Entertaining Side

Barbecued haloumi and peach with hot honey

Name: Haloumi and peach with hot honey recipe
Yield: 4
Ingredients: Extra virgin olive oil, to grease; 3 (200g each) blocks haloumi (we used Will Studd Aphrodite Halloumi), drained, sliced lengthways horizontally; Baby red vein sorrel, to serve; 250g organic honey; 1 long red chilli, seeds removed, finely chopped; 1 sprig rosemary, halved widthways; 20.00 ml thinly sliced fresh ginger; 1 cinnamon quill; 2 Asian (red) eschalots (from Asian grocers and specialty greengrocers), thinly sliced (we used a mandoline); 20.00 ml caster sugar; 40.00 ml sherry vinegar; 60ml olive oil; 1 large peach, stone removed, roughly cut into 1cm pieces

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Barbecued haloumi and peach with hot honey

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by Dominic Smith

Dec 13, 2024

While being a delicious vegetarian side, this hot honey haloumi recipe will be enjoyed by everyone at your table. The sweetness of freshly cut peaches balance with the salty haloumi cheese, and the fragrant hot honey cutting through with some spicy zing. Vibrant, aromatic and full of flavour, this easy side dish is one to keep on rotation for summer.

Extra virgin olive oil, to grease
3 (200g each) blocks haloumi (we used Will Studd Aphrodite Halloumi), drained, sliced lengthways horizontally
Baby red vein sorrel, to serve

Hot honey

250g organic honey
1 long red chilli, seeds removed, finely chopped
1 sprig rosemary, halved widthways
1 tbs thinly sliced fresh ginger
1 cinnamon quill

Peach salsa

2 Asian (red) eschalots (from Asian grocers and specialty greengrocers), thinly sliced (we used a mandoline)
1 tbs caster sugar
2 tbs sherry vinegar
1/4 cup (60ml) extra virgin olive oil
1 large peach, stone removed, roughly cut into 1cm pieces

Method

1.

To make the hot honey, place the honey in a small saucepan over medium heat and bring to a gentle simmer. Remove from heat, add all remaining ingredients, stir gently to combine and stand until cooled to room temperature, to allow to infuse.
2.

Meanwhile, for the salsa, place eschalot, 2 tsp salt flakes and sugar in a large bowl and toss to combine. Stand for 15 minutes, then add vinegar, oil and peaches and toss to combine. Set aside at room temperature until ready to serve.
3.

When ready to serve, gently reheat honey over medium-low heat until hot.
4.

Preheat a lightly greased barbecue flat plate or frypan to high. Sear haloumi for 1-2 minutes, turning occasionally, until charred and golden on both sides. Arrange haloumi on a large platter, drizzle with hot honey and spoon over salsa.
5.

Scatter with baby sorrel to serve.