Grilled haloumi, zucchini pickles

Grilled haloumi, zucchini pickles

By
From
New Classics
Serves
6
Photographer
Mark Roper

This has been on our menu at Albert St Food & Wine since day one. Grilling the haloumi gives it a delicious smoky flavour and the sharp and sweet pickles cut through the richness of the cheese. The Greek basil adds an authentic Cypriot touch.

Ingredients

Quantity Ingredient
600g haloumi
greek basil leaves, to garnish

Zucchini pickles

Quantity Ingredient
500g white or green zucchini
1 small brown onion, thinly sliced
1/4 cup salt
1 teaspoon ground turmeric
145g caster sugar
375ml white wine vinegar
2 teaspoons yellow mustard seeds
1/2 teaspoon mustard powder

Method

  1. To make the pickles, slice the zucchini very thinly and mix with the onion and salt. Allow to steep for an hour then rinse well in cold water three times and drain well through a colander. Transfer to a bowl.
  2. Combine the turmeric with the sugar then combine with the rest of the ingredients in a saucepan over medium heat. Bring to the boil and pour over the zucchini and onion mixture. Cover with baking paper and allow to cool down before refrigerating.
  3. Preheat a chargrill pan or barbecue plate to very hot.
  4. Cut the haloumi into 1.5 cm slices. Place the slices on the grill and cook on each side for 2-3 minutes or until distinctive lines are charred onto the cheese.
  5. Serve the haloumi while hot, with little piles of the pickles on top and the basil leaves scattered over.
Tags:
Philippa
Phillipa
Sibley
European
restaurant
chef
high
end
fine
dining
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