GRILLED HALLOUMI WITH PICKLED SLAW
Serves 4
For the pickle: red cabbage 400 g white cabbage 350 g white wine vinegar 550 ml granulated or caster sugar 150 g black peppercorns 12 garlic 3 cloves, peeled
For the dressing: natural yoghurt 125 g tahini 2 tablespoons lemon juice of 1, small
For the halloumi: halloumi 700 g coriander leaves 10 g parsley leaves 10 g (a handful) iced water 4 tablespoons olive oil a little
1 Finely shred the red cabbage. Do the same with the white cabbage. Put the cabbages in a colander, place over a bowl, then sprinkle generously with salt. Massage the salt well into the shredded leaves and set aside to drain for 30 minutes. Then squeeze the leaves in your hands and pack into a couple of medium-sized storage jars or a large mixing bowl. 2 Pour the vinegar into a stainless-steel saucepan, add the sugar, peppercorns and the whole garlic. Add 550 ml of water and bring to the boil. As soon as the sugar has dissolved, pour the hot liquor over the salted vegetables, toss thoroughly, then seal or cover and set aside overnight, or for at least 4 hours. Turn the vegetables occasionally by stirring or shaking the jar. 3 Mix together the yoghurt, tahini and lemon juice. Finely chop the coriander and parsley and stir into the sauce. Thin to coating consistency with the iced water. 4 Cut the halloumi into large pieces about
1 cm thick. Brush them with olive oil.
Heat a ridged griddle pan, place the halloumi on the hot griddle and cook for about 4 minutes on each side.
5 Put half the slaw in a bowl, drained of its marinade. Add the tahini dressing and toss together. 6 Serve the slaw with the halloumi, hot from the griddle.