James Moffat
Ingredients
Chilli barbecued haloumi
with zucchini salad
Method
1.Combine juice, honey, oil, garlic and chilli in a small jug.
2.Put haloumi in a large shallow glass or ceramic dish. Pour half the juice mixture over it; cover. Refrigerate for 1 hour. Reserve remaining juice mixture for dressing.
3.Using a vegetable peeler, peel zucchini and asparagus into long thin ribbons and rounds. Combine zucchini, asparagus and mint in a large bowl; place on a platter.
4.Cook haloumi on a heated, oiled grill plate (or grill or barbecue flat plate) over medium-high heat for 1½ minutes on each side or until browned lightly. Pour any remaining marinade from dish over haloumi; cook for 1 minute to caramelise.
5.Serve haloumi with salad, drizzled with reserved dressing.
Not suitable to freeze or microwave. If you can’t find sorrel, use beetroot (beet) leaves, radicchio, rocket or spinach. Use baking paper on the grill plate to prevent the haloumi sticking.
Note
