Grilled marinated halloumi on seeded vegetable ribbons recipe
Salty halloumi, fragrant with herbs and garlic, marries beautifully with sweet-tasting vegetables here. Take care not to overcook the veg – it should retain some bite.
Ingredients
- 1 lime
- 8 tbsp olive oil
- 1 tsp crushed dried chillies
- 1 tsp dried oregano
- 0.5 tsp dried mint
- 1 garlic clove, crushed
- 1 pinch salt and freshly ground black pepper
- 250 g block halloumi cheese, cut into 8 slices
- 1 pile of Mediterranean flatbreads (khobez), and a dish each of olives and pickled chillies, to serve
- 1 lime
- 8 tbsp olive oil
- 1 tsp crushed dried chillies
- 1 tsp dried oregano
- 0.5 tsp dried mint
- 1 garlic clove, crushed
- 1 pinch salt and freshly ground black pepper
- 8.8 oz block halloumi cheese, cut into 8 slices
- 1 pile of Mediterranean flatbreads (khobez), and a dish each of olives and pickled chillies, to serve
- 1 lime
- 8 tbsp olive oil
- 1 tsp crushed dried chillies
- 1 tsp dried oregano
- 0.5 tsp dried mint
- 1 garlic clove, crushed
- 1 pinch salt and freshly ground black pepper
- 8.8 oz block halloumi cheese, cut into 8 slices
- 1 pile of Mediterranean flatbreads (khobez), and a dish each of olives and pickled chillies, to serve
- 2 thin parsnips, peeled but left whole
- 2 large carrots, peeled but left whole
- 2 courgettes, trimmed but left whole
- 1 tbsp sesame oil
- 2 tbsp black onion seeds
- 2 tbsp sesame seeds
- 2 thin parsnips, peeled but left whole
- 2 large carrots, peeled but left whole
- 2 courgettes, trimmed but left whole
- 1 tbsp sesame oil
- 2 tbsp black onion seeds
- 2 tbsp sesame seeds
- 2 thin parsnips, peeled but left whole
- 2 large carrots, peeled but left whole
- 2 courgettes, trimmed but left whole
- 1 tbsp sesame oil
- 2 tbsp black onion seeds
- 2 tbsp sesame seeds
Details
- Cuisine: Vegetarian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 5 mins
- Serves: 4
Step-by-step
- Put 8 wooden skewers in cold water to soak. Finely grate the zest of the lime into a shallow dish. Squeeze the juice into a separate dish. Whisk 6 tbsp olive oil into the zest with half the lime juice, chillies, herbs, garlic, and plenty of pepper. Add the cheese slices, turn to coat completely, and leave to marinate for several hours or overnight, turning once or twice.
- Pare the vegetables with a potato peeler, holding them firmly at each side and turning at intervals to shave them all around. There will be a central piece you cannot pare, which can be set aside to use for soup.
- Heat the remaining olive oil in a large frying pan or wok. Add all the vegetables and stir-fry for 2 minutes until beginning to soften. Cover and cook for a further 2 minutes until tender, but still with a little crunch. Add the sesame oil, remaining lime juice, onion seeds, and sesame seeds, and toss well. Season lightly with salt and pepper. Remove from the heat.
- Preheat an oiled, flat griddle pan or grill rack. Remove the cheese from the marinade and thread a piece on each of the soaked wooden skewers. Griddle for 1 minute on each side, pressing down with a fish slice, until charred brown in places. Place on a plate and drizzle the remaining marinade over.
- Toss the ribbons over a high heat once more to heat through. Serve the vegetable ribbons with the cheese sticks, Mediterranean flatbreads, olives, and pickled chillies.
The More Veg Cookbook, by Carolyn Humphries, published by DK, £16.99, dk.com
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