BBQ Halloumi

(c) Hugh McElveen

Well, it looks like we might actually be having the summer weather we dreamed of (don't speak too soon though eh?!). We're definitely planning on getting the barbie out and as I totally love Halloumi we will have to include some amongst all that meat. This is a recipe from the Cooks Academy Cookbook, which I food & prop styled two summers ago. I remember it as being totally yummy so am looking forward to making and eating it again...

Halloumi Cheese Skewers

Serves 4

You can prepare these in advance indoors; fry them in a very hot pan until golden on the outside and then quickly reheat over the BBQ for that gorgeous smoky flavour.

250g halloumi cheese
2 tbsp olive oil
10 mint leaves, finely chopped
CAPER DRESSING
2 tbsp extra-virgin olive oil
1 lime, zest and juice
1 tbsp capers
2 small pickled gherkins, sliced finely into discs
salt and freshly cracked black pepper

1. Mix the dressing ingredients together, season to taste and add more oil if necessary. Set aside.
2. Slice the halloumi into 2cm thick slices. Brush both sides with oil.
3. Heat the BBQ until it's very hot and grill the halloumi slices for 1 minute on each side (remove them the halloumi starts to melt). Once grilled, allow to cool slightly before cutting (or tearing) the halloumi into large bite sized pieces and tossing in the dressing.
4. Just before serving, thread pieces of the halloumi onto skewers. Place on a platter and garnish with chopped mint.