Sally shares two of her favourite recipes that involve haloumi: roasted pepper braise with haloumi and deep fried haloumi with ginger and garlic sauce.
Roasted Pepper Braise with Haloumi
500g sweet potato (peeled weight)
200g potato (peeled weight)
1 red capsicum
1 green capsicum
2 tablespoons chopped fresh basil or 1 tablespoon fresh rosemary leaves
4 cloves garlic
¼ cup olive oil
¼ teaspoon salt
¼ cup grated tasty cheese
¼ cup shredded paremesan
Cut the sweet potato and sweet potato into 2cm cubes. Chop the onion roughly.
Remove the seeds and membranes from the capsicum and cut eh flesh into 2cm pieces. Mix with the olive oil, herbs and salt and cover dish with a lid or foil and then cook until vegetables are almost tender (about 15 minutes, then remove cover and cook for a few minutes more.
Dice half the haloumi and mix through the vegetables, then coarsely grate the rest and combine with he tasty cheese and parmesan. sprinkle over the top.
Bake for 10 minutes more.
Deep fried haloumi with ginger and garlic dipping sauce
For the batter
1 cup self raising flour
¼ to ½ teaspoon salt
Good pinch of bi-carbonate of soda
Sift the flour, salt and bi-carbonate of soda into a bowl.
Mix with enough cold water to a coating consistency. If possible, leave for a few minutes before using.
See the recipe for ginger and garlic sauce here.