It is "Grilling" week at Tuesday at the Summer Table this week, and although I have posted this recipe before, it is such a perfect BBQ dish that I thought I would do it again. Whether on it's own as a quick meal or as a side dish for a BBQ this is a great recipe. The unusual texture and salty taste of the haloumi really makes it special!
-chorizo sausages (2-3): sliced
-250 g haloumi cheese: cut into thin strips
-punnet of cherry tomatoes: cut into halves
Cook the pasta and drain.
Fry the chorizo on the flat BBQ plate, or pan fry in a small amount of olive oil.
On the same flat plate or pan, cook the haloumi for a minute or two on each side until it is golden in colour. After it cools, cut into bite sized pieces.
Add both of these to the pasta, along with the cherry tomatoes and mix through.
Serve, garnishing with spinach leaves and cracked black pepper.
This is a photo of a typical Aussie bloke cooking a BBQ - note the bottle of beer in hand which is sometimes used to pour over the steak or onions and gives them a great flavour. And you can even cook a chook (chicken) on a beer can:)
Linking to Tuesday at the Summer table with Debbie at A Quilters Table.