This was done on the same night at the Pheasant dish posted earlier. Basically it’s using up what’s hanging around, which is what we’re all about really. Carol had bought some haloumi that was going out of date and in true Southbank Stadium style I decided to use it a whole month after the sell by date. Who decides these dates and how? I mean the haloumi is cheese and cheese matures doesn’t it? Also it’s vac packed so no air can get in to spoil the cheese. I do despair of people who throw away good food because of the date. they’re uneducated and possibly quite snobby and would look down their nose at you for using such food.
Carol also a while back bought a pack of sweet Potatoes that were past their sell by date and again these were a few weeks on from that date too. How am I still alive?
I decided on a salad again as I planned to have the Pheasant and this dish on the same night so I had to keep both dishes light so I did go out and buy some well in date salad leaves.
Sweet potato to me is a bit restrictive, I don’t like it mashed. Baked maybe but I do like it cut in to wedges or chips and roasting them. I did this by cutting them in to even shaped chips, tossing in olive oil and then for extra texture sprinkled them with cous cous and baked for around 30 minutes.
Meanwhile for the haloumi I tend to like mine with some crunch too so I breadcrumbed them in the usual flour egg breadcrumbs way and shallow fried them in olive oil again. There’s no science to cooking haloumi and I find this is the easiest way, when the breadcrumbs are golden, the cheese is cooked.
I dressed the salad and haloumi and sweet potato in a sweet chilli dressing, basically some sweet chilli dipping sauce mixed with some oil and drizzled.
I must say it was lovely. We didn’t need a sommelier to match wine with these dishes we just had our usual tipples. I do like Pinotage these days and Carol’s always liked Rioja.
So two easy dishes for you to try, if you’ve got haloumi hanging around…
Glad to be back