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Wednesday, July 21, 2004

Grilled Haloumi Salad with Hickory Smoke Bbq Sauce

I found Haloumi cheese in the grocery, and the reciple on its wrapping tempted me to give it a try. Besides, I need to increase my daily intake of calcium for my baby. Hence, today I cook this Grilled Haloumi Salad with Hicory Smoke Bbq Sauce.

Unwrap Haloumi and rinse with water (I found out later that Haloumi is quite salty, and this can be overcome by immersing it in milk for a while, if needed). Season the cheese with pepper and herbs, set aside. Don't put salt, since the cheese is already quite salty!

As for the grilled salad, prepare any kind of vegetable that can be grilled. In this case I use asparagus and carrot.

Lightly smear the pan with butter or olive oil, and grill the veggies until it becomes more tender, season with a pinch of salt, pepper and herbs.

Then, grill the cheese, until it becomes golden brown. Don't add salt. The cheese won't melt, instead, the outer skin will become a bit crispy. The inside part of the cheese is rubbery yet spongy, really, a unique texture. It is really rich!

Meanwhile, prepare the sauce (or you can use any other kind of salad sauce / bbq sauce).

In a saucepan, combine tomato ketchup, red wine, herbs, salt, sugar, and chopped garlic and onion. Add liquid smoke for hickory smoke flavor. Simmer until garlic and onion becomes tender. When necessary, add a bit of water in order not burn the sauce.

Combine the two, and serve!


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