Halloumi cheese is brilliant fun - if you've never tried it before, have a go with this recipe. It is a cheese that you can grill without it melting - it also squeaks when you eat it. In this recipe it is paired with debbie&andrew's harrogate 97% pork sausages, avocados and a rocket salad. As well as being great fun, this recipe is also gluten free!
- 1 pack Debbie and Andrew's Harrogate 97% Gluten Free Pork Sausages
- 225g block halloumi cheese
- 100g bag rocket
- 200g jar mixed antipasti in olive oil, drained
- 1 ripe avocado, peeled, stone removed, and sliced
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- Salt and pepper
- Preheat your grill to its hottest setting.
- Place the sausages on the grill and cook evenly, turning often, for around 15 to 20 minutes.
- Slice the halloumi into 0.5cm slices and add to the barbecue after around 10 minutes. The cheese will need 5 minutes or so to grill.
- In a large serving bowl toss the rocket with the drained antipasti, then add the avocado and red wine vinegar and drizzle with a little honey. Toss well and check for oil and vinegar - add more of one or other to taste. Season with salt and pepper.
- Now slice the cooked sausages and cheese into slivers on the angle and add to the top of the salad before serving.
This recipe is also ideal for the barbecue.
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This recipe originated from the recipe section of debbieandandrew.co.uk
Many thanks to debbie&andrew's sausages for kindly giving Cookipedia permission to use the their recipes.
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