Chilli Barbecued Haloumi with Zucchini Salad (April 2021 – Issue 1)

Source: The Australian Women’s Weekly

Prep + Cook Time: 30 minutes (+ Refrigeration) 
Serves 6 as a starter   


  • 125ml Lemon Juice
  • 90g Honey
  • 2 tbsps Olive Oil
  • 1 clove Garlic, crushed
  • 1 fresh long Red Chilli, thinly sliced
  • 750g Haloumi Cheese, cut into 1 cm slices
  • 2 medium Zucchini (240g)
  • 170g Asparagus, trimmed
  • 1/2 cup fresh Mint Leaves
  • 50g Sorrel Leaves


  1. Combine juice, honey, oil, garlic and chilli in a small jug.
  2. Place haloumi in a large shallow glass or ceramic dish. Pour half the juice mixture over the haloumi; cover, refrigerate for 1 hour. Reserve the remaining juice mixture for dressing.   
  3. Using a vegetable peeler, peel zucchini and asparagus into long thin ribbons and rounds. Combine zucchini, asparagus and mint in a large bowl; place on a platter.  
  4. Cook haloumi on a heated oiled barbecue flat plate (or grill plate or pan) over medium-high heat for 1 ½ minute on each side or until browned lightly. Pour any remaining marinade from the dish over haloumi; cook for 1 minute to caramelise.  
  5. Serve haloumi with salad, drizzled with reserved dressing.   

If you can’t find sorrel, use beetroot (beet) leaves.