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Halloumi and Tomato Salad
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Oiling the grill before adding the Halloumi stops it from sticking; grill it on the coolest part of the barbecue so that it doesn’t burn.
A zingy blend of shiraz and malbec, served chilled if you like, is gulpably good with grilled Halloumi and its hint of mint.
Typical values per serving:
This recipe was first published in August 2008.
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