My savoury tastebuds get tingling & super excited with Gourmet Dishes that use Cheese! Especially when Im in a cooking mood at home! Today I made this brilliant grilled Halloumi Cheese salad, with a mustard dressing.
Grilled Halloumi Salad is a brilliant salad that goes on a side of any Rice main course. It can work as a starter dish on its own as well!!
Here is the Recipe!
Ingredients Rommaine lettuce, or any lettuce other than iceberg lettuce Mustard Sauce Olive Extra virgin Olive oil Lemon Salt & Pepper Balsamic Vinegar (Optional) Honey
Method 1) Make the dressing: Mix together Mustard Sauce, Salt, pepper, honey, lemon (add a splash of water if the sauce is too thickā¦ you should be able to drizzle it.)
2) Tear the lettuce leaves and layer them on a plate. On each layer drizzle some extra virgin olive oil and the mustard dressing.
3) Place a pan on high, add extra virgin olive oil. Once you see a slight smoke, lower the heat to medium & grill the halloumi cheese slices, till golden brown. It takes a few seconds usually if the pan is hot. So as soon as you place the cheese, in a few seconds check if its carmelized.
TIP: High flame is needed so that the Cheese gets Golden without leaching out the moisture.
4) Gently place the Hallomi Cheese from the pan on to the lettuce leaves. Drizzle a dash of balsamic vinegar or glaze on top. (if you dont have balsamicā¦ serve as it is!)
Hey there!
After Making & selling cheese for over 10 years under the brand ā Casa Del Cheese , I decided to document all my processes, including every single nuance, tips and tricksā¦ that I followed, every failure that I had stumbled uponā¦ every magical experienceā¦ and decided to share this pool knowledge through this mini Cheese Academy that I have created. I am very very passionate about teaching Cheese Making, and extremely happy when the students are able to create their own signature version of this beautiful amalgamation of art and science called Cheese. My aim is to simplify it as much as possible, so that one can get started and dive right into the process.
For me cheese making was more of an art, than a science. It was more of a creative journeyā¦ than a scientific one. However, you are free to make this journey yours, and create the perfect balance between the two. (marry both art and scienceā¦ in your unique way and create your own magic!) I will be honest, Initially I was a little bit hesitant on sharing this knowledgeā¦ which I thought was extremely precious to me. However, I realized that Cheese is a vast and expansive oceanā¦ where no matter how many of us make cheeseā¦ everyone interprets it in their own wayā¦ and hence will make something that is so unique to them. And within the Indian scenario, or in Indian landscapeā¦ incorporating our the diverse culture, into the world of Cheese, will certainly take it to another level. And I cant wait to find out how!!!
So do join me in my workshops and lets explore the journey togetherā¦ into the world of Cheese š !!!
Dhvani
