The Hussar Grill opened its door in Rondebosch in the mid 1960s. I was one of their early supporters. I lived in Stellenbosch and if I brought any girlfriends to Cape Town for a show or a movie [a film we used to call it then], we would have a steak there. If I remember correctly it was R2.50 with chips and the baked pumpkin and creamed spinach! I have been back several times. I have a friend who has dined there every Thursday for so long that he has a standing booking and above his seat, there is a brass plaque with his name on it and the dishes he always eats. Or so he tells me!
Spring is in the air and the warming weather often calls for lighter meals. Look to The Hussar Grill’s Halloumi Salad, one of the restaurant’s delicious vegetarian menu options, for a quick and easy stand-alone fix. Alternatively, serve this salad as a tasty course as part of a lengthy weekend feast. The crispy halloumi with a creamy, melty centre adds a rich and hearty counterpart to an assemblage of roasted vegetables and French-style sautéed green beans. We suggest trying it at your local Hussar Grill first to get the inside track for your home preparation.
The Hussar Grill’s Halloumi Salad
150g Halloumi cheese, sliced into 4 pieces
1 tsp Butter
75g Blanched green beans
8 Cherry tomatoes, halved
120g Roasted vegetables, prepared in advance
1 Pinch salt & pepper
Crispy onions & Balsamic reduction to taste
Sauté the green beans with tomatoes in a small amount of butter with a pinch of salt and pepper. Place the beans and tomatoes in your salad bowl. Top with the roasted vegetables. A few minutes before you’re ready to serve the salad, shallow fry the halloumi cheese until golden brown on either side. Then add the halloumi to the bowl. Sprinkle crispy onions and balsamic reduction over the dish. Serve immediately. Do not allow the halloumi cheese to stand for too long once cooked as it is best enjoyed warm.
For more information on The Hussar Grill, please visit www.hussargrill.co.za.
Information from Scout PR & Communications