I'm not a huge fan of salad. This is a bad time of year for that to be true. It leaves me looking for options for cooking that don't involve boiling anything substantial, or using the oven, or really using any form of heat but if you must as little as possible. It leads me quite regularly to halloumi.
This is another Rachel Roddy recipe, although interestingly the version in the Guardian is a bit different to the one in her latest cookbook. The Guardian one reassuringly says you can use halloumi instead of insisting on provolone and such which are a bit hard to come by in Sainsbos.
Slice your cheese. Fry your cheese on one side, 3 minutes or so.
Meanwhile, mix together some oregano, some vinegar (red wine, ideally) and a hint of sweetness (Guardian Rachel says a tbsp of honey, book Rachel says a pinch of sugar - I've tried both and I think I prefer the lighter sugar, but then I cooked that one with some sliced peaches so there was extra sweetness).
Turn the cheese over and cook for another 3 minutes. At some point, pour on the mix. Either immediately, and cook off, or right at the end and wang a lid on it for a minute off the heat. I suspect the latter works better with meltier cheeses, so I went for the cooking off option mostly.
Ponder the information this is supposed to be some kind of poor man's meat dish, when it is clearly any any person's delicious dish, and very suitable for summer. Don't ponder too long, the squeaky cheese is demanding your attention. Bread and salad is all you want with this.
Appreciate the fact it is raining in London at this exact moment and the heatwave is breaking. Well timed, summer cheese.
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