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. The grape salad counters the saltiness, and along with the fresh flavors of mint and lemon thyme, turns this into a memorable dish.
Ingredients:
8 ounces (250g) haloumi cheese
butter
freshly ground black pepper
1 lemon, cut into wedges
For the Salad:
3 Tbsp extra-virgin olive oil
1 Tbsp verjuice (or white wine)
2 tsp creamy Dijon mustard
1/2 tsp salt
freshly ground black pepper to taste
1 small head buttercrunch lettuce, leaves washed and dried
1/2 cup mint leaves
1 tsp lemon thyme (or 1 tsp thyme and a little grated lemon zest)
1 cup red grapes, halved and seeded
Instructions:
1. Cut cheese into 1/4-inch slices and pat dry with paper towels.
2. Whisk oil, verjuice (made from unripened white grapes) or white wine, mustard, salt and pepper in a bowl. Add lettuce, torn into bite-sized pieces, 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 barbecue hot plate (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.
Yield: Serves 3 to 4 as a starter or light lunch dish
