When halloumi, which is a firm ewes’ milk cheese, is grilled the outside forms a crisp brown crust while the center remains soft, making it an excellent candidate for the barbecue.
|Servings||Prep Time||Cook Time||Passive Time|
|Cook Time||Passive Time|
- 1 lime grated rind and juice
- ground black pepper
- 1/4 tsp gound mace
- 4 tbsp olive oil
- 1 spring onion
- 1 clove garlic
- 450 g halloumi cheese
- 2 peaches or nectarines
- mixed sakad leaves to serve
- lemon or lime wedges to garnish
- Mix the lime rind and juice, the seasoning and mace in a bowl. Whisk until the seasoning dissolves, then gradually whisk in the olive oil. Finely chop the spring onion, peel and finely chop the garlic, then add both to the oil mixture. Cut the cheese into cubes (about 2.5 cm/1 in), add them to the bowl and mix well. Cover and leave to marinate* for 1–2 hours.
- Just before you cook the halloumi, place the peaches in a bowl and cover with freshly boiling water. Leave the peaches to stand for 1–2 minutes, then drain and peel them. Nectarines do not have to be peeled. Cut the peaches or nectarines in half and remove their stones. Slice the fruit and arrange it on a bed of mixed salad leaves.
- Preheat the grill. Brush two long metal skewers with a little oil. Drain the halloumi, keeping the marinade, and thread the cubes on to the skewers. Spoon the marinade over the salad. Grill the cheese close to the heat source for about 2 minutes on each side, or until golden brown. Quickly slide the cubes off the skewers and serve on the salad. Garnish with lime wedges so that extra fruit juice can be squeezed over the cheese, if liked. Serve immediately, while the cheese remains soft.