BBQ Chilli & Lime Halloumi with Honey.
These are the ultimate crowd pleaser. I challenge you to have any left when the BBQ is over…
General note on barbecuing: For all my BBQ recipes i use my Big Green Egg which is the Japanese style of grill called a Kamado. It makes it easy to control the temperature and achieve an even cook, not dissimilar to an oven. If you’re using a different type and have difficulty controlling the temperature, you may need to adjust cooking times for some recipes.
Ingredients.
225g halloumi, I like to use this Cypressa one because its longer
Honey, for dunking
An extra squeeze of lime, for serving
Marinade:
Zest & juice of a lime
1/2 tsp smoked paprika
1/2 tsp chilli flakes
1/2 tsp cayenne pepper
1 tsp olive oil
Equipment.
barbecue
pastry brush
heat-proof bowl
kettle
Method.
Cut the halloumi into sticks and cover with boiling water about 15mins before you’re ready to cook
Meanwhile, mix the marinade together
Take the halloumi straight out of the water and put it on the hot grill, brushing it with half the marinade
After a couple of minutes (when you have a nice char) flip the halloumi sticks over, brush with the remaining marinade and give it another couple of minutes on this side
Remove from the heat, squeeze a little lime over it and serve with a pot of honey. Enjoy!
