With Spring in the air and the temperatures warming up, it’s time to dust off your barbecue and get into some outdoor cooking – and this simple yet impressive dish is the perfect place to start. Haloumi is a slightly salty cheese that originates from Cyprus and is excellent grilled as it maintains is shape when heated (and in fact is best eaten cooked). It has a beautiful flavour and texture, and goes particularly well with this Lime and Caper Dressing which cuts through the saltiness. Always a winner at our Gourmet Aussie Barbecue Cooking Class, this dish can be served as an entree or as a meat-free main. My recommended wine pairing is a chilled glass of Sauvignon Blanc.
Ingredients (serves 6-8 as an entree or 4 as a main course):
2 x 250g blocks haloumi cheese
A little olive oil for brushing
150g baby rocket leaves
Lime caper dressing
1 lime, zested 2 tablespoons juice measured
¼ cup extra virgin olive oil
1 tablespoon baby capers, drained
1 small clove garlic, crushed
1 tablespoons finely chopped chives
Sea salt and freshly ground pepper to taste
Method:
1. Preheat a barbecue to medium-high heat direct grilling.
2. For the dressing: place all dressing ingredients in a screw-top jar and shake well.
3. Drain the haloumi and cut each piece into 8 slices width-ways. Brush each slice lightly with olive oil.
4. Carefully place the haloumi on the barbecue and cook for 2-3 minutes each side, until golden and grill marks appear.
5. Serve the haloumi on a bed of rocket leaves. Give the dressing a good shake and drizzle it over the haloumi.