and add the broad beans that have had the tough outer skins taken off. Warm through. Add a handfull of torn basil leaves and 1 or 2 mint leaves if you have them.Add a good dash of sea salt and freshly grinded black pepper. Toss gently. Once plated add a little drizzle of extra virgin olive oil and some toasted pine nuts, if using.

enjoy!

maria xx