Ingredients
Serves 4
450g of Haloumi cheese 2 preserved lemons
225g of mixed pitted olives 3 sprigs of fresh rosemary finely minced
1 clove garlic finely minced
Murray River (if possible) salt flakes
Fresh ground black pepper ¾ cup of Yellingbo Extra Virgin olive oil
Method
Marinate cheese in Yellingbo olive oil with preserved lemon, rosemary and olives for at least 1 hour.
Heat grill to approx 190°C degrees. Grill all items for about 2 minutes, laying cheese flat on an indoor grill.
When cheese is lightly browned, place it on a serving platter and garnish with fresh rosemary.
Best served warm with your favourite crusty bread. Haloumi cheese is a harder cheese and great for grilling because it holds its shape.