SPAR’s Grilled Halloumi with Caper and Sun-dried Tomato Vinaigrette2017-08-25
- Cuisine: Family
- Course: Side Dish
- Skill Level: Intermediate
- 400g halloumi
- 10ml SPAR Olive Oil
- Caper and Sun-dried Tomato Vinaigrette:
- 25g capers in brine (drained)
- 25g sun-dried tomatoes
- 1 small garlic clove
- 1 tbsp honey
- 2 spring onions
- generous pinch Himalayan sea salt
- pinch freshly ground black pepper
- juice of half a large lemon
- 150mls SPAR Olive Oil
Heat a grill to medium-high heat. Slice the halloumi into wedges that are 1⁄4 to 1⁄2 inch thick and pat dry to remove any excess brine. Drizzle with SPAR Extra Virgin Olive Oil on both sides and place the slices of cheese directly on the grill.
Grill the slices of halloumi cheese for about 3 minutes per side, until the cheese is lightly browned on the outside with dark grill marks and warm and soft through the middle.
To make the vinaigrette pour the SPAR Olive Oil, lemon juice and honey into a bowl and mix well. Finely chop the capers, sun-dried tomatoes, spring onion and garlic, add to the olive oil mix and stir through so each spoonful will have all the avour components. Season the vinaigrette with the Himalayan sea salt and freshly ground black pepper.
Plate the grilled halloumi on a platter of your choice using some fresh salad leaves and additional sun- dried tomatoes and Mediterranean Caper Berries or lemon to garnish. Drizzle the halloumi with the Vinaigrette ensuring each piece gets a generous helping. Serve the cheese immediately, halloumi has the most flavour when it is warm.
Serve the extra vinaigrette on the side for your guests to add according to their tastes. The vinaigrette is delicious served over a piece of grilled chicken breast or grilled sh, and also makes an excellent dressing for a fresh rocket salad as the peppery rocket highlights the strong flavours in the vinaigrette.
For a milder avoured dressing substitute half the SPAR Extra Virgin Olive Oil with the SPAR Sun ower Oil and Olive Oil Blend.