Welcome to Whole Food Wednesdays! You’re invited to come and share your real food recipes using the Linky below. We’re excited to see what yummy things you’ve been creating and what great informational posts and videos you’ve got for us.
Wait, stop! If you aren’t into pork don’t go away! This is equally as tasty with or without pig. Haloumi is a wonderful thing. It’s a cheese that really does eat like a meat. It’s salty, grillable, slightly squeaky like cheese curds, and is easily sliced into slabs.
Fennel, apple and mint make a lovely compliment to the salty goodness of this middle eastern cheese. The possibilities are endless really. Cube it and skewer it for the BBQ, or grill it on it’s own and squeeze fresh lime juice and chopped fresh mint to make an elegant appetizer. Pair it with rocket and tomatoes for a simple filling salad.
There’s only one thing about haloumi that I don’t like. It’s kinda pricey. We generally get 4 servings from a block of cheese that costs $7.50. It isn’t terrible, but it helps to view it as a meat replacement. After all, chicken costs the same (at least in Canada). We made this with chicken as well, so if you can’t find haloumi, you can try that instead.
A money saving tip: If you ever find it on clearance or marked down, buy a few blocks at a time. Haloumi freezes well and thaws nicely too. Keep it frozen until ready to use and you won’t have to worry about a looming “Best before” due date.
Haloumi will “melt” more as it gets closer to its due date. It is best cooked in a frying pan or on hi broil. Avoid skewering it for the BBQ if the due date is looming – it will make a bloody mess.
Prosciutto Wrapped Haloumi (or Chicken)
- 1 slice of prociutto per person
- 2 slices haloumi per person (8 slices per package)
Set the oven to broil. Place the oven rack on the top level. Wrap a piece of prosciutto around a slice of haloumi. If the prosciutto pieces are large, 1 piece can be sliced in half. Place on a baking sheet and broil for 4 minutes per side. If you’re preference is to use a frying pan, that will work too.
If using chicken, you can opt to marinate it first if you like. Slice the chicken breast into 4 slices. Wrap each piece of chicken with a strip of prosciutto. Cut the prosciutto slices into smaller pieces if using large slices. Prosciutto can be over powering because it is quite salty so a little goes a long way. Cook the same as the haloumi.
Fennel Apple Mint Salad
- 1 fennel bulb
- 1 apple
- 1 bunch of mint
- Mustard Dressing
- 2 Tbsp olive oil
- 1 Tbsp cider vinegar
- 1 Tbsp honey
- 1 tsp Dijon Mustard
- salt and pepper to taste
Using a mandolin set to 1/8″. Core the apple. Thinly slice the fennel and the apple ( or cube) and place them in a large bowl. Tear the mint of the stem and add them to the fennel and apple. You’ll want at least a cups worth of leaves, but don’t be shy on the mint. It’s quintessential to the flavor and balances out the haloumi and prosciutto’s salty flavor.
In a small bowl combine the oil, vinegar, honey and mustard. Whisk until well combined. Season with salt and pepper. Add the dressing to the salad and toss until well combined.
To serve, place the salad on a plate and top with prosciutto wrapped haloumi or chicken.
Whole Food Wednesday’s Round-Up Rules
To come and play, use the linky tool below to add your link. Add up to 3 links and tell us what you’ve been up to all week. Only link to the specific post and not your home page or else we won’t be able to find all that juicy information you’ve left us with. Make sure to link back to this post from your post.
- 1. Follow Beyond The Peel on Facebook or Twitter. It’s very easy to do and there are also buttons at the bottom of this page to do so.
- 2. Introduce yourself, your blog, and what you’re about in the comment section and a small blurb about what you’re sharing. This way people can get to know you a little bit right off the hop and hopefully follow you as well.
- 3. Be sure to add a link in your post back to this post. Simple linky etiquette. This allows your readers to find other posts that may help them on their journey.
- 4. If you’re sharing recipes, the only requirement is that the ingredient list be comprised of real food only, that means non-processed food items. That being said, we are all in different places on our real food journey, some more advanced than others. I invite all of you to share, no matter where you are on your journey, but I ask you to stay mindful when sharing your recipes that this is a whole (real) food blog. This means, no ingredient lists that include edible oil products (velveeta, frozen whip topping), unfermented tofu, protein powders, ketchup, white flour or white and brown sugar.
- 5. Less of a rule but more a suggestion: Retweet or stumble this post so EVERYONE gets more exposure and traffic. It’s win-win for everyone.
- 6. Don’t have a blog? That’s ok, we’d still love to hear from you. Write your recipes or tips in the comment section so we can get to know you too!
- 7. Please visit some of the links below. After all, that’s how we’ll get to know each other!
Now it’s your turn to share your whole food recipes and ideas!
I’m sharing this with This Chick Cooks, Cast Party Wednesday, Allergy Free Wednesday, The Tasty Alternative, What’s Cooking Wednesday, Real Food Wednesday, Simple Lives Thursday, Full Plate Thursday, PennyWise Platter Thursday., Food Friday, Freaky Friday, Fight Back Friday, and Foodie Friday.