As usual, I improvised. For one thing, it’s hard to find good pita bread in West Michigan at the last minute without going to Mediterranean Island in Grand Rapids, so I actually used flour tortillas as a substitute. (These also work well to accommodate Bill’s wheat allergy; even though the tortillas are made with wheat, his reaction to tortillas is less severe than for pita bread.)
Where’s the lamb, you might ask? It’s hidden under the salad. Basically, the tortilla (or pita) serves as a holder for the halloumi and the lamb; then you pile the Greek salad on top. It’s a great dish to make in the summer because of the cool salad components. And, there’s not much cooking to do. I included this recipe in my “Food Over a Fire” category because all you need is an iron skillet for cooking the lamb and browning the cheese. Bill and I actually prefer making this dish with ground lamb, which doesn’t need to be marinated. This lamb is from Creswick Farms, via the West Michigan Co-op, until our lamb order from Lubbers Farm is ready in the fall.
Once it was browned, I drained the fat and continued frying it until was nice and crispy, then added ground cumin and a dash of cayenne pepper. (I omitted the oregano in this step because I planned to add fresh oregano leaves to the salad component.)
Next, I heated up the tortillas on a griddle and put them on plates, covered, to keep warm. (You could do this in a skillet over a campfire or wrap them in foil to warm them slowly.) Then I cut the halloumi cheese into slices between 1/4 and 1/2 inches thick (so they don’t fall apart) and fried them in a very light coating of olive oil until nicely browned on both sides.
Then I cut the cheese slices down the middle in order to distribute them on the tortilla.
Next, I squeezed some fresh lemon juice on the cheese and sprinkled the ground lamb all over the tortilla.
Meanwhile, I combined tomatoes, olive oil, salt, fresh lemon juice, cucumbers, fresh chopped oregano, and fresh chopped mint in a bowl to create the Greek salad. The herbs came right from my garden and the vegetables are from the Holland Farmers’ Market.
For the final assembly, I put mixed greens on top of the tortilla-halloumi-lamb mixture and added the Greek salad, garnishing with kalamata olives.
Stay tuned for my next lamb recipe showing how I used up the leftovers!