Halloumi

Several months ago, we had a griddle pan but it wasn’t a particularly good one. It was a non-stick one which still managed to stick, and it had quite shallow, wide ridges, which didn’t seem to work that well for griddling. At some point it mysteriously disappeared never to be seen again.

Every now and then we felt the need to griddle something but of course couldn’t without a griddle pan, so we recently picked up a new one. A cast iron one with deeper ridges. A real one in other words.

So, with our new griddle pan hanging in the kitchen, we wondered what to cook in it. Steak came to mind, but we’d just barbecued some steak recently to decided against that. I can’t remember exactly how we decided on halloumi, but once we had then we were convinced it was the best idea.

We served it with a pepper and caper salad, which was slightly sweet and sour (a bit too sour actually as I was a bit heavy handed with the vinegar) and went well with the saltiness of the halloumi. And a slice of spelt and sunflower seed bread, which had a dense, closed texture which also went very well with the rubberiness of the halloumi.