Chargrilled marinated haloumi with carrot and cummin ribbons. Recipe

A spiced haloumi cheese dish with a crunchy carrot salad.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • For the marinade
  • Halloumi cheese : 300 g
  • Olive oil : 30 ml
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Red chilli(s) : 1 whole
  • Flat leaf parsley : 0.25 bunch
  • For the rest of the recipe
  • Carrot(s) : 6 whole
  • Cumin seed(s) : 10 g
  • Red chilli(s) : 1 whole
  • Garlic clove(s) : 2 whole
  • Flat leaf parsley : 0.5 bunch
  • Olive oil : 50 ml
  • Maldon salt : 6 pinch(es)
  • Lemon(s) : 1 whole
  • New potato(es) : 300 g
  • Unsalted butter : 60 g
  • Fennel seed(s) : 1 Tsp


  • ETAPE 1

    De-seed the chilli, pick the leaves from the parsley and finely slice. Mix all the ingredients together and marinate the cheese for as long as possible. Cook on a heated grill for 2 minutes on each side.


    Cook the new potatoes in boiling water until tender,drain then and crush with a fork, add the butter and cumin seeds and keep warm.
    Peel the carrots and slice lengthways finely on the mandolin. Crush the garlic into a paste, finely chop the chilli and parsley. Zest and juice the lemon.
    Dry roast the cumin seeds in a pan then add the oil, chilli and garlic. Fry for a further 2 minutes then pour over the carrots. Finish with the lemon juice, zest and the parsley. Season to taste.

  • 3. TO PLATE

    Spoon the crushed potatoes onto the middle of the plate.
    Place a neat pile of ribbons in the centre of a plate and lay the grilled cheese on top. Drizzle any dressing around the side.

Chef's tip

«The longer the marination the better the flavour, overnight in the fridge is best.»

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