Читать книгу The Halloumi Cookbook - Heather Thomas - Страница 17

BARBECUED HALLOUMI

Halloumi tastes especially good when cooked over hot coals or wood on a barbecue until it’s slightly charred and crisp. It acquires a distinctive smoky flavour, which is complemented by spicy relishes, chutneys and sauces.

Light the barbecue grill and wait for it to get medium to hot and the flames to die down.

Cut the halloumi into slices or large cubes (not too small or they will fall through the bars of the grill).

Spray the halloumi lightly with oil to prevent it sticking.

Place the halloumi on the hot grill and cook for 2–3 minutes each side until slightly charred and crisp. Remove and eat immediately.

VARIATIONS

• Marinate the halloumi before cooking in a mixture of olive oil, lemon or lime juice, fresh thyme, mint, rosemary or oregano leaves and crushed garlic. Use to baste the cheese while it’s cooking.

• You could also use a spicy tandoori yoghurt marinade.

• Wrap the halloumi in kitchen foil – you can add vegetables, herbs, diced chilli, etc. – before placing on the hot barbecue.

SERVING SUGGESTIONS

• Serve with rose harissa or a chilli-spiked relish.

• Place on top of a grilled burger in a bun with tomato ketchup and dill pickles.

• Substitute barbecued halloumi slices for a burger bun.

• Use as a base for a stack of roasted or barbecued vegetables.