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Grilled haloumi with red capsicum harissa
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Delightful summer haloumi appetizer for vegetarians.
Ingredients:
  • 1 tsp dried chilli flakes
  • 2 large red capsicums
  • 18.20 gm Australian extra virgin olive oil (see note)
  • 200g piece honeydew melon, peeled, seeded, finely chopped
  • 1 medium eschalot, finely chopped
  • 1/4 tsp finely grated orange rind
  • 21.00 gm orange juice
  • 20.00 ml finely chopped fresh basil leaves
  • 500g haloumi
  • Fresh basil leaves, to serve
Instructions:
  • In a small non-stick frying pan over low heat, toast chilli flakes, cumin, and coriander for 1 to 2 minutes until fragrant. Remove from heat.
  • 1. Preheat a chargrill over high heat. 2. Cut capsicums into quarters and remove seeds and membrane. 3. Grill for 12 to 15 minutes, turning occasionally, until skins blister and blacken. 4. Transfer grilled capsicums to a heatproof bowl and cover. Let sit for 10 minutes or until cool enough to handle. 5. Peel off and discard skins. 6. Blend capsicum in a food processor with chilli mixture and oil until smooth. 7. Season with salt and set aside.
  • Next, combine the melon, eschalot, orange rind, juice, and basil in a small bowl. Season with pepper and mix well. Set aside.
  • Preheat chargrill over medium-low heat. Slice haloumi into 3 large pieces. Grill haloumi for 30 seconds to 1 minute per side until golden. Plate the warm haloumi, then add melon salsa and fresh basil. Serve with a side of harissa.

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