Chilli barbecued halloumi with courgette salad
125ml lemon juice
2 tbsp olive oil
1 clove garlic, chopped
1 fresh long red chilli, thinly sliced
750g halloumi cheese, cut into 1cm thick slices
170g asparagus, trimmed
½ cup loosely packed fresh mint leaves
50g sorrel or beetroot leaves or spinach
Combine lemon juice, honey, oil, garlic and chilli in a small jug.
Place halloumi in a large shallow glass or ceramic dish.
Pour half the juice mixture over halloumi; cover and refrigerate for an hour.
Reserve remaining juice mixture for dressing.
Using a vegetable peeler, peel courgette and asparagus into thin long ribbons and rounds.
Combine courgette, asparagus and mint in a large bowl; place on a platter.
Cook halloumi, on a heated oiled grill plate (or grill or bbq flat plate) over medium-high heat for 11/2 mins on each side or until browned lightly.
Pour any remaining marinade from dish over halloumi; cook for a minute to caramelise.
Serve halloumi with salad, drizzled with reserved dressing.