Halloumi cheese, originally from Cyprus, is a firm cheese with a strong, salty flavor that is more than a match for the spices in this recipe—in fact, you can say it’s a match made in heaven!
For the Spicy Halloumi
13ounceshalloumi cheese, cut into ½-inch slices
For the Tomato and Cilantro Salad
2cups halved cherry tomatoes
½red onion, thinly sliced
2tablespoonsextra virgin olive oil
1handfulcilantro leaves, chopped
sea salt and freshly ground black pepper
Put the halloumi cheese in a nonmetallic bowl or sandwich bag. Mix together the olive oil, garam masala, chili powder and lemon juice. Pour over the halloumi and gently turn the cheese so it is coated in the spiced oil. Cover and leave the cheese to marinate in the refrigerator 2 hours so it absorbs the flavors. (Ideally, the halloumi needs a couple of hours in the spiced oil; you can leave it in the refrigerator all day if that’s more convenient.)
Meanwhile, to make the salad, toss together the tomatoes, onion, extra virgin olive oil, lemon juice and cilantro in a nonmetallic bowl.
Season lightly with salt and pepper.
To cook the halloumi, heat a large ridged griddle or skillet over medium-high heat, add the halloumi and fry a couple of minutes on each side until golden brown. You might need to do this in batches; if so, put the hot halloumi on a plate and keep warm by covering loosely with foil while you cook the remainder.
Serve the halloumi alongside the salad with the yogurt or raita and naan bread, if you like.