Tag: mint

Tomato and Halloumi Salad

7 December 2023

A simple and lovely salad, one that works very well as a starter with some crusted bread. Tomatoes, a touch of mint, parsley and warm halloumi. One of the first times we made this we used homegrown, ripe and tasty tomatoes. We also prepared the dish using tomatoes that were rather bland. That wasn’t much of a success.
The history of halloumi goes back centuries. Nowadays it’s a cheese made of goat’s and sheep’s milk. Sometimes cow’s milk is added to the mixture. In the EU it’s a protected product and must be produced in Cyprus. Because of its high melting point it’s ideal to grill or fry, although it can remain a bit firm and chewy. During the final phase of the production process the cheese is salted and sprinkled with chopped spearmint leaves.
Mint is also an essential ingredient of the salad. We tend to use it only occasionally because mint can be overpowering. It works very well in combination with the cheese and the tomatoes. It gives a boost to the flavours without being overly present.

Wine Pairing

A glass of rosé, a simple unoaked white wine or a beer will be great with the salad. When looking for a wine to go with a salad, make sure to think about the acidity. In general a more acidic salad requires a more acidic wine. The combination will make the wine fruiter and the salad softer. In this case the tomatoes, the dressing and the capers bring acidity. However, marinating the tomatoes makes the salad softer and emphasises the sweetness of the tomatoes. 

What You Need

  • Six excellent, tasty, ripe Tomatoes
  • 6 leaves of Mint
  • Parsley
  • Olive Oil
  • Vinegar
  • Teaspoon of Capers (in brine)
  • Black Pepper
  • Halloumi

What you Do

Core and slice the tomatoes. Chop the parsley and the mint. Combine oil and vinegar, add tomatoes, mix and add the herbs. Transfer to the refrigerator for a few hours. Mix every hour.
Slice the halloumi and fry on medium heat in olive oil. Turn regularly. Add the capers to the salad, mix, top with the fried halloumi and serve immediately with crusted bread.

Tomato and Halloumi Salad ©cadwu
Tomato and Halloumi Salad ©cadwu

Cauliflower with Mint and Cilantro

3 August 2023

Dutch cuisine and cauliflower? Nice, but not sensational. Normally the cauliflower will be broken into florets, cooked in water (and in the old days this meant cooking until the cauliflower was more than well done), drained and served with a béchamel sauce and nutmeg. That is, if you’re lucky, it can also be a thin sauce made with the cooking liquid and corn starch.
A pity because cauliflower is such a delicious and versatile vegetable. As curry, korma, gratin, casserole (with potatoes, thyme and garlic), in a pickled sauce, as vada (a snack from South-India), steamed or fried, all very yummy!
We combine our cauliflower with grilled lamb chops and a mint and cilantro sauce. Lots of flavours, colours and aromas!

Wine Pairing

Given the various spices we would suggest a white wine or a rosé. A glass of Verdejo will be a great choice if you decide to drink a glass of white wine. We opened a bottle of Monteabellón Rueda. The wine comes with the right acidity, bringing freshness to the dish. It has floral aromas typical for the Verdejo grape. You may recognize the aromas of banana and exotic fruit. A glass of Provence rosé will also be nice. Or our favorite rosé: Chiaretto di Bardolino, produced by Monte del Frà from Italy.

What You Need (Cauliflower)

  • One small Cauliflower
  • Turmeric
  • Fresh ginger
  • Garam Marsala
  • Red Onion
  • One clove of Garlic
  • Fresh Cilantro (optional)
  • Olive Oil

What You Do (Cauliflower)

Clean the cauliflower and break into florets. Peel and slice the fresh ginger, match size. Peel and slice the onion (rings). Chop the garlic. Add olive oil to the pan and fry the turmeric (curcuma) and the garam marsala on medium heat. After a few minutes add the florets. Make sure the florets are nicely coated with the spices. Now add the fresh ginger and the garlic. Reduce the heat somewhat. A few minutes begore serving add the sliced onion. You could add some cilantro, to bring the cauliflower and the sauce together.

What You Need (Sauce)

  • Three Mint Leaves
  • Lots of Cilantro
  • Teaspoon Cumin Seeds
  • One clove of Garlic
  • Ginger
  • ½ Green Chili Pepper (depending on the taste)
  • Olive Oil
  • Lemon Juice
  • Black Pepper

What You Do (Sauce)

Crush the cumin seeds in a mortar. Chop the garlic, some ginger and the green chili pepper. Combine everything and use a blender to make a smooth paste. Add lemon juice to taste. Transfer to a bowl. Drizzle some olive oil into the mixture and stir using a spoon. Happy with the consistency? Add black pepper and perhaps some extra lemon juice.

Cauliflower with Mint and Cilantro ©cadwu
Cauliflower with Mint and Cilantro ©cadwu