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Chargrilled Haloumi with Roasted Olives and Salad

cook 20 mins
  • 3 garlic cloves
  • 6 tablespoons olive oil
  • pinch of dried chilli flakes
  • finely grated rind and juice of 1/2 orange
  • 1 teaspoon fennel seeds
  • 100 g (3 1/2 oz) pitted black olives
  • 300 g (10 oz) salad potatoes, halved
  • 150 g (5 oz) green beans
  • 250 g (8 oz) haloumi cheese, thickly sliced
  • 1 tablespoon red wine vinegar
  • 125 g (4 oz) cherry tomatoes, halved
  • 1/2 red onion, chopped
  • handful of oregano leaves, chopped
  • salt and pepper
  • Slice 2 of the garlic cloves and mix together with 2 tablespoons olive oil, the chilli, orange rind and juice, fennel seeds and olives. Place on a small baking sheet and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes.
  • Meanwhile, cook the potatoes in a large saucepan of boiling water for 10 minutes, then add the beans and cook for 3–5 minutes more until soft. Drain and cool under cold running water. Heat a griddle pan until smoking. Pat the haloumi dry and griddle for 2–3 minutes on each side until golden and lightly charred.
  • Crush the remaining garlic and whisk together with the vinegar and the remaining olive oil. Toss the dressing together with the potatoes and beans, tomatoes and onion. Arrange on a plate with the haloumi slices, drizzle over the warm olives and marinade, then scatter over the oregano to serve.
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