Tuesday, September 23, 2008
Beetroot, Squash and Halloumi with Chili-Herb Dressing
I found this amazing salad recipe on a British website called Food Stories. I wanted to try something different for dinner last Friday. This salad had such an unusual combination of flavors, and they sang loudly and in perfect harmony in my mouth! The roasted savoriness of the beetroot and squash plus the salty and bouncy textured halloumi plus the tartness of lemon and the mint contrasting with the fresh hot chili--whew! I almost had to have a cigarette when I was finished.
The only remotely exotic ingredient was halloumi cheese, which can be found at Nick's Produce on Broad Street. Halloumi is weird! You can cut it into slabs and fry it in a dry pan, and it gets browned and crispy all over the outside and soft on the inside, and it retains its shape. It's kind of like paneer, the Indian cheese, but it's salty tasting. What a brilliant addition to a salad! Yum.
And don't tell anybody, but I tiptoed across the street and pilfered some fresh mint from the front yard of Debra, my unsuspecting dear friend.
Also, I could not find the kind of sunflower seeds I wanted, so I went with roasted pumpkin seeds instead. They were just as delicious. I will definitely make this again, and I can imagine serving it with couscous. Doesn't that sound good?
So thank you, Helen Graves, for bringing this new orgasmic salad to my world.