Tom Kerridge's Barbecued Halloumi with Chilli and Honey
Chilli and honey are a wonderful combo- sweet and spicy- and when drizzled over some salty cheese- even better! Halloumi tastes best when eaten piping hot, straight off the grill.
Ingredients
Special Equipment:
Method
- Line a tray with paper towels and slice the halloumi into thick slices (about 10 slices in total).
- Lay the slices flat onto the tray and add a few more sheets of paper towel on top and press down to absorb any excess moisture. Remove the paper then brush the slices all over with olive oil.
- Into a small saucepan, add the honey, chilli flakes and Aleppo pepper and heat gently on the barbecue. Once the honey is warm and runny, add the lemon zest and red chilli.
- Cook for a further 1-2 minutes and then remove from heat. Season with a little salt and pepper and set aside.
- Cook the halloumi directly on the barbecue grill until lightly charred and golden brown, about 2-3 minutes on each side.
- Remove and place onto a serving plate, spoon over the dressing and sprinkle with spring onion slices. Serve immediately.
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