Provolone cheese is great when grilled, with crispy edges and a soft oozy centre. Load it up with a zingy dressing similar to chimichurri that will cut through the richness of the cheese. This is a popular asado side dish in Argentina, and goes great with a grilled steak, or some asado lamb and a hearty Malbec. Provolone cheese may take some hunting for but it’s worth it. Buy inch-thick slabs.

Serves 2 as side or starter

Ingredients

400g/14oz slab of provolone cheese
50ml/3½ tbsp olive oil
A couple of fresh oregano sprigs (other fresh herbs will work, such as rosemary or thyme)
A small handful of fresh flat-leaf parsley
1 tsp dried oregano
1 tsp mild/medium chilli flakes
2 tbsp red wine vinegar
1 clove of garlic
Pinch of coarse sea salt

Method

1. The simplest way to cook is on a hot 200°C/392°F plancha/griddle or in a shallow heatproof dish in a woodfired oven set for around 200°C/392°F.

2. Cook the provolone cheese a few mins each side so it crisps up and starts to melt, carefully flip using a wide spatula (no need to flip in the wood fired oven).

3. While cooking, finely chop all the herbs and mix together the remaining ingredients in a small bowl.

4. Top the provolone with the herby dressing and serve while still warm.

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