Tuesday, December 20, 2011

Grilled Vegetable and Haloumi Salad

Summertime, and i can feel a theme coming on! With long work hours, late sunlight, and back to cooking for one, salads are becoming an imperative this summer season! To me, a good salad is about fresh ingredients, with one highlight yummy addition. That addition might be cheese, it might be bread, it might be meat. It doesn't matter, but it's the drawcard of the dish to me! In this instance it's haloumi.

For the first few times i tried to make grilled haloumi i was so disappointed. Gone was the melty, salty goodness i'd experienced at Greek restaurants, and in it's place was a squeaky (yes squeaky!!) rubbery mass. The key is in long cooking; really cook your haloumi until it's starting to lose it's shape. If it's still a nice brick, she ain't ready yet!

Ingredients (Serves 2 as main)

  • 1 200gm packet haloumi cheese
  • 2 handfuls rocket
  • 2 small ears corn
  • 1 red capsicum
  • 8 cherry tomatoes
  • 1/2 red onion
  • 3 inches cucumber
  • Salt and pepper
  • White balsamic vinegar


Heat up a flame grill to high heat and lightly oil the grill
Place the corn, onion and peppers on the grill, turning occasionally until charred on all sides

Set aside to cool
Lightly oil the haloumi and place on the grill
Grilled for 3-4 minutes on each side or until well softened

Set aside to cool
Meanwhile peel the charred capiscum.
Slice the capsicum and onion into strips and cut the corn from the cob.
Toss in a bowl with the rocket, quartered cherry tomatoes, a glug of balsamic and some salt and pepper

Plate the salad and top with the haloumi

1 comment:

  1. Good tip re: cooking the haloumi for a long time. Shall take mental note. ;) What cooking surprises have you got up your sleeve for X'mas? :)



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