After a whirlwind Easter Weekend in western Austria and southeast Germany that included some skiing and lots of bread dumplings...
I needed something on the lighter side for lunch today. Simple and easy - Halloumi Salad. Halloumi is a cheese that comes from Greece and Turkey. When aged, the sheep's milk (or goat's milk) cheese is firm enough to be grilled and still hold its shape. I often pan sear a few thin strips of halloumi in a small pan and add to a salad for lunch.
Here I have it with some beets and jarred marinated artichokes over lamb's lettuce. I find its not necessary to dress the lettuce because the halloumi is quite salty and the marinade dripping from the artichokes is flavor enough.
But, back to Austrian foods...we did sample plenty of apple strudel on our trip. Nate and I had lengthy discussions about the necessary characteristics of the best apple strudel. We agreed on ratio of apple to strudel dough, texture, and level of sweetness. We disagreed on the presence of raisins. He likes them, I couldn't care less of they never existed. So, of course, apple strudel recipe testing begins at home and posting should soon follow.