Smørrebrød with Halloumi, Grilled Vegetables and Herb Oil
Halloumi with Grilled Vegetables and Herb Oil © kvalifood.com
Halloumi on rye bread is one of the newer additions to the smørrebrød repertoire and shows that the tradition is still developing. Halloumi is a Cypriot cheese that can be grilled without melting, and it gets a crisp, golden crust with a chewy, salty core that gives texture and resistance. The grilled vegetables — courgette and pepper — add sweetness and a smoky flavour, and the herb oil of parsley and mint gives a fresh, green finish. It is a vegetarian smørrebrød with enough substance to satisfy, and it works well as part of a varied lunch spread where it breaks from the traditional meat and fish pieces.
Ingredients
Yields 4 servings
Herb oil
- 1 bunch parsley
- ½ bunch mint
- ½ dl olive oil
- 1 tsp lemon juice
- salt
Grilled vegetables
- 1 courgette, cut into 5mm slices
- 1 red pepper, cut into strips
- 1 tbsp olive oil
- salt
- pepper
Grilled halloumi
- 250 g halloumi, cut into 1 cm slices
- 1 tbsp olive oil
To serve
- 4 slices dark rye bread
- butter, for the bread
- fresh mint
- fresh parsley
- flaky salt
- coarsely ground black pepper
- lemon slices
Directions
Herb oil
Blend the parsley, mint and olive oil to a smooth oil. Strain through muslin. Season with lemon juice and salt.
Grilled vegetables
Brush the courgette and pepper with oil. Season. Grill over high heat for 2–3 minutes per side.
Halloumi
Brush the halloumi slices with oil. Grill or fry in a hot pan, 2 minutes per side, until golden.
To serve
Butter the rye bread. Arrange the grilled vegetables. Lay the halloumi slices on top. Drizzle generously with herb oil. Garnish with mint, parsley, lemon slices, flaky salt and pepper.