This recipe is beyond ridiculously easy and goes down a treat with meat eaters and veggies alike. The salty, yielding cheese doesn’t melt on the barbeque, it just takes on a completely unique texture that will not only be delicious, but a talking point. It’s much more interesting than yet more burgers!Halloumi with Chilli Oil
Serves 2 as a main, more as part of a BBQ spread
Ingredients1 block of halloumi
3 chillies
6 tbsp olive oil
Ingredients1 block of halloumi
3 chillies
6 tbsp olive oil
Method
1. Chop the chillis being VERY careful not to rub your nose or eyes with your chilli fingers. For a hotter dish, keep the seeds in, otherwise only keep the bright red flesh. Mix in a bowl with the oil and leave to sit.
2. Make sure the barbecue is good and hot.
3. Chop the halloumi in to even slices, about the thickness of a Mills&Boon book (or a novella, if you’re more literary!)
4. Using a silicone pastry brush, daub the halloumi slices in a little of the chilli oil. You’re not trying to use it all up here – just enough to stop it sticking to the grill.
5. Grill the halloumi until it has lovely golden scorch marks and is a bit yielding – about 4 minutes each side.
6. Serve with the remainder of the chilli oil draped over.
Aha! My plates have made a guest appearance! Little did I know you were snapping away for your blog at the time. That halloums was the incredible – thanks for sneaking it over for us, B!