Say haloumi to this dish with Mediterranean veg

Haloumi with Mediterranean vegetables. NA
Haloumi with Mediterranean vegetables. NA
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This week our culinary delight comes from Paul Topliss, head chef at the Mill Inn.

Chargrilled haloumi on a bed of Mediterranean vegetables


l 2 tbsp olive oil

l 1/2 red onion – chopped

l 2 cloves garlic – crushed

l 1/2 red pepper – chopped

l 1/2 yellow pepper – chopped

l 1 courgette – chopped

l 1/2 aubergine – chopped

l Selection of mixed herbs

l 1 packet haloumi

l Basil pesto (recipe below) or you can buy

l Balsamic vinegar

For pesto (if making):

l 1 oz fresh basil

l 1 clove garlic

l 1 tbsp pine kernels

l 1/2 oz grated parmesan

l Olive oil to consistency


l Cut haloumi into triangles.

l Heat a chargrill pan until smoking and grill haloumi for 40 seconds each side, place in an oven at 150C until warm through

l In a saucepan heat oil and then add the onion, garlic and mixed herbs and peppers and flash fry.

l Add courgette and aubergine, cook until veg starts to soften.

l Place veg into a ring mould on a plate, remove mould and gently place haloumi on top.

l Drizzle basil pesto and balsamic around edge.

l Garnish with mixed leaves.

For basil pesto:

l Blitz all dry ingredients.

l Gradually add olive oil until you reach required consistency