Haloumi – the squeaky cheese!
Traditionally it is made in Greece, made from sheep and goats cheese, traditionally it is not pasteurised.
It has a distinctive layered texture and has a salty flavour!
Ingredients
- 6 to 8 baby beets
- 5 tbsp of olive oil
- 2 tbsp flaky sea salt
- 300 gm of haloumi sliced into length ways
- 6 small onions quartered
- 200 gm red chard
Preheat BBQ to a medium high heat
Toss baby beets in 1 tbsp of olive oil and salt wrap in tinfoil
Roast on hot barbecue with lid down until tender
Peel off the tin foil and use it to brush off the skins
Brush haloumi with 1 tbsp of olive oil and chargrill on Barbecue hotplate until it becomes soft but not gooey
Toss the red onions in 1 tbsp and salt and cook on barbecue hotplate until it starts to caramelise.
Drizzle 1 tbsp of olive oil over the chard and put on the hotplate for a few seconds just enough to wilt it!
Toss baby beets in 1 tbsp of olive oil and salt wrap in tinfoil
Roast on hot barbecue with lid down until tender
Peel off the tin foil and use it to brush off the skins
Brush haloumi with 1 tbsp of olive oil and chargrill on Barbecue hotplate until it becomes soft but not gooey
Toss the red onions in 1 tbsp and salt and cook on barbecue hotplate until it starts to caramelise.
Drizzle 1 tbsp of olive oil over the chard and put on the hotplate for a few seconds just enough to wilt it!
Dress the salad with a lovely red wine vinaigrette
- 1/4 cup of red wine vinegar
- 1 tbspn of Dijon mustard
- 1 teaspoon of runny honey
- Salt and pepper to taste
- 1/2cup extra virgin olive oil
Mix the first 4 ingredients and whisk in the olive oil.
You could finish this salad with some crushed toasted walnuts or even some freshly picked chervil leaves.