haloumi with grilled peaches & honey
- 4 medium yellow peaches (600g)
- cooking oil spray
- 850g (1¾lb) block haloumi (see tip)
- 2 tablespoons finely chopped oregano
- ½ cup (175g) honey
- ¼ cup (60ml) lemon juice
- ¹⁄³ cup oregano leaves, extra
1. Halve peaches and remove stones. Cut halves into quarters.
2. Heat a chargrill pan (or frying pan) over high heat. Spray cut sides of peaches lightly with cooking oil spray. Cook peaches, cut-side down, for 2 minutes or until grill marks appear.
3. Cut the block of haloumi in half lengthways. Cut each piece in half diagonally to form four triangle-shaped blocks. One at a time, place each triangular-shaped block of haloumi on a flat edge and cut into four thinner triangle pieces (you will have 16 triangle-shaped pieces of cheese in total).
4. Line a large frying pan with greased baking paper. Place pan over a high heat. When pan is hot, cook half the cheese triangles for 1 minute each side or until golden. Remove from pan and keep warm. Repeat with remaining cheese. Discard paper.
5. Return cooked cheese to pan with grilled peaches, oregano, honey and lemon juice. Turn peaches and haloumi in mixture to coat. Season to taste with freshly ground black pepper.
Serve warm straight from the pan, if you like, with extra oregano scattered on top.
Tip: You can also use smaller blocks of haloumi to make up the total weight.
Prep: Cut haloumi to size 1 day ahead.
Recipe from The Australian Women’s Weekly Grazing Boards, Are Media Books, RRP $49.99, available where all good books are sold & at www.awwcookbooks.com.au