Chilli bar­be­cued haloumi with zuc­chini salad

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 6 AS A STARTER PREP AND COOK TIME 30 MIN­UTES (+ RE­FRIG­ER­A­TION TIME)

½ cup (125ml) lemon juice ¼ cup (90g) honey 2 ta­ble­spoons ex­tra vir­gin olive oil 1 clove gar­lic, crushed 1 fresh long red chilli, sliced thinly 750g haloumi cheese, cut into 1cm slices 2 medium (240g) zuc­chini 170g as­para­gus, trimmed ½ cup loosely packed fresh mint leaves 50g sor­rel leaves (see Test Kitchen tips)

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.

Chilli bar­be­cued haloumi with zuc­chini salad

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