recipes > Grilled Haloumi Marinated with Charmoulah
Food like this makes you want to cook, eat and enjoy with friends and family.
This recipe from Tom Kime, private chef and food consultant, will bring the exotic flavours of the world to your kitchen. This dish is a fantastic combination of bright primary colours, resembling an abstract stain glass window.
Tom Kime has worked with Rick Stein and Jamie Oliver (even cooking at his wedding) and is now a private chef and food consultant. He travels to countries renowned for their street food and recreates the recipes to bring the exotic flavours of the world to your kitchen.
This dish is a fantastic combination of bright primary colours, resembling an abstract stain glass window. The charmoulah marinade contains peppers, tomatoes, saffron, spices, mint and coriander these rich reds work brilliantly with the white of the grilled Haloumi. Food like this makes you want to cook, eat and enjoy yourself with friends and family.
- 2 roasted peppers
- ½ teaspoon salt
- ¼ teaspoon powdered chillies
- ¼ teaspoon saffron strands
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 150g cherry tomatoes, halved
- 4 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 3 sprigs of coriander picked and roughly
- 20 leaves of mint roughly chopped or
- 200g haloumi cut into thin 1cm slices.
- 1 lemon zested
- 1 tablespoon of ground oregano
- 1 tablespoon of olive oil
- Place the raw peppers on a pre-heated
hob (electric or gas flame.) Blacken the peppers on all sides for about 12
minutes; you want them to be completely charred all over. When done, remove from the heat and place in
a bowl and cover with cling film and leave to cool. The trapped steam will soften the skin and
lift the skin from the flesh. When cool
remove all the skin and the seeds.
- In a bowl mix all the dried spice ingredients
with the salt. Finely chop the peeled
red pepper and add with the halved cherry tomatoes. Roughly tear mint and add to the bowl.
- Chop the fresh coriander, reserving a
third to garnish at the end. Mix
altogether with the spice mix and the lemon juice and olive oil. Check the seasoning, the paste should be
sweet from the roasted peppers, sour from the tomatoes and lemon juice salty
and hot and spicy. There should be a
depth of flavour and freshness from the tomatoes, mint and coriander.
- Take the slices of haloumi and marinate
with the lemon zest, dried oregano and olive oil. Pre-heat a griddle pan or frying pan and add
a little olive oil. Sear the haloumi for
2 minutes on each side until golden brown.
Mix together with the charmoulah marinade of roasted peppers.
Le Petit Rosé
The perfect partner for this dish.See more about this wine
How about another course
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