Halloumi on colorful vegetable bed
Halloumi is a semi-solid cheese with a strong salt note that you can grill and roast wonderfully. Sometimes a touch of mint is processed. Originally cheese from Cyprus seems to come from Cyprus, but it is very common with the Mediterranean - and I think he is the big brother of Mozzarella. While the mozzarella is soft, mild and of a delicate taste, the halloumi is full on the flavor twelve (with leave).
Since the cheese is so dominant, it needs a gentle play partner. Vegetables, fried or stewed, are just the thing:1 eggplant cut into 1 cm cubes. Fry in a pan in a dash olive oil . 3 garlic cloves , cut into slices and fry. 1 leek wash, split and cut into half rings. When the aubergine cubes have taken the color, add the leek to the pan and season with a pinch of sea salt and chili flakes . Cut 1 yellow parike into 1 cm cubes and fry.
Cut 1 big tomato into slices. Season generously with black pepper and 2 tablespoons soy sauce . Slurp for a few more minutes.
In the meantime Slice 1 Halloumi and sear in a second pan.
Put the vegetables on a plate and do the Halloumi on it. Decorate with herbs , spring onions or leek green .
Taste red wine like a holiday.