When it comes to halloumi, I first tried the cheese in a wrap at one of my favourite cafes, Arts Cafe in Leeds. It was presented in a tortilla wrap with hummus, guacamole and deep fried courgette. It was lush.
I occasionally go through periods where I just need to eat less meat and poultry. Not only because I was diagnosed with gout at an early age but you do feel better when you aim for a minimum 5 fruits and vegetables a day as recommended by the world health organisation.
Since then, I’ve enjoyed using this ingredient, cooking with vegetables and serving them as part of the Chinese banquet. Initially my friends and family thought it was rather strange to eat with rice but surprising it went down well.
Halloumi cheese is rather firm in texture and has a strong salty flavour. In this dish that I created, the halloumi added another texture to what I’m used to. If halloumi is too salty for your liking, paneer cheese might be a good alternative. I’ll let you know once I’ve tried it.
1 1/211 packet of halloumi, washed and sliced
400g Broccoli florets
300g fine green beans
1 garlic clove, sliced
1 chilli, sliced
30ml Dry sherry
1 tbsp oil
1 tbsp oyster sauce
1/2 tsp soy sauce.
You need a wok with a lid for this dish. On high heat, add the oil until hot, then add the garlic and ginger and cook for 1 minute.
Add the sliced halloumi on both sides until slightly brown. Take off heat, remove from the wok and cut into smaller pieces.
Return the smaller pieces of halloumi together with the chilli and increase the heat.
Add the remaining vegetables and stir fry for 2-3minutes.
Add the sherry to the hot wok and place the lid for 2-3 minutes. This will steam the vegetables and partly cook them.
Remove the lid and add the oyster sauce and soy sauce. Mix evenly and serve immediately.
Enjoy the dish.