Recipe: Heavenly Haloumi

Image source: Contributed

Grilled Cedar street buffalo Haloumi and Honeydew Melon Salad with mint and walnut pesto

Buffalo Haloumi is available at the Cedar Street Cheese stall at the Noosa Farmers’ Market every Sunday from 7am until 12noon

Serves 4


• 150gm Buffalo Haloumi, cut into 5mm slices

• 1 honeydew melon, 1/2 scooped into balls, 1/2 cut into strips

• 80gm walnuts, roasted

• 1/2 cup mint leaves + leaves to serve

• 1/2 cup flat parsley leaves

• 1 clove garlic

• 100ml extra virgin olive oil

• 20ml lemon juice

• salt and pepper


Place half of the walnuts, the mint, parsley, garlic, olive oil, lemon Juice and salt and pepper into the bowl of a food processor and blend until fine.

Lightly oil the slices of haloumi and grill or fry until golden.

Spoon a tablespoon of pesto onto each of four plates and arrange the melon and haloumi on each.

Decorate with mint leaves and the remaining walnut halves.



About the Author /

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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