This is a great nibble or starter dish. I often serve it at dinner parties, or as part of a ‘meze’.
Ingredients:
1 lump of haloumi (available in most supermarkets- it comes in a vacuum pack)
1 or 2 red chillis
A lemon
Olive oil
Take a red chilli or two depending on size, finely chop and place in a small bowl or glass. Add a slug of olive oil and a good squeeze of lemon juice and leave to marinate. Within twenty minutes or so chilli will become brighter- almost flouresent, and take on a milder flavour, loosing some of its kick.
When ready to serve, take the lump of haloumi cheese and slice thinly. Place on a foil-covered grill pan and grill for a few minutes on each side, turning carefully half way through. Often haloumi can spit in the grill- if so, you may need to lower the grill pan.
When coloured lightly on both sides, place the pieces of cheese on a decent sized plate and drizzle the chilli dressing over. I find this nibble goes particularly well with champagne or white wine and makes a great stand by dish as the haloumi lasts for months in the fridge.
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