Friday, 22 January 2010

Lunch with a difference

Cut up some home-made haloumi.
Grate some zucchini, mix in herbs, salt & pepper, an egg and a little flour.
Fry in pan.Serve with chopped tomatoes, herbs, salt & pepper, a little extra-virgin olive oil.Veggies and herbs from the garden. Egg from our chooks. :) Delicious.

5 comments:

Mickle in NZ said...

That looks so good. Wow - inspiration for tomorrow's dinner

Gavin said...

Very nice indeed VG. I am going to have to make some haloumi!

Gav

Kelly said...

i thinki could eat about a kilo of haloumi each meal! that stuff is goood! Im gonna have to make it...

Veggie Gnome said...

If you are thinking of using that recipe for making the haloumi, make it with 4 litres while you are at it.
I would use less salt next time. Either not salt it at the end, or have the brine less salty. It's nice, though. Very nice, actually. :)

Maggie said...

Never made cheese ever, but looking at the recipe I agree that is a lot of salt.
Many cultures use heaps more salt than we do.