What we're talking about

Ed on Ask Bob Hart a food question Hi Bob, I am joining the frustrated listeners who find that dool.com.au does not exist. PLEASE, where is the site?Regards, ... more
Christine Campbell on Bob Hart's Roasted Chilli Corn Hi Bob,You mention chipotle mayoin some of your recipes but, search as I may, I can't find the recipe on the ... more
Robert on Ask Bob Hart a food question BobIs the DOOL for real?I can't find it anywhere online. Tried www.dool.com.auIt doesn't exist.Rob. more
Charles on Bob Hart answers your questions Hello Bob,Could you please let me know what days and times you do talk back on radioRegardsCharles more
Charles on Bob Hart answers your questions Hello Bob,I want to buy a gas Webber BBQ. Please advise what moders and features you recommend. Please advise also places I ... more
Lindy Arthur on Ask Bob Hart a food question Afternoon Mr. Hart,I keep hearing your ad on 3AW - Dool? skillet. And I google the www.dool.com.au but do not come up with ... more
David Bracken on Ask Bob Hart a food question Hi Bobplease tell me where I can find the frypan you are advertising on AW. I can't find it on the net.Thanks DB more
susan on Ask Bob Hart a food question Hi Bob, Can you give me your toasted cheese sandwich recipe? I missed half of it today when I received a phone call during ... more
Keith on Ask Bob Hart a food question Hi Bob,i cant remember if it was last week or the week prior you talked about an amazing steak sauce recipe that had my ... more
Joy Farnan on Ask Bob Hart a food question Hello Bob.When having a roast, I put in a whole garlic with the veges, (as I had seen the experts do). Well, the garlic ... more
Anthea on Ask Bob Hart a food question Hi BobYou mentioned a book from which you made Zucchini Fritter for you daughters vegetarian partner. Can you please tell me ... more
Colleen on Ask Bob Hart a food question Hi Bob, the other day you mentioned a BBQ sauce for steak, various engredients. It did have butter in the recipe,possibly ... more
Colleen on Bob Hart's delicious recipes Last week you gave a steak sauce or gravy on the programe and I was driving. Could I please have it again as my husband ... more
Tanith on Bob Hart's delicious recipes Hi BobI heard you talk about Shabu Shabu sauce last week so went out and bought a bottle. Could yyou please post the steak ... more
Claude Z on Bob Hart's spicy Korean wings Hi Bob, i was listening to you last week when you mentioned a sauce recipe based on the Japenese Kupi sauce. While i was ... more
Jansen on Ask Bob Hart a food question Hi I'm trying to find the steak sauce recipe you spoke of, but not sue what heading it would be under? Thx more
judy on Ask Bob Hart a food question Bob, was driving on the Hume Highway on 26/04/12 and heard your delicious steak sauce recipe with Asian ingredients. Could I ... more
Matt Brown on Ask Bob Hart a food question Hi Bob,On Thursday 26 April, you gave out a recipe for the most amazing steak sauce... Could you please let us all know ... more
Peter Coutts on Ask Bob Hart a food question Hi Bob.This week you gave a recipe for a perfect Steak Sauce.I cannot find it on this list.It was the Asian Style one.Can ... more
Lyn on Ask Bob Hart a food question Hi Bob, On Thursday you where talking about an Asian Sauce to have with steak??? cant find the recipe on your list? more

Bob Hart's Grilled Halloumi & Chorizo

Posted by: Bob Hart | 10 January, 2012 - 10:31 AM

Side dishes are a vital ingredient of any barbecue banquet, but they should have an element of barbecue creation involved, and not be simply a bought salad, or something whipped up, by somebody else, in a kitchen. My halloumi and chorizo salad is a perfect example of what I mean, and a great way to kick things off.

First, place a couple of large, red capsicums on the grill, covered of course, and turn them as they blacken. When they are black all over, place them in a large bowl and cover the bowl with plastic wrap. After 10 minutes or so, take off the plastic, peel off the blackened skin, halve and seed them and cut them into strips. Place the strips in a large salad bowl.

Grill a couple of cobs of corn directly on the grill, turning them as the kernels darken and a few blacken, for 6-8 minutes. Slice the kernels from the cobs and add to the capsicum strips. Grill a couple of lightly oiled, cured chorizo sausages, which you have sliced into 8mm slices at an angle, until they are cooked through with grill marks. Add to the bowl, along with a generous handful of broad beans, fresh or frozen, which you have cooked in boiling, salted water and double-peeled.

Dress this salad with 4tbs EV olive oil, 1tbs sherry vinegar, a pinch of smoked paprika and a handful of chopped, flat-leaf parsley.

Finally, slice, on an angle, 250g of good halloumi - the Cypriot Aphrodite Halloumi is my favourite - into 5mm slices, drizzle with EV olive oil and grill carefully, using your most efficient metal spatula (or a new paint scraper which is a useful barbecue tool), for about 1 minute on each side, turning to achieve dark grill marks. Season the cooked cheese with salt (if necessary), chilli flaked and a squeeze of lemon. Add to the salad, toss gently, and serve in small bowls immediately.

Note: Grilling halloumi so that it does not stick too badly to your grill is a bit of an art, but one worth developing. But remember, if some sticks, it is easily burned and brushed off. The flat grill surface of a Weber Q - cleaned and oiled, of course - probably works best.

3AW Food - Eating Melbourne

3AW is Food: Melburnians love to eat so it's fortunate we live in the culinary capital of Australia. On this dedicated food page you will find the latest recipes by Bob Hart as well as Tony Leonard's Pub of the Week reviews. La Luna head chef Adrian Richardson also serves up a dish from his own cook book and food reviewer Ela Carte visits one of Melbourne's hottest eateries weekly.