Really great! Here is the NYT recipe. Because halloumi is super expensive, we went with Panella; however it didn't actually brown so much as melted and then browned. It still worked out; we just let it semi-brown and then tore it into bite sized pieces afterwards.
Really great mix of flavors!
Here's a picture of the constiuent parts (since Nadia wouldn't eat the mixed salad), followed by the mixed one. The picture doens't make it look that special, but the pasta + cherry tomato mixutre has a great flavor (probably due to the red wine vinegar). The whole thing was wonderful.
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