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Grilled haloumi with salsa verde recipe

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Grilled haloumi and salsa verde.
Grilled haloumi and salsa verde.Edwina Pickles

Make the salsa verde just before frying the haloumi so it's still a vibrant green when you serve it.

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Ingredients

  • ¼ bunch basil, finely chopped

  • ¼ bunch parsley, finely chopped

  • 2 sprigs thyme, leaves picked and finely chopped

  • 1 clove garlic, finely chopped

  • 1 eschallot, finely chopped

  • ½ long red chilli, deseeded and finely chopped

  • 100ml olive oil plus 2 tbsp

  • 40ml chardonnay vinegar

  • salt and pepper

  • 4 slices quality haloumi

Method

  1. For the salsa verde, put the herbs, garlic, eschallot, chilli, 100 millilitres olive oil and chardonnay vinegar in a food processor and whiz briefly – the sauce should still have a bit of texture. Season well and set aside.

    Put a large frying pan on a high heat, add remaining olive oil and bring almost to smoking point.

    Season the haloumi with pepper only (it's already salty enough) and sear it in the pan for a minute or two on each side until golden-brown.

    Serve immediately with the salsa verde drizzled over the top.

    Serving suggestion: Our heirloom tomato gazpacho.

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Original URL: https://www.watoday.com.au/goodfood/recipes/grilled-haloumi-with-salsa-verde-recipe-20180115-h0ikfp.html