Halloumi has been a hot topic recently, so she did her personal mission before going out on maternity leave and using the most spectacular salad. Let’s introduce you to this crispy Buffalo Harumi Salad. It’s crispy, a little spicy and seriously seasoned. Do I say Buffalo Harumi and Blue Cheese belong together? !
Where do you start? ! 😅😅
Hearty vegetables and crispy haloumi will stay in the fridge for several days, making this the perfect salad to prepare in advance for a week’s lunch.
It’s also very versatile – I love the flavor profile that’s going on here, but am I a little scared of Haloumi? Understood! Simply replace the haloumi with crispy Panfried tofu.
Haromi is technically cheese! It is a semi-hard cheese derived from Cyprus and usually contains goat milk, sheep milk, and now milk. The biggest part of Halloumi IMO is its high melting point. This means that it won’t melt when frying or grilling the bread, but instead, it acquires this amazing, crispy texture on the outside, while still maintaining peace inside.
Materials worth highlighting
Harourumi: The star of the show! This semi-hard cheese has a higher melting point. This means that it gives you an incredibly crispy look when fried. Are you also looking for a replacement for the vegetarian category? We recommend smearing 1:1 on crispy fried bread tofu!
Homemade Buffalo Sauce: I love frank sauce as much as the next person, but I expanded the ante by simmering in a pan, simmering butter, honey, creating the most perfect spicy and sweet buffalo sauce and throwing the halmi.
Hearty Vegetables: I’m talking about carrot sticks, sliced celery, and red onions! Not only is this a lively combination, but the flavor pairs very nicely with buffalo and blue cheese. Prefer field green beds – go for it! The salad won’t last very long, but if you’re serving it quickly, you’ll still get blemished.
Where to Find Halloumi: Most major grocery stores carry Halloumi at 8.8 oz. This recipe requires two because it is packaged. If you find a haloumi in packages of different sizes at a grocery store, this recipe doesn’t have to produce 17.6 oz. Halloumi’s exact – anything close to that amount works fine. What kind of haloumi works? This salad can be pre-divided halomi or plain halomi. I’ve tested this recipe with both and they’re both delicious. Prevent sticky halomi: Halomi is quite sticky, depending on the type of bread you are using. It is recommended to use non-stick bread. If you don’t have non-stick loaf, look carefully at the haloumi and move the tongs regularly while you’re in the loaf.
Store this Halloumi salad in the fridge in an airtight container for up to 5 days.
Many of my favorite salads
Add carrot sticks, celery, parsley and onion to a large bowl. Beat white wine vinegar, olive oil, lemon juice, honey and salt in another bowl. Pour the mixture over the vegetables, toss and coat. Transfer the bowl to the fridge.
Next, prepare the buffalo sauce. Add franks, butter and honey to a small pan to make a gentle stew. Whisk and remove from the heat.
Heat the avocado oil in a large frying pan over medium/high heat. Add the haloumi to the frying pan. Halloumi releases liquid before it turns brown, so it’s just a few extra minutes on the first side. Gently move the haloumi to prevent it from sticking to the pot.
Turn the haloumi in all directions. Remove from the pan and toss in buffalo sauce. Let it rest for at least 5 minutes.
Buffalo halo mizu, blue cheese crumble and blue cheese dressing on top of carrot and celery salad. Have fun right away.
Although I prefer to cut carrot sticks, you can use pre-cut match stick carrots. Most major grocery stores carry haloumi at 8.8 ounces. This recipe requires two because it is packaged. If you find Halloumi in packages of different sizes, this recipe does not need to produce 17.6 oz. Halloumi’s exact – anything close to that amount is fine. Pre-splitting or plain halomies can be used. Halloumi is quite sticky depending on which bread is used. It is recommended to use non-stick bread. If you don’t have it, be sure to look carefully at Halloumi to avoid sticking to the pot.
calorie: 476 kcal, carbohydrates: 14 g, protein: twenty one g, fat: 38 g, fiber: 2 g, sugar: 10 g
Nutrition information is calculated automatically and should only be used as an approximation.
Photo: The photos taken in this post are from Erin from a wooden frying pan.
