Thread 2cm cubes of halloumi with pepper, courgette and red onion. Brush with oil and oregano, cook over a hot bed 8 to 10 minutes turning, until the halloumi is golden and the veg is charred. Finish with lemon and honey.
Method
Dry the halloumi
Pat the cubes dry so they colour rather than steam. Halloumi is stored in brine and comes out wet.
Thread with space
Alternate halloumi and vegetables on the skewers, leaving a little space so everything chars rather than steams against its neighbour.
Oil and season
Brush with oil and scatter oregano. No salt: halloumi is already salty enough for the whole skewer.
Turn over a hot bed
Eight to ten minutes over a hot clean grate, turning every couple of minutes, until the halloumi is golden and the vegetables have real char.
Dress hot
Squeeze lemon over and trickle honey while everything is hot. Eat straight away, before the halloumi cools and firms up.
Notes worth knowing
- Cut the halloumi no smaller than 2cm or it will crumble off the skewer.
- Cook halloumi last and serve immediately; it goes rubbery within minutes of cooling.
- Cherry tomatoes and mushrooms work well on these too.
Common questions
Will halloumi melt on the grill?
No, that is the point of it. Halloumi has a high melting point from the way the curd is heated during making, so it holds its shape and chars instead of melting.
Why is my halloumi rubbery?
Cut too small, cooked too long, or eaten after it cooled. Keep the cubes large, char them quickly, and serve them hot.
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