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Recipe Detail Page
Grilled Haloumi with Mint & Olive Vinaigrette
Summer 2011
Haloumi (or haloom) cheese can be very salty. Avoid the supermarket cheese aisle and purchase from a dedicated cheesemonger who can steer you in the direction of a less salty example. Skewering the cheese isn’t necessary but it does make for a trouble-free way to eat—no plates required! Soak skewers for 10 minutes before using.
Makes 10 servings
1 small red chili
¼ cup (60 mL) mint, chopped
5 Kalamata olives, pitted and chopped
1 clove garlic, finely chopped
¼ cup (60 mL) extra virgin olive oil
2 tbsp (30 mL) lemon juice
Coarsely ground black pepper
10½ oz (315 g) haloumi cheese, in 1 piece
2 tbsp (30 mL) all-purpose flour
10 wooden skewers (optional)
1 To make the vinaigrette, cut the chili in half along its length, remove and discard the ribs and seeds, and finely mince. In a small bowl, combine the chili with the mint, olives, garlic, olive oil and lemon juice. Season with pepper to taste, and reserve.
2 Pat the cheese dry with a paper towel and slice into 10 equal-size rectangles. Using a resealable plastic bag, toss the cheese with the flour ensuring each piece is evenly coated. Skewer each piece of cheese if you wish and grill over medium-high heat until the cheese is soft and hot but still retains its shape, about 2 minutes per side. Remove to a platter and spoon the dressing over the cheese.
Makes 10 servings
