Tuesday, August 12, 2014

Haloumi Cheese, Snap Pea and Zucchini Salad

I really like the taste of Halloumi cheese, a distintive, yet mild sheep and goat cheese combo. It has an interesting texture and lends itself well to being lightly grilled. This salad is simple, yet a bit unusual. We enjoyed it but I felt it lacked something but I'm not sure what? Maybe a bit more olive oil, more mint, and some black pepper possibly? It was still quite tasty and a lovely accompaniment to grilled chicken.
1/2 lb sugar snap peas, strings removed
4 oz Haloumi cheese, cut into 4 slices
1 medium zucchini, trimmed and cut into for four slices
2 tsp olive oil
2 tbsp fresh mint leaves
1 lemon, juiced
1. Prepare lightly oiled grill for medium heat or you can use a grill pan on stove top.
2. Cook snap peas in pot of boiling salted water until crisp-tender, 1 to 2 minutes. Drain in colander and transfer to bowl of ice water. Once cool, drain and halve crosswise.
3. Coat cheese and zucchini lightly with olive oil spray. I used a grill pan and cooked on the stovetop, first lightly browning the zucchini, then the cheese slices. Cut zucchini crosswise into bite-size pieces and break cheese into chunks.
4. Combine snap peas, zucchini, cheese, oil, and mint in large bowl. Pour lemon juice over salad and toss. 

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