To prepare these in advance indoors, you can fry them on a very hot pan until golden on the outside. Quickly reheat over the BBQ for that gorgeous smoky flavour.
250g haloumi cheese
2 tbsp olive oil
10 mint leaves, finely chopped
2 tbsp extra virgin olive oil
1 lime, zested and juiced
1 tbsp baby capers
2 small pickled gherkins, sliced finely into discs
- Mix the dressing ingredients together, season to taste and add in more oil if necessary. Set aside.
- Slice the haloumi into 2cm thick slices. Brush both sides with oil.
- Heat the barbecue until it is very hot and grill the haloumi slices for 1 min each side (remove them the minute the haloumi starts to melt). Once grilled, allow to cool slightly before cutting (or tearing) the haloumi into large bite size pieces and tossing in the dressing.
- Just before serving, thread pieces of haloumi onto skewers. Place on a platter and garnish with chopped mint.
Haloumi is a hard, salty sheep’s milk cheese which lends itself to grilling because of its good melting properties.