It seems ridiculous today – with rain misting from the sky – that just a week or so ago Sarah and I were sitting on a rug in our friend’s backyard, eating fried haloumi as the sun set. The coats came out with the night, but it was still lovely to eat outside.
There isn’t much of a recipe this week – two ingredients, a brief method – but this salty-sweet haloumi changed our lives for a moment. It’s too good not to share. The quality of the haloumi is important. On Ben’s advice, (the boy who fed us the haloumi) we’ve been purchasing our haloumi from the Turkish grocer on Smith Street, Collingwood. I’ve been drinking freshly squeezed juices from this grocer since I moved to Melbourne, but I’d never tried the haloumi and it’s good. It has that haloumi squeak to it, but is succulent, not rubbery. I love this grocer because the man behind the counter always gives me a free sweet treat when I shop there, which makes me feel like a little kid.
Fried Haloumi with Crushed Prunes
100g good quality haloumi, sliced into 1cm thin bite sized hunks
100g prunes, chopped roughly
Fry haloumi on a very hot griddle or bbq grill. Turn it only once. It should get attractive stripes from the griddle. Remove from heat. Place a small amount of the prunes on each hunk of haloumi. Eat immediately, while still hot.