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Image / Editorial

Hello Halloumi!

18th Jul 2014

Chargrilled halloumi with cherry tomatoes and rosemary skewers

Halloumi is filling, nourishing, and, thanks to its high melting point, can easily be fried or grilled. This is a quick and easy recipe that works great as a starter.

Chargrilled halloumi with cherry tomatoes and rosemary skewers

Serves 6

* 6 long sticks of rosemary * 2 packets of halloumi, cut into even-sized chunks * 18 cherry tomatoes * olive oil

* 1 red chilli, finely diced * Juice and zest 1 lemon * a small handful chopped mint * a good splash of your best extra-virgin olive oil * a grind of pepper

1 Preheat the grill/barbecue/skillet pan. 2 Cut the sticks of rosemary to the same length. Using your forefinger and thumb, strip three quarters of the rosemary away from the woody stem and create a sharpened end to thread the cheese and tomatoes alternatively. 3 Brush with some olive oil. Put under a barbecue or a hot grill until cheese is golden brown (3?4 minutes). 4 Mix all the ingredients for the dressing. Drizzle over the hot cheese skewers.

Tip: To prevent the top leafy bits of rosemary from burning, soak them in water before threading them.

Recipes Lesley Tumulty Styling Marlene Wessels Photography Nathalie Marquez Courtney.

For more tantalising things to do with halloumi, check out this mouthwatering melon, halloumi and mint salad.


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