Whole Food Wednesday: Prosciutto Wrapped Haloumi and Fennel Apple Salad

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.

Prosciutto Wrapped Chicken

 

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. The Best Cheese On Earth.

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.

The Rules:

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  • 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.
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  • 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 WednesdayReal Food Wednesday, Simple Lives Thursday, Full Plate ThursdayPennyWise Platter Thursday., Food Friday, Freaky Friday, Fight Back Friday, and Foodie Friday.

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35 Responses to Whole Food Wednesday: Prosciutto Wrapped Haloumi and Fennel Apple Salad

  1. Joanne February 22, 2012 at 12:51 pm #

    I spotted halloumi at whole foods last weekend and TOTALLY should have bought it! I’ll be heading back because if there’s one thing I love in my salads, it’s a hunk of cheese!

    • France Morissette February 22, 2012 at 2:18 pm #

      Joanne, I’m always on the look out for haloumi that’s on sale. It’s the best cheese.

  2. Kristi @ Veggie Converter February 22, 2012 at 3:26 pm #

    Oh my goodness, I definitely need to try that cheese! It looks fantastic. I finally tried the Meyer Lemon preservation technique and made Bug’s Meyer Lemon birthday cake. I can’t wait to eat it tonight.

  3. Candy February 22, 2012 at 4:15 pm #

    I tried halloumi while in Greece a couple of years ago and loved it. What a creative use and presentation!

  4. France Morissette February 22, 2012 at 4:19 pm #

    Thanks Candy. We just love it and when it goes on sale half price we load up. Its a welcome change from eating meat.

  5. Amber February 22, 2012 at 8:00 pm #

    Hi There France,

    Thank you for sharing your awesome recipe with us this week on AFW!

    This week I am sharing 3 recipes!!

    An appetizer, main dish, and dessert. :-)

    1. Veggie spring rolls (Vegan, GF, SF)
    2. Sweet and sour chicken (DF, GF, SF)
    3. Chocolate pumpkin brownie (GrainF, Vegan, CaneSF).

    Have a beautiful week!

    Hugs,
    -Amber

  6. Kelly @ Inspired Edibles February 22, 2012 at 10:47 pm #

    France… this is such a gorgeous recipe. The only thing I like better than your beautiful presentation are the actual ingredients! Wow. I make a very similar salad with bocconcini wrapped in prosciutto – I must try haloumi… the apple and fennel are brilliant additions. Mmm, mmm, mmm… I should know better than to visit your site right before dinner! (what I have planned pales in comparison! :)).

  7. Vicky February 23, 2012 at 12:16 am #

    Hi! I saw a link on facebook so I thought I would pop over and look at the links. I’ve shared my Spice Biscuit recipe, suitable for the SCD! Thank you for hosting!

  8. Heather @Gluten-Free Cat February 23, 2012 at 1:25 am #

    What a delightful salad! Love the idea of fennel, apple, and mint together? Brilliant! I’m linking up a raw foods recipe from our last potluck…blueberry pancakes!

  9. Elsa February 23, 2012 at 2:28 am #

    I’m linking up North African meatballs with date pearled couscous. The meatballs do have a small amount of flour, but this could easily be substituted. I’ve even made this without flour and it works well.

  10. The Café Sucré Farine February 23, 2012 at 12:54 pm #

    Frances, I don’t know how you do it! Every salad you make is so beautiful, makes me want to go right out and get the ingredients and make it on the spot! This one is no exception!

  11. Barb @ A Life in Balance February 23, 2012 at 3:50 pm #

    I’ve never found haloumi, but I’ll keep looking! I bet the recipe would make a good app, too.

    • France Morissette February 23, 2012 at 4:57 pm #

      Hi Barb, keep looking. It’s definitely worth the find! If you have a Mediterranean style store or a specialty cheese shop in your city then that’s where I’d check first. Good luck!

  12. kristy lynn @ Gastronomical Sovereignty February 24, 2012 at 6:24 pm #

    you had me at haloumi. and fennel. and apple. and prosciutto. haha…. this looks like heaven to me :) We’ve got some gorgeous winter salad greens from the CSA this week so I might check some of those in as well.

    XO – a fellow canadian :)

    • France Morissette February 25, 2012 at 2:02 am #

      I Love meeting fellow Canadian Bloggers. Some handsome greens would be a great addition.

  13. Jen February 24, 2012 at 6:26 pm #

    This sounds so yummy. I need to find out where to get that cheeeeese! :)

  14. Miz Helen February 26, 2012 at 8:56 pm #

    I just love the salad, with the Fennel, Apple and Mint. I can’t wait to make that. I must remember to come and see you on Wednesday. Thank you so much for sharing with Full Plate Thursday. Hope you have a great week end and come back soon!
    Miz Helen

  15. maiylah February 29, 2012 at 6:01 am #

    oh wow…first time of heard of this cheese and am liking it already! i wish it’s available here…

    thanks so much for sharing over at Food Friday, France

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