As mentioned previously halloumi is a non melting Cypriot cheese that can be made with a combination of goat,sheep and cows milk. Its really robust and salty, and it has an amazing tangy flavour. It’s a great ingredient to use if you are having a BBQ this summer and have a vegetarian dining with you. It’s great coated and grilled or fried, but even greater marinated, skewered and BBQ’ed. This recipe evokes memories of great family BBQ get together. The charred vegetables with the tangy, salty cheese has summer written all over it. Chop and change your vegetables according to what's available to you.
200g of low fat halloumi cheese
1 red pepper, roughly sliced
1 courgette, cut into rounds
2 tomatoes, cut into quarters
Zest and juice of a lemon
1 tsp Chopped fresh rosemary
1 tbsp thyme leaves
2 tbsp of white wine vinegar
2 tbsp of olive oil
1 deseeded & diced red chilli
1 tbsp chopped flat leaf parsley
½ tbsp chopped mint
Generous pinches of salt and pepper
Firstly, if using wooden skewers, soak them in water for 20 minutes, and start up the BBQ, if using.
Mix the marinating ingredients together, and add the chopped vegetables and slice the halloumi into bite size chunks. Add the halloumi also.
Leave to marinate for 30 minutes, then skewer the vegetables and cheese onto the skewer, alternating between both.
If not using a BBQ, then get a griddle pan onto a high heat.
Place the skewers on the BBQ or griddle pan, turning occasionally until nicely charred on all sides.
Do not discard the marinade, reserve it for use as a dressing/dipping sauce