Grilled Haloumi And Grape Salad
serves 3-4
Salty and textural, haloumi cheese actually squeaks when you eat it! Serve it up the minute it comes off the grill, while it is still hot and supple.
Read more about this recipe in Sizzle: Sensational Barbecue Food.
8 ounces haloumi cheese
3 tablespoons extra-virgin olive oil
1 tablespoon verjuice (or white wine)
2 teaspoons creamy Dijon mustard
1/2 teaspoon salt
1 small head buttercrunch lettuce, torn into bite-sized pieces
1/2 cup mint leaves
1 teaspoon lemon thyme (or 1 teaspoon thyme and a little grated lemon zest)
1 cup red grapes, halved and seeded
Butter
1 lemon, cut into wedges
prep: 15 minutes
total: 15 minutes
paper towels
whisk
bowl
cast-iron griddle
1. Cut cheese into 1/4-inch slices and pat dry with paper towels.
2. Whisk oil, verjuice, mustard, salt and a sprinkling of pepper in a bowl. Add lettuce, mint leaves (tear if large), thyme and grapes and toss. Dish immediately onto individual plates. Ensure everyone is ready to eat as soon as the cheese comes off the grill.
3. Cook cheese slices in sizzling butter over medium heat on a cast-iron griddle until lightly golden, then turn over carefully and cook on other side. Season cheese with a little black pepper and a squeeze of lemon juice, then dish onto the salads. Serve immediately.
