Australian Gourmet Traveller - (03)March 2019 (1)

16 small radishes

500 gm haloumi, thickly sliced

Olive oil, for brushing

100 gm butter, chopped

1 tbsp sherry vinegar

Juice of ½ lemon

Seeds from ½ pomegranate

½ pink lady apple, thinly

sliced

Coarsely chopped mint,

to serve

1 Preheat a barbecue to high.

Thread radishes onto skewers,

alternating with haloumi. Brush

with oil, season with salt to taste

and grill, turning occasionally,

until charred and radishes are

almost tender (4-5 minutes).

Slide radishes and haloumi from

skewers onto a serving plate.

2 Combine butter and vinegar

in a small saucepan over low

heat and stir until melted and

emulsified. Season to taste,

then pour over radishes and

haloumi. Squeeze lemon

juice over the top and toss

with remaining ingredients

to serve.➤

Haloumi and radish skewers

with apple and pomegranate

SERVES 4 // PREP TIME 15 MINS // COOK 5 MINS

Barbecued haloumi served with a squeeze of lemon

is a classic, but it goes up a level served with grilled

radish and a salad of crunchy apple and pomegranate.

Haloumi skewers & text page
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