I’m not one of those veggies who weakens at the knees at the smell of a bacon sandwich. But sometimes it can feel like veggie weekend breakfasts – the kind designed to cut greasily through a hangover – are somewhat limited to egg-based dishes and eggs, tasty though they are, can sometimes get a bit samey.
I read somewhere online this week about the headache-curing wonders of fried halloumi sandwiches. This morning I got to test it out. I sliced the halloumi about half a centimetre thick and fried it for about a minute on each side in nice hot olive oil, spiced up with a dash of chilli oil, till it was patched golden on the outside and starting to ooze at the edges. I drained it briefly on kitchen paper and sandwiched it between a couple of slices of wholemeal bread. Because I am a foodie and I can’t help myself, I spread one slice with harissa and added some fresh coriander.
Oh my god, the nearest thing to a bacon sandwich I’ve had since I was 12 and ate an actual bacon sandwich. It has a meaty, satisfying texture, which squeaks disconcertingly against your teeth. It’s salty, savoury and, when fried, oily enough to really hit the hangover spot. Really filling too, and I imagine it would really hold its own in a BLT. Like bacon, it can be grilled if you’re feeling healthy, but if you’re hungover you’re probably up late enough to skip lunch and combine both calorie/fat counts into one meal. Ace.
Forget all those flimsy, artificial pretendy bacon slices and get yourself a packet of halloumi. Once opened it needs using within three days, but an unopened packet lasts for 12 months in the fridge and you never know when you might feel crappy enough to need it. But once you’ve had one you might want to get hungover on purpose, just so you’ve got an excuse. That’s what I’ll be doing tonight.