This is something we made last night, based on a ‘Sunday Brunch’ recipe, they shallow fried the Halloumi, but as we’d gone to the effort of getting the Griddle out, and the ingredients needing hardly any cooking on there, we Griddled it instead! Whilst it doesn’t take that long to make, the Chimichurri needs at least an hour to build the flavours up and for the herbs to wilt slightly too. You’ll end up with a big bowl full of it so you can be extra generous when serving and still have enough for the next day!
Serves – 2
Prep / Cooking time – 10mins / 5mins
400-500g of Halloumi ideally sliced into 6-8 ‘Burgers’
Oil to coat Halloumi and Spring Onions
10-12 Spring Onions (Trimmed)
10-12 Sun-dried Tomatoes (Chopped)
Handful Lambs Leaf or Watercress
120ml Red Wine Vinegar
200ml Extra Virgin Olive Oil
3 Garlic Cloves (Finely Chopped)
1 Shallot (Finely Diced)
1 Red Chilli (Chopped)
90g Coriander Inc. Stems (Finely Chopped)
40g Parsley (Finely Chopped)
20g Oregano (Finely Chopped)
1. First up you need to make the Chimichurri, just mix all the ingredients together in a bowl and allow to stand for at least an hour, give it a stir every once in a while.
2. Oil your Spring Onions and place on a hot griddle.
3. While the Spring Onions cook, place a handful of Lambs Leaf / Watercress on you plates and scatter the Sun-dried Tomatoes and Capers on top.
4. Turn the Spring Onions once they are looking charred.
5. Once the Spring Onions are charred on both sides, split them across your plates.
6. Oil your Halloumi ‘Burgers’ and place on the griddle, flip them over after two minutes, and let cook for a further two minutes.
7. Place the cooked Halloumi on the Spring Onions and liberally drizzle the Chimichurri on top.