Grilled Haloumi Cheese with Preserved Lemons and Olives by Chef Jeremy Meltzer

Behind the Recipes

Makes 6-8 servings

INGREDIENTS:

1 lb. Haloumi cheese
2 preserved lemons
1/2 lb. of mixed pitted olives
3 sprigs of fresh rosemary finely minced
1 clove garlic finely minced
Murray River salt flakes
fresh ground black pepper
3/4 cup of Yellingbo extra virgin olive oil

PREPARATION:

1. Marinate cheese in Yellingbo olive oil with preserved lemon, rosemary and olives for at least 1 hour.

2. Heat grill to 375 degrees F. Then grill all items for about 2 minutes, laying the cheese flat on the grill. Haloumi cheese is a harder cheese, and great for grilling because it holds its shape.

3. When cheese is lightly browned, move to serving platter and garnish with fresh rosemary, best served warm with your favorite crusty bread and a glass of Australian Shiraz!

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