i’ve already been to a barbeque this year. it was on that lovely, hot weekend near the end of march. the hosts were eager and i was willing. it was so nice. and then, it snowed last friday. just a tiny bit, but, despite spring being “here” and all, 99.999% of my meals are still being cooked inside. good thing all you need to grill food is a grill pan.
if you’ve never grilled radicchio before, you have to try it, and if you think you’re not a fan of radicchio, you really have to try it grilled. the wedges suck up flavour and get all wilty and blacken but they still stay distinct and even hold a little crunch after all of that. the vegetable marrow, very much like zucchini (which you can use in place of vegetable marrow if you like), could get too soft over high heat, but don’t let it. i think of this meal as a warm salad, so i like the vegetable marrow grilled but not all mushy.
oh, charring is nice, isn’t it? the one time you’re rewarded for taking things a little too far. those grill marks equal flavour. but! i do not suggest grilling your halloumi in a grill pan, even though i throw it on the bbq all the time. on a grill pan, the cheese tends to melt between the groves and even on a seasoned pan, that makes it almost impossible to get the cheese slices off. i use a non-stick pan instead. yes, another pan to wash but have you had fried halloumi? SO worth it.
halloumi with grilled radicchio and vegetable marrow
4 vegetable marrow (or zucchini), sliced lengthwise
2 small radicchio, quartered, including loose leaves
1 block of halloumi, sliced crosswise into 12
handful basil, chopped
zest of one lemon
3 tbs extra virgin olive oil
1 tbs red wine vinegar
juice of ½ lemon
1 tsp dried thyme
1 tsp dried marjoram
¼ tsp kosher salt
¼ tsp ground black pepper
whisk marinade ingredients together in a large bowl. add radicchio and vegetable marrow slices, toss well and allow to sit for 20 minutes.
heat a grill pan over medium high heat. grill all of the vegetables on all sides until slightly charred, and the radicchio wedges have wilted. return the grilled vegetables to the bowl with the remaining marinade and toss well.
heat a non-stick pan over medium heat. fry halloumi slices on both sides till golden, about 2 minutes per side.
transfer vegetables to a serving platter, lay halloumi slices among them and pour any remaining marinade over top. sprinkle with basil and lemon zest. serve immediately.
serves 4 as a starter or side.