Monday 27 March 2017

Grilled Halloumi and Persimmons

Enjoy this sophisticated, beautifully balanced salad on a hazy, lazy summer day
Enjoy this sophisticated, beautifully balanced salad on a hazy, lazy summer day

Rozanne Stevens

Halloumi cheese is a wonderful, firm sheeps' milk cheese from Cyprus.

It is fried or grilled until golden and crispy and served warm. It makes the ideal centrepiece for a filling vegetarian main meal or as a starter. Sumac is an astringent spice from Turkey that has a lemony taste that enhances the flavour of the persimmons. The halloumi and persimmons are a wonderful combination with the savoury, salt, tangy salsa verde on a bed of salad leaves.


6 persimmons, hulled and halved

2 blocks of halloumi cheese, sliced into 1.5cm slices

2tbls flour

2tsp sumac spice

150g salad leaves


6tbls chopped flat leaf parsley

6tbls chopped fresh basil

6tbls chopped fresh mint

1tbls capers

6 anchovy fillets , chopped

12 green olives, roughly chopped

1 clove garlic, crushed

1tbls lemon juice

2tbls red wine vinegar

6tbls extra virgin olive oil

1tsp Dijon mustard

Salt and pepper


Slice the halloumi cheese into 1.5cm slices and allow to drain on kitchen paper for an hour. This will ensure a crisper finish.

Mix the dressing and taste for seasoning. Add more lemon if desired. Set aside for the flavours to infuse.

Lightly oil the persimmons and season with sumac. Grill on a griddle pan or a BBQ until you get nice grill marks.

Flour the halloumi slices on both sides and grill in a little oil until golden and crispy.

Remove and keep warm on a plate in a moderate oven.

Artistically arrange the salad leaves, grilled persimmons and halloumi cheese. Spoon over a little dressing and serve the rest on the side.

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