Haloumi is a cooked cheese in the same family as mozzarella. It becomes even more delicious when grilled but needs to be eaten straight away, otherwise toughens and becomes rubbery if left to get cold.
Serves: 4
INGREDIENTS
400 grams slim asparagus
300 grams haloumi cheese
olive oil
sea salt and freshly ground pepper
Dressing
1 tablespoon olive oil
250 grams streaky bacon (we use Freedom Farms)
2 tablespoons red wine vinegar
1 clove garlic, crushed
¼ cup hazelnuts, roasted, skinned and roughly chopped
1 tablespoon chopped flat-leaf parsley
METHOD
Preheat a ridged grill or sauté pan.
Snap the tough ends off the asparagus and discard. Toss with olive oil and season. Grill until just cooked but still with some bite. Set aside.
Dressing: Heat the olive oil in a large sauté pan and cook the bacon until crisp and golden. Drain on kitchen towels. Add the red wine vinegar and garlic to the bacon fat in the pan and cook for 1 minute. Stir in the hazelnuts and parsley. Season.
Slice the haloumi 2 cm thick, brush both sides with olive oil and season with pepper.
Grill on a ridged grill or in a sauté pan for 1 minute each side until golden and warmed through.
To serve: Arrange the asparagus on plates and top with the bacon and haloumi. Spoon over the warm dressing and serve immediately.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.