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

INGREDIENTS:   

• 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

METHOD:  

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.