Grilled Halloumi w. Woolmore’s Fine Foods Preserved Lemons and Star Anise Sticky Balsamic Vinegar • A gorgeous and exotic nibble. This has been a very popular appetizer we have served at dinner or as a light afternoon snack. Don’t be intimidated by all the unusual ingredients in this dish, it’s delicious.
“Food may be essential as fuel for the body, but GOOD food is fuel for the soul.” Malcolm Forbes.
Cleaning and soaking the Barberries:
Soak in a bowl of cold water for 20 mins. Then pour into a sieve and wash under running water. Pat dry with a paper towel.
Serves: 6 as an appetizer | Prep and cook: 20-25 mins
1 tbsp olive oil
1 shallot, finely chopped
1/4 cup barberries, cleaned and soaked
1 tbsp finely chopped Woolmore’s Fine Foods Preserved Lemon (the lemon is a strong flavour so taste, before you add more.)
1/4 tsp saffron mixed in 2 tsp hot water
2 tbsp toasted pine nuts
250g Halloumi Cheese
Handful fresh mint loosely chopped, for garnish
Salt & black pepper
Heat oil in a small skillet over medium heat. Add the shallot and sauté until soft and fragrant, stirring constantly for about 2 minutes. Be careful not to burn.
Add barberries, saffron water, Woolmore’s Fine foods Preserved Lemon and 1 tbsp Star Anise Sticky Balsamic Vinegar. Turn down the heat to medium/low. Sauté for about 10 minutes until the barberries are tender. Add the pine nuts and give a quick stir. Turn off the heat and set aside.
Heat grill to medium/ high heat. Cut the Halloumi in about 1/4 inch thick pieces. Place on the grill and cook each side for about 3 minutes or until golden around the edges and soft and melting on the inside.
Place Halloumi on a serving dish and top with the barberry mixture. Drizzle 1 tbsp Woolmore’s Fine Foods Star Anise Balsamic Vinegar and scatter chopped mint on top to garnish. Serve immediately. Enjoy!
The halloumi is fantastic on its own but if you feel you want something with it, it can be placed on crackers or thin slices of lightly toasted ciabatta.
If you can’t get barberries a good substitue are dried cranberries or cherries.
If you leave Halloumi for too long before serving, it can become tough and rubbery so serve immediately.