A festive favourite from Monkey Chum!
While TV shows and global brand advertising like to promote winter wonderlands and white Christmasses, South African’s will know that the best way to celebrate on Christmas Day, or during the Festive Season, is with a good-old-fashioned braai. So, prep the Weber and try Monkey Chum’s Grilled Halloumi Salad on your next Little Eden breakaway:
You Will Need:
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 20g fresh parsley, chopped
- 40g pine nuts, toasted
- 150g fresh asparagus, trimmed
- 150g baby marrow, cut into ribbons (Try your potato peeler for this!)
- 1 red sweet pepper, cut into thick strips
- 180g Halloumi, cut into 5mm-thick strips
- Salt and pepper, to taste
How To:
- Prep your Weber braai.
- In the meantime, mix the olive oil and garlic in a bowl. Coat the asparagus and red pepper in half of the mixture.
- Grill the asparagus and red pepper on medium heat on the braai for approximately 5 minutes, turning to char on both sides. Remove from the heat and keep warm.
- Toss the baby marrow ribbons in the other half of the olive oil and garlic mixture before placing on the grill, as well. Char the baby marrow for approximately 3 minutes, so the ribbons remain tender. Remove from the heat and keep warm.
- Season the halloumi strips with salt and pepper. Place on the braai and grill until golden and charred slightly. Remove from the heat and keep warm.
- Arrange the vegetables and halloumi on a serving platter. Drizzle with lime juice, toasted pine nuts and chopped parsley. Serve with additional lime wedges.