Haloumi Heaven

Before just a few minutes ago, I'd never tasted haloumi. I know; where have I been?

A few weeks back, I watched a segment with a former MasterChef contestant, Julia. She made use of haloumi and beetroot and I remember thinking, 'What a weird combination', but I was deadset wrong.

Now, admittedly I'm not using the fresh variety of beetroot, so MasterChef contestants and judges alike would ban me from the kitchen*, but the sweetness of the beetroot in contrast to the salty, firm haloumi is a match made in the postcode of heaven. I've seasoned my haloumi with Himalayan sea salt, oregano and white pepper. Along with a buttered piece of toast, and a cup of English breakfast tea, I am enjoying this early morning immeasurably.

I had to laugh when I took the first bite of the haloumi because something else that Julia mentioned came back to me. She said it's called 'squeaky cheese', and it is at that. You've got to love a cheese that is not only delicious, but speaks up for itself.

So, if you haven't tried this lovely little Greek cheese, I highly recommend it. Next time, I might even give cooking my first beetroot a go (just in case I cannot find my can opener).

For now, yassas (I hope that's goodbye in Greek)!

* They'd probably have a thing or two to say about my 'plating' too ... I should've drizzled some olive oil over it or something ... and perhaps not taken a bite out of the haloumi (laughing).