saying goodbye to spring - Halloumi, chouriço and fava bean bruschetta

Halloumi cheese is a semi-hard cheese from Cyprus, traditionally made from goat and sheep milk. It has a salty flavour and a high melting point which makes it perfect for grilling, while keeping its shape.

The first historical records show that the cheese was wrapped in mint leaves, both for preservation reasons - because of mint's anti-bacterial properties - and flavor. Nowadays it is common to be eaten alone as part of mezze, grilled and served with meat or in a salad with watermelon.

I had been wanting to try it for quite some time but it took me a while to find a place to buy it in Lisboa. When i finally did, this was the result:

Halloumi, chouriço and fava bean bruschetta

Ingredients *:

haloumi cheese in 1 cm slices
good country bread
chouriço (the best you can get your hands on = the one with the fewer and simplest ingredients)
fava beans, shelled
mint leaves
olive oil, salt, pepper

Blanch the fava beans for about a minute or two in a pot with boiling water. Remove, run under cold water and peel the shell off. Put in a bowl and season with olive oil, salt and pepper
Grill some chouriço in a non-stick frying pan until it has released some of its fat and is slightly crisp.
Remove the chouriço but keep the fat on the pan. Add the cheese slices and fry in the chouriço fat until golden. Turn and fry for a couple more minutes. Meanwhile toast a few slices of bread.
Put each slice of bread in a plate and top with cheese, fava beans, chouriço and mint leaves. Season with pepper, a small squeeze of lemon juice and a drizzle of olive oil. No need to add more salt. The cheese and chouriço should be enough to add the right saltiness to the whole dish.

* i didn't feel there was a need to give ingredient measurements Look at the picture, use your instinct and you'll be fine!


David said...


Carolina.Lx said...

Thank you! :)

Inês said...


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