BARBECUED BLUE RIVER MONOWAI HALLOUMI WTH MINTED EGGPLANT, SALSA VERDE AND HERBED GREEN LENTILS
(makes 6-8 serves)
I particularly enjoy halloumi from Blue River Dairy in Invercargill. Its made entirely from sheep milk, is firm to cook and has a very sweet grassy flavour.
500g-600g Blue River Monowai halloumi
46g (1/3 cup) flour
flaky sea salt
freshly ground black pepper
olive oil for brushing on barbecue
- Cut halloumi into rectangles. We aim for 6cm x 3.5cm x .75cm rectangles. Place flour, with salt and pepper to suit your taste, into a shallow bowl.
- Preheat barbecue flat plate to medium-hot. Brush flat plate of barbecue with olive oil and rub oil off with a paper towel.
- Dip halloumi into flour and barbecue several slices at a time for 30-45 seconds on each side till very lightly browned. Remove from barbecue and serve as soon as possible with Minted Eggplant, Salsa Verde, Herbed Green Lentils and Hot Roasted Vine Tomatoes.