Cannellette

Sunday needs barbecueing and therefore I bring you a recipe! A vegetarian one today, just for the fun of it, and with a slightly unusual ingredient to spice things up: Halloumi. 

Halloumi is a small, elastical and crustless white cheese from the Middle East. It hardly melts and is therefore wonderful to prepare on the barbecue.

Grilled Halloumi with a lemon-coriander-almond pesto.

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Ingredients

A block of Halloumi 

For the pesto

A large handful of coriander stalks with leaves
1 clove of garlic
1 red chilipepper
2 tablespoons of white almonds
half a teaspoon cumin seeds
half -1 salted lemon
1-2 tablespoons of moisture from the jar

Method

1. Slice the halloumi in thick slices and grill the slices.
2. Mix the ingredients for the pesto in a blender to form a puree. Cautiously add 125 ml of olive oil or enough to make a smooth sauce.
3. Serve the grilled halloumi with the pesto (I never said this was a difficult dish).

Halloumi tastes quite salty, quite like feta, so it nicely combines with the slightly sour taste of the pesto.

Enjoy!