Provoleta (Argentinian Cheese Salad)

Ingredients:

250g Provoleta (or Provolone) cheese cut into 6mm thick slices
2 tsp dried oregano, crumbled
olive oil
salt and black pepper, to taste
chimichurri for topping
toasted bread for serving (optional)

Method:

Ensure that the cheese slices are very cold before starting.

Heat-up a griddle pan and add the cheese slices directly to this. Cook until just browned on one side then turn over and brown on the other side. Transfer the cheese to a sheet of aluminium foil then season with salt, black pepper and oregano. Wrap the cheese in the foil then place under a hot grill (broiler) and cook until the cheese has warmed through but is not melted.

Unwrap the cheese then drizzle with a little olive oil and serve. Traditionally, provoleta is served either as a starter or as a side dish for traditional Argentinian barbecues (asado) indeed, the dish can be prepared on the barbecue itself using the steps above.

If desired served on toast topped with chimichurri.