Grilled haloumi with red capsicum harissa

Recipes / Vegetarian

This vegetarian haloumi starter is perfect for summer entertaining.

Recipe «Grilled haloumi with red capsicum harissa» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tsp dried chilli flakes, 1 tsp ground cumin, 1 tsp ground coriander, 2 large red capsicums, 1 tbsp Australian extra virgin olive oil , 200g piece honeydew melon, peeled, seeded, finely chopped, 1 medium eschalot, finely chopped, 1/4 tsp finely grated orange rind , 1 tbsp orange juice, 1 tbsp finely chopped fresh basil leaves, 500g haloumi, Fresh basil leaves, to serve.

Ingredients:

  • 1 tsp dried chilli flakes 
  • 1 tsp ground cumin 
  • 1 tsp ground coriander 
  • 2 large red capsicums 
  • 1 tbsp Australian extra virgin olive oil 
  • 200g piece honeydew melon, peeled, seeded, finely chopped 
  • 1 medium eschalot, finely chopped 
  • 1/4 tsp finely grated orange rind 
  • 1 tbsp orange juice 
  • 1 tbsp finely chopped fresh basil leaves 
  • 500g haloumi 
  • Fresh basil leaves, to serve 

Instructions

  1. 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.
  2. 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.
  3. Meanwhile, place melon, eschalot, orange rind, juice and basil in a small bowl. Season with pepper. Stir to combine. Set aside.
  4. 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.