This vegetarian haloumi starter is perfect for summer entertaining.
- Place chilli flakes, cumin and coriander in a small non-stick frying pan over low heat. Cook for 1 to 2 minutes or until fragrant. Remove from heat.
- Heat a chargrill on high. Quarter capsicums. Remove and discard seeds and membrane. Cook for 12 to 15 minutes, turning occasionally, until skins blister and blacken. Transfer to a heatproof bowl. Cover. Set aside for 10 minutes or until cool enough to handle. Remove and discard skins. Place capsicum in a food processor. Add chilli mixture and oil. Process until smooth. Season with salt. Set aside.
- Meanwhile, place melon, eschalot, orange rind, juice and basil in a small bowl. Season with pepper. Stir to combine. Set aside.
- Heat chargrill on medium-low heat. Cut each piece of haloumi into 3 large slices. Cook haloumi for 30 seconds to 1 minute each side or until browned. Place warm haloumi onto plates. Top with melon salsa and basil leaves. Serve with harissa.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set