As well as being Father’s Day, last Sunday was also the longest day of the year (bit depressing). We thought this called for a BBQ, especially since I think I’ve eaten outside in the garden just once so far this ‘summer’.
Dad usually does pretty well on the BBQ. Unfortunately this time he managed to royally mess up.
After spending half an hour watching a ‘how-to’ video on YouTube he managed to light the BBQ. I sliced up my halloumi and handed it over to him confidently only to hear him calling ‘oh no Oli!’ from the garden 5 minutes later. Half the cheese had melted through the gaps in the grill and into the coal. I mean, you’d think this was an obvious mistake. Apparently not.
Lesson learnt: if you are planning on cooking your halloumi on a BBQ, make sure you use a griddle pan and don’t just fling it straight onto the grill.
Anyway, we managed to salvage a few pieces whilst picking at the burnt crumbs, which actually tasted pretty good.
Don’t worry, he managed to redeem himself when it came to the meat.
Orange, almond and halloumi salad
Serves 5-6 as a side
2 x 250g packs of halloumi
1 bag of rocket (about 70g)
2 large handfuls of almonds
3 large handfuls of pomegranate seeds (optional)
Large handful of fresh mint, torn
Extra virgin olive oil
White wine vinegar
Use a sharp knife to slice off the orange peel, removing as much of the white bit as possible. Slice the orange into round slices.
Put the spinach and rocket into a large salad bowl along with the sliced orange and mint.
Roughly chop the almonds and add them to the salad. Add the pomegranate seeds if using.
Dress the salad with olive oil and white wine vinegar and season with a touch of salt and lots of black pepper. Toss the salad so everything is combined.
Slice up the halloumi. Put a touch of olive oil in a griddle pan and put the slices of halloumi into the pan. Grill over a high heat for a couple of minutes on each side until crisp and golden.
Add the halloumi to the salad and serve.
Perfect served alongside other BBQ food; chicken, steak, potato etc.