Fresh & delicious: Summer salad pops with seasonal flavour accented by the grill

When grilled, halloumi cheese adds warmth and saltiness to elevate a classic caprese. Using pesto in addition to fresh basil also helps to highlight the season’s freshest tomatoes.

Grilled Halloumi Caprese

 

  • 4 servings
  • Prep Time: Less than 30 minutes
  • Total Time: Less than 30 minutes
  • 250 g Halloumi*, sliced into 8
  • 1 tbsp olive oil, plus more to serve
  • 3 large tomatoes, sliced
  • Handful basil leaves
  • Sea salt
  • Fresh cracked pepper
  • Basil Pesto (see Here’s How)

 

 

Kathy Jollimore|Cooking Class

Heat a gas or charcoal grill to high heat. Brush the cheese with olive oil. Grill until browned, approximately 1-2 minutes per side. Arrange tomatoes, Halloumi and basil leaves on a platter. Drizzle the salad with pesto and additional olive oil. Sprinkle with sea salt and pepper.

Here’s how: basil pesto

  1. Add one large clove of garlic and a pinch of salt to a mortar. Pound into a paste.
  2. Add 2/3 ounce (approximately 1/3 cup) fresh basil leaves. Working in a circular motion, crush the basil into smaller pieces, releasing their liquid. Continue with the remaining basil.
  3. Add one tablespoon pine nuts. Poud into a thick paste. Add four to five tablespoons mild olive oil, one tablespoon at a time, stirring with the pestle or a wooden spoon until the oil is completely incorporated. Season to taste with salt and pepper.

Occasions recommends: Kim Crawford Pansy Rosé, New Zealand, $19.99

Next week:

Kathy showcases a summer inspired salad recipe to match a Crisp & Light white wine.

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