Haloumi sizzled in butter is pretty delicious, but teamed up with roasted grapes it's even better!
250g (about 8 ounces) red grapes 1 Tbsp honey 1 Tbsp balsamic vinegar ½ baguette (French stick), sliced not too thinly 200g (about 7 ounces) haloumi 1½ Tbsp butter A few sprigs fresh mint leaves
1 Preheat oven to 200°C (400°F). Wash and dry grapes, then remove them from the stems (if roasting the grapes to use as a garnish, cut into small bunches of 3-4 grapes with scissors). Soften honey by putting it in a small bowl set inside a large bowl of hot water (or microwave it for a few seconds). Mix in balsamic vinegar. Put grapes in a small shallow ovenproof dish lined with baking (parchment) paper. Toss to coat in the honey and balsamic.
2 Roast the grapes for about 30 minutes, or until they are somewhat wrinkled and starting to burst their skins; stir gently with a large spoon once or twice during baking.
3 Lightly char the slices of bread on both sides on a preheated barbecue grill rack over gentle heat; take care as the bread burns easily. Alternatively, cook bread under an oven grill, or in a hot ridged grill pan.
4 Pat haloumi dry with paper towels. Slice haloumi 5mm (about ¼”) thick. Heat a medium frying pan (skillet) over medium heat (use a large frying pan if cooking extra haloumi rather than crowding the pan). Let the pan get nice and hot, then add the butter. Once it has melted and is sizzling, add haloumi. Cook quickly until haloumi is golden brown on both sides, turning with a spatula.
5 Transfer haloumi to grilled bread. Arrange a little cluster of grapes on top. Spoon over some of the balsamic and honey syrup and garnish with mint. Serve immediately.