Black rub grilled cheese
I love the way the black goes together with the white cheese, just as I love the saltiness of the cheese that plays well with the sweetness of the rub.
2-3 tbsp Gourmet studio black rub*
400 g different coloured tomatoes, cut in half
20 g pistachios, roughly chopped
small handful of peppermint and basil
few dark olives with stones
mild extra virgin olive oil
freshly ground pepper to serve
Rub halloumi on all sides with the rub. Heat the grill and grill on a medium high heat, until it gets brown, but don’t put it on direct or high heat, as it will burn. Do this slowly, letting the cheese warm up all way through and the rub turn into a nice crust.
Layer tomatoes on a plate. Take the cheese off the heat, slice, place in or between the tomatoes, and sprinkle with pistachios, basil, peppermint, olives and some oil. Add some pepper, but be careful with salt, as the rub has all of that.
* This has black pepper, coal, cane sugar, sea salt, smoked paprika, thyme, rosemary and juniper berries in the mixture. So if you cannot get it, make something like this yourself.
Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s