Grilled Halloumi With lime and caperberry relish
Published 21/05/2011 | 05:00
A fresh, tangy dish, ideal for early spring. Serve with some chargrilled sourdough bread as a starter or with some antipasti as a more substantial relish.
Halloumi is a firm textured white Cypriot cheese made from a combination of sheep's and goat's milk which, thanks to its high melting point, is often served fried or grilled. We serve it with a zingy cranberry relish. While capers, the sour little buds of the caper bush, are often used in cooking as seasoning or a garnish, the caperberry -- the fruit of the caper bush -- is less well known. If the bud is left to ripen, larger, milder oblong caperberries are the result. We sell them in jars at Avoca.
They combine brilliantly with the lime to make a sharp, tangy relish that complements the salty halloumi. Using a griddle pan will give those lovely charred lines, but you could use an ordinary pan for an evenly browned effect.
YOU WILL NEED
400g halloumi cheese, cut into 1cm slices
1tbsp extra virgin olive oil
For the relish
75g caperberries, drained and chopped
Juice of 1 lime
3 tbsp extra virgin olive oil
2 tbsp flat-leaf parsley, chopped
Pinch of sugar
Freshly ground black pepper
1 small red onion, very finely diced (optional)
Pre-heat a griddle pan until smoking. Coat the cheese slices with a tablespoon of olive oil. Rub the ridged pan with a little olive oil, and fry each slice of cheese for 1 minute on either side.
It is important here -- as it is with meat, fish and poultry -- that you don't try to turn it over before the heat has properly sealed the outer flesh. Be patient and it won't stick and tear. Transfer to a large pre-heated serving dish.
To make the relish
Place all the ingredients in a bowl and mix together well. This will keep nicely in a jar in the fridge for a week or two.
To serve, when all the cheese is grilled, spoon the relish over the cheese. Eat immediately with some warm bread and a little salad of peppery leaves, such as rocket, mustard or mizuna.
This relish is also good with oily or meaty fish such as mackerel, tuna or swordfish.