Yes I must admit it. I have a true obsession on halloumi lately. I found this salty cheese in Rome and now that I’m back home I have take almost ten packs of it with me, putting them into my luggage on the train (and hoping they won’t break otherwise the salty water will have made a mess in my bag).
Now that I’m officially back to blogging (and yes working on new projects), I have all the time to try new recipes, but I am more oriented on Greek food. I was out last Saturday in Rome and while speaking with a guy he said “Oh come on Greek food is not even comparable to the Italian one. We have more variety”. What?! Do you mean that we only have ouzo and moussakà man? No no way….
So this is my personal goal for the near future. Discover new Greek recipes, using ingredients that we can find even if we live abroad and combine with local food creating new recipes. I was inspired for this recipe last week end while watching an episode of Yotam Ottolenghi travelling to Crete, he used fresh cheese made in Crete and used fresh tomatoes. And of course dakos, the dry bread of the island.
Instead I have used pre cooked chickpeas, halloumi cheese, olives and tomato sauce. Here it is, a delicious salad. You can have it with dry bread and fresh olive oil or you can have it with a bowl of rice or with a mix salad.
Here it is (ps. perfect for this time of the year, Lent).
Ingredients for 2 servings
1 can of chickpeas
1 cup of tomato sauce
olives (black or if you can find them use taggiasche variety)
salt and pepper
100 gr of halloumi cheese (otherwise you can use Feta)
Extra virgin olive oil
Put some olive oil into a baking pan. Add the drained chickpeas. Add the tomato sauce and the olives, Mix it and combine all the ingredients. Add the fresh oregano (but you can also use dry one or if you prefer use basil, dry), add salt and pepper. Add a glass of water and let the chickpeas cook for 15 minutes on medium heat. Remove from heat. Add the diced cheese and put the pan into pre heated oven and cook for another 20 minutes turning on the grill in the last 5 minutes.
Serve with warm bread or crutons and add more olive oil.