Readers of my previous blogs will know that I am not a massive fan of cheese and halloumi and feta are at the bottom of my list of cheeses I do like. I simply don’t like the taste of them. Sorry.
Strong flavoured cheese can also trigger my migraines and I know that if I avoid it, I don’t get them.
My problem with cheese is that, having been a vegetarian for so long, and knowing that there is a vast array of foods I can eat, when you eat out every veggie meal seems to have cheese with it.
And yes I have been offered the halloumi burger without the halloumi in it by a new waitress who had very little understanding of the menu.
If you look through The Vegetarian Society Magazine the majority of recipes contain cheese of some sort. And if you are vegan well vegan cheese is rife.
One of my other bugbears is the price of vegetarian food when eating out. Last week I paid £12 for a bowl of pasta with a mushroom sauce. No salad. No bread. Just a bowl of pasta. It was delicious, but when it comes to portion size I wasn’t that impressed. It didn’t feel like £12 of food and skill to cook it. Especially when compared to the meat and fish main courses which were £2 more but had a third more food on the plate.
So imagine my joy at the halloumi Burger. A frequent menu item where restaurants want to cater for vegetarians, and dished out at a pound or two below the price of a meat burger. There is not much that goes into a halloumi burger. It is a bit of grilled cheese in a bun with some dressing and salad.. Meat burgers can have a much more complicated preparation, especially if they are made on site. They can contain different flavourings and different types of meat (which we know is expensive).
It is a glorified grilled cheese sandwich.
And why charge so much for a slab of cheese in a bun? I can go to my local cafe and have a toasted cheese sandwich with garnish and chips for less than half the price of a halloumi burger (in fact their halloumi burger is generally half the price you pay elsewhere).
I like eating out with friends and realise that it is difficult to put together a menu to please everyone. I am just hopeful that the current trend for halloumi and feta (all those salads!), changes soon. Or that the people compiling the menus step back and look at their menu and go ‘is that value for money, and is there enough variety?’