Since I’ve started writing this blog I’ve had a growing number of people contact me letting me know that they’ve cooked one of the dishes I’ve made. This gives me so much satisfaction and keeps me motivated to continue to share what I’m cooking. That’s what it’s all about. If I can post a recipe that inspires someone else to try and cook something new, then I’m happy.
Sharing recipes is what I love about cooking. Each time someone makes a dish, the recipe is open to interpretation and always tastes and looks a little different. How lucky are we that we’ve got so many recipes on the internet to inspire us. I must say, I do cheat on my wall of cook books with my laptop more and more frequently, but there’s still nothing better than sitting up on the couch, food channel on the telly, cuppa in hand and a pile of cookbooks to flick through. Total bliss. Oh and add some rain on the tin roof. Even better.
This recipe was given to me by my grandma, Mim about a year ago and comes from a delightful food blog named mattersofthebelly. You should check it out! Lovely photography and some yummy meal ideas. I’ve added the teaspoon of sugar to the recipe as the first time I made it – my strawberries lacked the sweetness I was looking for. I also reckon it needs heaps of mint!
It’s perfect served as a starter or for something a little different on a meat free Monday. It’s so easy and quick to make and simply impossible NOT to impress your guests with. The flavours really work well together too. The sweetness of the strawberries with the saltiness of the cheese, topped off with the crunchy texture of the nuts and freshness of the mint. A winning combo.
Thanks Noha for the recipe inspo. I’ll be making this one again.
grilled haloumi w strawberries (serves 4-6 adults as a starter)
2 x packets of haloumi (180 grams each), thinly sliced (about 1 cm thick)
1 1/2 punnets of strawberries, stems removed and cut in half
1/4 bunch of fresh mint, leaves torn
80 grams of pine nuts
2 tablespoons of balsamic vinegar
2 tablespoons of honey
1 teaspoon of castor sugar
Salt and freshly cracked pepper
- In a small saucepan, toast the pine nuts for approximately 5 – 7 minutes or until they start turning brown on the outside. Be careful not to burn.
- In another small saucepan, add the strawberries, balsamic vinegar, honey, sugar, salt and pepper and cook on a low heat for about 8 -10 minutes or until the strawberries become soft and jam like. Stir gently as they cook.
- Grill the haloumi on the barbie or a griddle pan until nicely browned and charred on the outside, turning over half way through the cooking process. This should take about 10 minutes.
- When ready to serve, lay the haloumi out on a large platter, pour the strawberry sauce over the top and scatter the nuts and mint on last. Serve with some crusty bread.
If you make this dish, please leave your comments below, or send me a pic here as I’d love to share it on the blog. xx