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We all know that the barbecue makes meat delicious. Aussies have also known for a long time that it's just as good for seafood. Sadly, the barbecue's potential for cooking vegetables is often overlooked. This barbecued sweet potato, corn and haloumi salad shows off that potential.

For those unfamiliar with haloumi, it is a salty and squeaky Cypriot cheese originally made with sheep’s or goat’s milk. These days however it’s more commonly produced using cow’s milk. Haloumi is a great source of calcium and it's happily low in fat.

Being a semi-hard cheese, Haloumi keeps its shape well and can be baked, barbecued, grilled or pan-fried. I also enjoy it for breakfast uncooked with a slice of sweet watermelon.

Haloumi cheese can be purchased in some supermarkets or specialty cheese shops. You can substitute feta for haloumi.

Comments

June 17, 2009 at 2:26 pm
(1) oneshotbeyond says:

That looks fresh and fantastic!

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