Grilled Halloumi Salad

Jeanne from Cooksister is hosting this edition of Waiter, There's something in My... and chose the theme of the "meatless" BBQ.

Now after getting over the initial shock of the whole concept of a meat free BBQ I managed to work through it and settled on making an accompaniment, after all man and woman do not live by meat alone.

I turned to Cyprus for the solution in the form of their wonderful cheese called Halloumi that just loves to be grilled



Halloumi is a mix of Cow, Goat and Sheep Milk and when heated doesn't melt, it just softens and when eaten, squeaks in your mouth.

I've paired the grilled Halloumi with a simple salad of Rocket (Arugula) and made a dressing based on lemon juice, Ligurian olives, extra virgin olive oil and shredded mint.



Grilled Halloumi Salad

Halloumi, drained and patted dried, cut into slices
Wild Rocket (Arugula)
pitted Ligurian olives, roughly sliced
freshly squeezed lemon juice
extra virgin olive oil
fresh mint leaves, finely shredded

Make the dressing:
Place the olive pieces, lemon juice, extra virgin olive oil and some shredded mint leaves into a bowl and whisk until emulsified.

Grill the Halloumi:
Place the cheese slices on a hot grill and when they have coloured on one side, turn over and repeat.

Assemble the dish:
Toss the rocket with a little of the dressing and then place on your serving platter. Arrange the slices of grilled Halloumi and then dot the remainder of the dressing over the cheese and the rocket. Finish with a sprinkle of mint leaves.