Wednesday, August 24, 2011

Herbs in all Their Glory

Sorry I haven't posted in a while. Life keeps getting in the way. I've been wanting to share this herb-filled vegetarian recipe as well as my first efforts (not great) at food photography with my new SLR camera.

Grilled Halloumi Cheese with Zucchini, Tomato and Red Onion Salad
(adapted from Simple Vegetarian Recipes, part of the "Cooking for Today" series, published by Whitecap Books in North Vancouver. This is an older cookbook, and I can't find reference to it even on the publisher's website. We have two in the series, though, this one and 'Simple Chinese Recipes')

1 lb. Halloumi cheese

Juice and zest of half an orange
1/4 c. olive oil
2 T. dry white wine
2 T. white wine vinegar
1/2 T. snipped fresh chives
1/2 T. chopped fresh marjoram
Salt and pepper to taste

8 oz plum tomatoes
1 small red onion
1 small zucchini
4 T. olive oil
2 T. cider vinegar
1 t. lemon juice
pinch ground coriander
2 t. chopped fresh cilantro
Salt and pepper to taste
Fresh basil leaves to garnish

Slice cheese thickly and place in a shallow dish. Mix together marinade ingredients and pour over the cheese. Cover and chill for at least 30 minutes.

To make the salad, slice the tomatoes and zucchini thinly and place on a serving plate. Thinly slice the onion and scatter over the tomatoes. Whisk together remaining ingredients, except basil, and drizzle over the vegetables. Cover and chill.

Drain the marinade from the cheese. Cook cheese on a hot grill for 2 minutes, until slightly charred and softened, turning once. Lift onto plates and serve with the salad.

I served it with purchased dolmathes for a refreshing Greek-inspired summer meal.

Thick slabs of cheese in the herby marinade

Yellow zucchini is thriving in my garden this year

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