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HALLOUMI, PANEER & TOFU

Halloumi, paneer and tofu all barbecue really well, and a good marinade will add flavour and texture from the interesting charred bits.

WHAT TYPE?

HALLOUMI: pick the nicest one you can, as it makes a real difference to the flavour and texture.

PANEER: you can buy this packaged in blocks (a bit like feta cheese) in many supermarkets – it works beautifully on the barbecue.

TOFU: you definitely want a block of firm tofu for this (silken will fall apart). My favourite brand is Tofoo – the smoked one is particularly good.

Cut your halloumi, paneer or tofu chunks into 2.5cm cubes – not too small, or they’ll be difficult to skewer.

HOW MUCH?

Allow about 80–100g of halloumi, paneer or tofu per person as a starter. You can intersperse vegetables from the veg section as well if you wish, or make them up as separate skewers.

Pick a marinade from the suggestions on the following pages, make it up in a large shallow bowl (rectangular glass Pyrex dishes are good for this), then stir through the paneer, tofu or halloumi cubes.

Thread the cubes on to the skewers, then cover and leave to marinate in the fridge for a couple of hours to overnight.

Barbecue

Once your barbecue is good and hot (see here), lay the skewers on the grill and cook for about 5 minutes, covered if your barbecue can be covered. Turn the skewers over and give them another 5 minutes or so, then turn them on to their sides to char for another 3–4 minutes. The cheese or tofu should be evenly charred on the outside.

Serve immediately, with your choice of dipping sauce (see here).