Posts Tagged ‘Halloumi’

Grilled Halloumi and roast baby beetroot salad

August 19, 2010

This is the first time I have ever properly grown my own veg. It was a wee bit of a trial actually to see what would grow (if anything) and if I could do it. Much to my surprise I have managed to grow things. It’s funny I never really expected anything to grow. Over the past few months I have been regularly harvesting my own rocket, baby cos lettuce, parsley, radishes and tons and tons of beautiful flat leaf parsley. Oh the joy of being able to step out side to “gather” the ingredients for a meal – sigh!

It is so exciting watching my beetroots grow steadily larger and on the flip side rather disappointing seeing my fennel struggling along – pesky rabbits are munching on it!

The beetroot is plentiful and I decided yesterday it was time for my first harvesting. Roasted baby beetroot – yummy yummy yummy. With a little bit of a whip round the kitchen and the parsley patch I had all the ingredients I needed for a lovely hearty salad.

Ingredients

8 baby beetroot
4 medium tomatoes (the sweeter and tastier the better)
large bunch of flat leaf parsley
1 lemon
1 block of Halloumi
Olive oil
Salt and Pepper

Method

First things first, cut the stems from the beetroot leaving approx 1 cm. Scrub all the dirt from them and leave some of the tail (root).

Preheat oven to 200 degrees Celsius.

Place in a ceramic oven proof dish whole, if some of the beetroots are a bit large you can cut them in half.

Drizzle with olive oil and season with salt and pepper.

Add about 3 tablespoons of water and cover with aluminum foil.

Bake in oven for 35 – 45 mins or until tender (check with a sharp knife – knife should slide in with only a little bit of resistance).

You may need to add a little more water half way through the cooking as you do not want the juices to burn. A little bit of caramelisation is fine but not charred.

Remove from oven and leave to cool.

Wash and dry parsley, picking the leaves and leaving any tough stems.

Add to a large salad bowl or platter.

Roughly cut tomatoes into chunks and sprinkle over the parsley.

Heat a non stick frying pan and dry fry slices of the Halloumi until golden brown on both sides.

Scatter beetroot and Halloumi over the top of the tomato and parsley and dress with best quality extra virgin olive oil, lemon juice and salt and pepper.

Serve immediately. Good on it’s own with pita bread or as a side with chicken, lamb, kebabs etc.

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Grilled Halloumi and Courgette with tomato and mint salsa

August 18, 2010

Grilled Halloumi with Courgette tomato and mint salad

I kind of feel like it is a bit of a con writing this recipe as it is so very very easy. It is inspired by my friend Sophie who served me delicious grilled courgettes with a tomato and onion salsa at a BBQ a while ago and also by my lovely friend Rima who is the most amazing Lebanese cook ever!!! This is such a lovely summery meal you could serve it as a starter or as a light lunch with some lovely hot pita bread.

Ingredients (serves 2)

2 medium sized courgettes
1 block of Halloumi
4 large ripe tomatoes
1 small red onion
1 sprig of fresh mint
1/2 lemon
1/2 teaspoon of ground cumin
1/2 teaspoon of sweet paprika
Salt and Pepper
Olive oil

Method

To make the salsa – remove core and finely dice tomatoes. Finely dice red onion and add to a bowl with tomatoes. Add juice of lemon, cumin, paprika, finely chopped fresh mint and season to taste.

Cut courgettes length wise leaving on the tip and tail. Brush with olive oil and char grill until “striped” by the grill and cooked but still with bite (a little firm).

Take a dry non stick frying pan and heat on medium/high.

Slice Halloumi into 1/2 cm slices and fry until golden brown on each side.

Serve Halloumi and warm courgette topped with spoonfuls of the tomato and mint salad.

I am dribbling thinking about this…..