As far as I’m concerned, Halloumi with roasted grapes and truffled honey is the ultimate starter or appetiser. It’s sweet, it’s salty and the truffled honey gives it the most incredible umami hit. If you don’t have truffled honey, simply swap it for the best quality regular honey you can find.
Since going into confinement, I’ve been subconsciously developing a mental list of things I miss. There’s of course the obvious, ie. spending time with family and friends, and then there are other more unexpected things, such as taking the metro, food shopping without waiting in line, and going out for a good truffle-loaded meal. Now, this last one isn’t something I do often. Going out for a big bowl of truffle pasta or a truffle omelette is a treat, but it’s something I’ve been particularly missing at the moment. Luckily, I had a jar of the most divine truffled honey in the pantry and a surge of creativity that led me to create this dish: Halloumi with Roasted Grapes and Truffled Honey.
I know many of you may be thinking that you’ll never find truffled honey during confinement but you may surprise yourself. A lot of supermarkets have sold out of basic items, but more luxurious items (yes that means truffles) are still in stock. I recommend having a look and if you still can’t find it, use a regular, good quality honey instead. It’s also important to serve this dish straight away while the halloumi is still nice and warm. When it sits for too long at room temperature it can become hard and too chewy.
Halloumi with Roasted Grapes and Truffled Honey
Ingredients
- 1 large bunch of red grapes preferably seedless
- 1 tbsp of olive oil
- 1 tbsp of red wine vinegar
- 1 tbsp of honey
- A pinch of dried thyme
- 2 blocks of halloumi
- 1 tbsp of truffled honey
- Dried edible flowers to decorate (optional)
Instructions
- Preheat the oven to 180°C.
- Place the grapes on a baking tray lined with baking paper. Drizzle with oil, vinegar and honey then sprinkle over the thyme with a generous pinch of salt and pepper.
- Bake for 15 minutes then set aside to cool slightly.
- Cut the haloumi into batons or slices. Heat a splash of oil in a non-stick frypan. Cook the halloumi on medium-high heat until nice and golden on all sides. Reduce the heat and add the truffled honey. Gently toss the halloumi to make sure it’s well coated.
- Serve the halloumi next to the grapes and decorate with dried edible flowers.
0 Comments