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.
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Food Storage Container Set
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