Lag Ba’Omer is next week, and one of the customs of this minor holiday is to light bonfires and eat grilled food. In this month’s Inspired Kitchen, we share a vegetarian alternative to the traditional barbecue:
This salad is made with halloumi, a cheese whose firm, rubbery texture lends itself to grilling over a hot flame. Halloumi has its origins in Lebanon and Cyprus. Some claim its roots in Israel lie with Greek-Jewish immigrants. The cheese is best served warm with grilled fish, crusty bread, or fresh fruit for dessert. (MORE)
