Preparation: 15 minutes | Cooking time: 5 minutes | Servings: 4 servings
Ingredients:
2 packages of halloumi (grilling cheese), 160 g each, cut into slices
2 large mangoes, peeled and cut into slices
30 ml (2 tbsp.) capers
60 ml (1/4 cup) virgin camelina oil Signé Caméline
2 radishes, sliced
60 ml (1/4 cup) microgreens of your choice
For the fragrance oil:
60 ml (1/4 cup) virgin camelina oil Signé Caméline
30 ml (2 tbsp.) fresh lime juice
15 ml (1 tbsp.) lime zest
15 ml (1 tbsp) chopped fresh chives
1 chopped green onion
Freshly ground pepper to taste
Preparation:
1. In a bowl, mix the fragrance oil ingredients.
2. On a baking sheet lined with parchment paper, place the halloumi and mango slices, then brush them with a little fragrant oil. Cover and leave to marinate for 15 minutes in the fridge.
3. When ready to cook, preheat the barbecue to medium-high power (approximately 220°C – 425°F).
4. Pat the capers dry using absorbent paper.
5. In a small saucepan, heat the oil over medium heat. Fry the capers for 30 to 40 seconds, until burst and crisp.
Drain and place on absorbent paper.
6. Oil the hot barbecue grill or, if desired, place a non-stick barbecue baking sheet on it, then place the halloumi and mango slices.
7. Cook for 1 to 2 minutes on each side, until the slices are golden brown.
8. Remove from the barbecue and cut the mango slices into cubes.
9. In a serving dish, place the halloumi slices, then sprinkle with mango cubes.
10. Garnish with radishes, fried capers, microgreens and remaining fragrant oil.
A perfect oil for summer!
At home, at the chalet or at the campsite, simplify your life this summer by using just one type of oil for all your recipes: virgin camelina oil from Signé Caméline . As it has one of the highest smoke points on the market, it is ideal for cooking on the barbecue. In addition, with its refined and balanced taste giving way to notes of sesame and hazelnuts, camelina oil is delicious in a salad, a vinaigrette or a mayonnaise. As a bonus, it contains 35% omega-3 and is produced in Quebec.
Recipe credit: Pratico Pratiques
