Saturday, October 9, 2010
Grilled prawn and halloumi salad
Peel and devein prawns. Collect cherry tomatoes from garden. Cut halloumi into squares. Separate the layers of a small red onion (not pictured) and cut into squares.
Put prawns, cherry tomatoes, cheese, and onions on skewers, and grill the ingredients until cooked (prawns should be pink throughout; cheese should be barely charred; tomatoes should be starting to burst; onions should be softening).
Wash and rip lettuce. Add a sliced Armenian cucumber, maybe some fresh oregano and mint, and the roasted ingredients. Toss everything with a lemon-olive-oil-garlic dressing. Serve with chardonnay or your favorite rose.