Grilled haloumi with salsa verde recipe

Grilled haloumi and salsa verde.
Grilled haloumi and salsa verde. Photo: Edwina Pickles

Make the salsa verde just before frying the haloumi so it's still a vibrant green when you serve it.


¼ bunch basil, finely chopped

¼ bunch parsley, finely chopped

2 sprigs thyme, leaves picked and finely chopped

1 clove garlic, finely chopped

1 eschallot, finely chopped

½ long red chilli, deseeded and finely chopped

100ml olive oil plus 2 tbsp

40ml chardonnay vinegar

salt and pepper

4 slices quality haloumi


For the salsa verde, put the herbs, garlic, eschallot, chilli, 100 millilitres olive oil and chardonnay vinegar in a food processor and whiz briefly – the sauce should still have a bit of texture. Season well and set aside.

Put a large frying pan on a high heat, add remaining olive oil and bring almost to smoking point.

Season the haloumi with pepper only (it's already salty enough) and sear it in the pan for a minute or two on each side until golden-brown.

Serve immediately with the salsa verde drizzled over the top.

Serving suggestion: Our heirloom tomato gazpacho.