Barbequed halloumi cheese with melon and grape salad

Recipe provided by Gaby Holland

Serves 6 as a starter

Ingredients

• 2½ packs halloumi cheese
• 12 slices baguette
• Olive oil for brushing
• Large bunch of rocket leaves or beet leaves

Salad

• 1 small honeydew melon peeled, seede and diced
• Bunch of seedless grapes, cut in half
• ½ cucumber, peeled and diced
• 2 spring onions, finely chopped
• 1 red bell pepper, diced
• 100g walnuts, chopped
• Large bunch mint leaves

Dressing

• Extra virgin olive oil
• 1 lemon, juice only
• 2 tsp honey
• Small chilli, minced 
• Salt and pepper

Method

1. Prepare the salad in advance since the halloumi cheese is best served immediately after being cooked.
2. Place all the salad ingredients in a large bowl.  
3. Whisk up the dressing ingredients and add to the salad just before serving.
4. Pre-heat your indoor or outdoor grill to medium heat.
5. Cut 4 – 5 slices from each piece of cheese and brush lightly with olive oil.  
6. Do the same with the bread.  
7. Grill bread and cheese on barbeque turning over once (using a metal spatula) after 3 mins or when grill marks appear on cheese.
8. Place salad leaves in the centre of your plate, top with a couple of grilled halloumi slices and surround with fruity salad.  
9. Drizzle dressing over salad and cheese.  
10. Serve with a couple of slices of grilled bread.