Barbie dazzlers: Halloumi with nectarines, tarragon and basil 

57064469 0 image a 73 1650981643905
57064469 0 image a 73 1650981643905

Grilled halloumi has gone out of fashion, which is just a terrible mistake. I like to serve it with fragrant summer fruits like nectarines and lots of sweet herbs. Brushing the halloumi with oil before grilling keeps it from sticking to the barbecue, which I think (hope) is what discourages a lot of people from cooking it. It’s an intense, salty cheese that I think is a selling point.


CONFIGURATION Direct cooking


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COOKING TIME 5-10 minutes

4 ripe nectarines, pitted and quartered

a little vegetable oil, for cooking the nectarines

handful of tarragon, picked leaves

small handful of basil leaves, torn

½ teaspoon dried chili flakes

2 tablespoons lemon juice

1 tbsp lime juice

500 g halloumi, cut into slices about 1 cm thick

sea ​​salt

  • Prepare a barbecue for direct cooking over medium heat.
  • Brush the cut sides of the nectarines with a little vegetable oil, then grill the cut side down over direct heat, turning occasionally with tongs, for about 5 minutes, or until tender. are charred and softened.
  • Once cool enough to handle, dice the toasted nectarines and toss them in a bowl with the tarragon, basil, chili flakes, lemon and lime juices and a little salt.
  • Rub the halloumi slices with a little vegetable oil to prevent them from sticking and quickly grill them over direct heat for about a minute on each side, or until charred. Serve immediately, with the nectarine mixture.
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COOK INDOORS Preheat a cast iron skillet over high heat for at least 5 minutes, then rub the nectarines with a little vegetable oil and cook, cut side down, for about 5 minutes, turning occasionally, until charred and softened. Rub the halloumi with oil and cook for about a minute on each side or until charred. privacy policy

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