I really thought that spring had arrived – the weather was starting to get sunnier and temperatures were warming up…
But then it got really cold again. And started raining. Lots. And then I got sick. And then bubs got sick. And then my poor father-in-law had an accident while in New York on holiday and had to have surgery (he’s much better now though). Needless to say, it’s been a rather depressing week.
So last night, as I was starting to feel better (not bubs though – she’s completely miserable at the moment), I decided to make a dish which reminded me of sunnier days and warmer climates, despite the fact that it’s cold and gloomy outside. Because I know that spring is going to be here at some point, even if she’s taking her sweet time about it.
You’ll notice that the ingredients list doesn’t have any real quantities – that’s because it’s all down to taste. The haloumi skewers were an idea from the latest Taste magazine in a feature on using herbs more in your cooking. I switched the suggested sourdough with ciabatta and served it with a light salad, instead of the grilled meats suggested. However, this would be an excellent addition to any barbeque and I would also happily serve the skewers with a green salad and grilled steak or chicken. I also didn’t skewer sage leaves with the bread and cheese as suggested, mostly because my sage plant is trying to recuperate from winter and I didn’t want to raid it of all its leaves. Instead, I infused the oil with a little bit of chopped up sage and dried sage and brushed that over the skewers.
Haloumi and ciabatta skewers with prosciutto and roast capsicum salad
ciabatta (or sourdough) bread, cubed
fresh sage, finely chopped and/or dried sage
extra virgin olive oil
boiled eggs, cut into quarters (I used one per person)
salad leaves (I used baby lettuce leaves – a good handful per person)
roasted capsicum, sliced (I used one per person as they were small)
prosciutto (I used 2-3 slices per person – omit if doing vegetarian)
Soak bamboo skewers for at least 15 mins so they don’t burn when on the grill. (If you haven’t roasted your capsicums yet, do this now by rubbing them with olive oil and putting them in your oven under a high heat or place on top of a gas flame until the skins are blackened and then place them in a bowl, covered with gladwrap until they collapse. Peel off the skins and remove the seeds and stalks.)
Meanwhile, add the sage to a good glug of olive oil and leave to infuse for a bit.
Thread the haloumi and bread onto the skewers, alternating as you go. Brush them with the sage infused oil.
Assemble your salad by placing torn up prosciutto on the bottom of each plate. Put the salad leaves in a bowl, sprinkle a bit of balsamic vinegar and olive oil over and then using your hands, toss gently to coat all the leaves. Place a good handful of leaves on top of the prosciutto. Then strew strips of roast capsicum on top of the leaves. Place quartered boiled eggs on top.
Heat up a grill pan on medium high heat. Grill the haloumi and bread skewers until the cheese gets a nice crust and starts to melt. Place 2-3 skewers on top of or alongside your salad for each person and serve immediately.