By Maria Athanasopoulos

Although similar, Cypriot cuisine noticeably differs from the traditional Greek kitchen. Due to its unique geographical position, Cyprus was influenced strongly by Turkey and many of its surrounding Middle Eastern countries, such as Lebanon. As a result, the Cypriot kitchen is an extremely tasteful and fascinating experience since it is a fusion of many different flavors, from so many diverse countries. Growing up with a Greek Cypriot mother and Grecian father introduced me to this eclectic cuisine at a very young age. Almost every meal we created was inspired from both countries. My mother and I constantly experimented with different spices, sauces and of course our favorite, cheeses! Simply swapping out a Greek cheese for a Cypriot cheese in a recipe gives a dish a significantly new flavor and personality.

Aphrodite’s birthplace takes serious pride in their most popular cheese, halloumi, a tangy and salty cheese indigenous to Cyprus. The white fibrous cheese, often garnished with mint, is part of daily Cypriot eating and appears at breakfast, lunch and dinner. Halloumi is simply brilliant and extremely versatile. You can grill it, fry it, boil it, bake it, marinate it, roast it, grate it, or eat it raw! The possibilities are endless when it comes to incorporating halloumi into a recipe and that is why I always have some handy in my freezer. It also very healthy since it’s low in fat and an exceptional source of protein and calcium.

In these hot summer months, I often thread halloumi onto a skewer along with vegetables and grill it out on the barbeque grill. However, for a refreshing meal that seems more like a treat, I love having grilled halloumi & watermelon salad. The juicy slices of watermelon compliment this sheep’s and goat milk cheese beautifully. The secret to delicious Cypriot cooking is using very good olive oil, so be sure to use extra virgin olive oil. Remember the darker and greener the better!

DID YOU KNOW...

the refreshing aroma of mint is a quick remedy for nausea, congestion and is also a natural relaxant? It has been used for centuries since it also boosts libido and increases stamina! Ancient Greeks used mint as a perfume, medicine and in their day to day cooking..

Grilled Halloumi &
Watermelon Mint Salad

Prep time: 10 minutes
Cook Time: 10-15 minutes
Serves: 4

Ingredients:

• 12 oz Halloumi cheese, sliced or cubed
• 1 small watermelon, sliced into 2 to 3 inch cubes
• Juice of 1 large lemon
• 1 TBPN Extra virgin olive oil
• Small bunch of Fresh mint
• ½ cup Pine nuts or ½ cup sliced almonds
• Whole wheat pita bread or crusty whole wheat baguette, brushed with extra virgin olive oil
• Salt & pepper

Preparation:

1. Heat your outdoor grill to medium-high. Wrap the nuts in aluminum foil and place on your grill to lightly toast.
2. Slice the watermelon into 2 inch squares and toss with the fresh mint. Place into a large bowl and set aside.
3. Spread your sliced halloumi onto the grill or thread it onto 4 to 6 skewers. Grill the halloumi until it comes to a light brown color, about 5 minutes on each side.
4. When your halloumi is almost done cooking, add the bread to the grill. Once the halloumi is grilled to your liking, take off the grill and off the skewers.
5. 5. If you did not already cube your halloumi, dice it into 2 inch squares and add to your watermelon mixture. Sprinkle with fresh squeezed lemon juice, olive oil, salt, pepper and toss well to coat.

Top with toasted nuts and dig in with your toasted bread. Enjoy this light summer meal with some chilled KEO beer, the island’s local favorite.

Kali Orexi!