The Commuter Cook ; Green Couscous with Bean Sprouts and Haloumi

Evening Standard - London › March 25, 2004

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Summary

Preparation: 15 minutes. Cooking: 5 minutes. Serves 2 ONE of the attractions of haloumi, the hard, salty, snowy-white sheep's milk cheese from Cyprus, is that it keeps for absolutely ages. That's because it is folded and pressed and cured in brine.

Haloumi might be curiously dense but its hard, rubbery texture melts well when heated and uncooked slices can be unfurled in a surprisingly delicate way. It makes a tasty little snack when grilled or fried with a squeeze of lemon and a cherry tomato salad and turns cheese on toast into something a bit different.

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The Commuter Cook ; Green Couscous with Bean Sprouts and Haloumi

My current favourite way of using haloumi for a quick, light and healthy supper is this extremely m...

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