This time we were ready for fried halloumi. Sanna Kekäläinen, the author of the article, served halloumi with mayonnaise, but I would rather use smetana, and instead of Gochujang chili paste I used Sambal Oelek chili sauce.
I’m happy that we can make good meals outdoors, which was almost impossible last summer because of steady rains. This time there were halloumi slices wrapped in zucchini and broiler thin cutlets in our Muurikka.
There appears to be no exact equivalent in English for the Finnish word “graavi”, which we use here. It means something like “raw fish seasoned overnight with salt and spices”.
Vegetable salads get a whole new flavor when you add just a couple of new ingredients: in this case those changes come through roasted halloumi and roasted pine nuts.