This text is part of the special book Plaisirs
Because the holiday and grilling season is well and truly underway, why not take inspiration from summer harvests to prepare side dishes to cook, too, on the grill? Savor the happy blend of radish, local “halloumi-style” cheese and fresh herbs from here!
Makes 8 skewers
Ingredients
¼ cup (60 mL) chopped fresh sorrel
¼ cup (60 mL) chopped fresh chives
2 tbsp. (30 mL) chopped fresh mint
Ground gorria pepper to taste
1 minced garlic clove or 1 tbsp. 1 tbsp (15 mL) minced garlic scapes
2 tbsp. 1/2 tsp (10ml) chopped or grated ginger (see variation)
1⁄3 cup (80 ml) camelina oil or melted butter
2 tbsp. (30 ml) verjuice or cider vinegar
Salt to taste
24 large round radishes
400 g local grilling cheese (halloumi style), cut into large 1-inch cubes
Preparation
1. Soak the skewers (if they are made of wood) about an hour before starting to prevent them from burning too quickly on the barbecue.
2. Meanwhile, prepare the vinaigrette by combining all the ingredients except the radishes and cheese (see note). To book.
3. Alternately skewer the radishes and cheese cubes for a total of about three of each food per skewer. To book.
4. Heat barbecue to medium-high, brush grill with oil and cook skewers until radishes and cheese are charred.
5. Remove from the barbecue, place the skewers on a serving platter and generously drizzle with vinaigrette. Serve immediately.
Note. When making the dressing, in step 2, it’s wise to go easy on the salt, since grilling cheese is usually quite salty. Better to put a little less, and season the skewers garnished with vinaigrette with a touch of fleur de sel, to taste.
Variant. If you don’t have any left in your provisions, while waiting for the next harvest, the vinaigrette is already very tasty without ginger. It is also possible to add early summer herbs that could inspire you, a touch of lovage for example.