Cheese is a great staple in the fridge, and provides a quick and delicious lunch, regardless of whether you throw it between two slices of bread, deep fry it, melt it , slice dice or grate it.
Halloumi is a Cypriot, firm, slightly springy white cheese, traditionally made from a mixture of goat and sheep milk, although these days cow's milk is also used. Its texture is similar to that of mozzarella or thick feta, except that it has a strong, salty flavour from the brine preserve. It has a high melting point and so can easily be fried or grilled.
If you find the flavor too salty, soak for a few hours in water to remove some of the saltiness, although in this recipe – the combination of the salty cheese against the sweetness of the strawberries or watermelon is spot on.
Once you have bought your halloumi and are wondering what else to do with it, it makes amazing burgers. Fry your slice of halloumi in the same way as you would a meat patty –and then build your burger according to your own taste ( burger bun, salad leaves, sliced tomatoes, chillis , relish etc )
The Foods of Athenry Gluten Free Toasts are great for nibbling, dipping, scooping, crouton-ing or draping elegantly across a well dressed cheese board. But, because they are twice baked and fully dried out – they are also great for crumbing. I keep a small airtight jar with some ready whizzed toasts for recipes such as the one below. They will stay fresh for months and can add wonderful texture and flavor to simply prepared meals. Our different flavours suit different recipes, but this is down to your own experimentation and taste preferences. I sprinkle them over cauliflower cheese, potato gratin and sometimes into stuffings.