I am not sure what category to put this recipe under. Joel and I had it for lunch with some dressed rocket on the side and it was really good. If I was to make it for dinner I doubt my two year old would eat it but perhaps the others would.
I can’t stress how delicious this is. There is some smoked paprika in the dressing which helps tie all the flavours together. I feel the dressing could have something more in it but I’m not sure what it is. Maybe some garlic. I’ll experiment next time.
Our little vege patch has flourished in all the wet weather and rocket is abundant so it was the perfect splash of green on the plate. Just drizzle it with a little of the dressing and a sprinkle of sea salt and cracked pepper and you have a complete meal. This is to feed 4 so we had leftovers. Everything kept perfectly for leftovers except the haloumi. So feel free to eat it all in the first sitting.
grilled haloumi with roasted capsicum, chickpeas and chorizo
(from Peter Evans book ‘My Grill’)
4 red capsicum
2 chorizo sausages, cut into 5mm thick slices
a pinch of smoked paprika
4 tablespoons extra virgin olive oil
1 tablespoon sherry or red wine vinegar
1 handful of flat leaf parsley
400g tin of chickpeas, rinsed and drained
250g haloumi cheese, cut into 5mm thick slices
olive oil for cooking
pinch of chilli flakes
juice of a lemon
Preheat BBQ grill to high. Cook the capsicums on the grill, occasionally turning, for 15-20 minutes until the skin is quite black. Remove and allow to cool before peeling and deseeding the capsicums. Cut into strips.
Cook the chorizo slices for a minute on each side or until slightly blackened.
In a bowl mix together paprika, olive oil, sherry vinegar, parsley, capsicum and chickpeas. Add the chorizo.
Drizzle the haloumi with a little olive oil before cooking on the BBQ for a minute on each side. Season with chilli flakes and a squeeze of lemon juice. Add to the rest of ingredients and toss gently to combine.