Halloumi Salad with Green Butter
2 servings
20 minutes
Cypriot cheese with a dense, slightly rubbery pulp is simply made for grilling. Finding halloumi in Moscow is not a problem - we have long learned to make it well here. But finding fresh sage on sale is quite a quest: mostly they sell a different kind, dried, which smells like a pharmacy. Fresh fluffy leaves are devoid of a medicinal smell and have a light spicy aroma. We used it, putting together a bouquet of tomatoes, fried cheese with sage leaves imprinted on it, and seasoned it with green oil from aromatic herbs collected in the "Food" garden.
1
In a blender, mix hot vegetable oil, parsley, and a pinch of salt.
- Vegetable oil: 100 ml
- Parsley: 50 g
- Salt: to taste
2
Strain through cheesecloth without squeezing to avoid sediment. The finished green oil can be stored in the refrigerator for a week.
3
Cut the leaves of the sage from the branches.
- Sage: 2 sprigs
4
Slice the halloumi into pieces about 1 cm thick.
- Halloumi cheese: 150 g
5
Cut the tomatoes into rings.
- Tomatoes: 300 g
6
Place a sage leaf on each piece of halloumi.
- Sage: 2 sprigs
7
Heat the pan without oil and place the halloumi pieces with sage side down.
- Halloumi cheese: 150 g
8
When the halloumi is browned, flip it and fry until golden crust.
9
Place the halloumi and tomatoes on a plate.
10
Salt and pepper, drizzle with green oil and garnish with balsamic cream.
- Salt: to taste
- Ground black pepper: to taste
- Balsamic glaze (crema): to taste
