I’m not big on social media or anything like that, but a few years ago I shared a method for scoring and grilling a whole block of halloumi with apricots and it was a huge hit. Treat halloumi like you would a chicken breast or any other protein: just score, season and grill.
timing
Preparation time: 5 minutes
Cooking time: 10 minutes
Serve
2-4
material
- Halloumi 250g x 1
- Olive oil (for rubbing or dripping)
- 4 apricots
- 2 tablespoons of honey
- A few sprigs of oregano or thyme
Method
- Preheat grill to medium-high heat.
- Cut a cross into the top of the halloumi, but not too deeply, so the cheese doesn’t crumble. Apply olive oil between the cuts.
- Cut the apricots in half, remove the seeds and then cut them into quarters.
- Place the halloumi in a snug serving dish (preferably metal), arrange the fruit around it, drizzle with a little oil and season with black pepper.
- Place under the grill for 8-10 minutes, but not too close, so the fruit starts to caramelise and the halloumi is tender and charred on the outside. The success of this recipe depends on keeping it the right distance from the heat source. Check after the first few minutes of cooking to see if you need to turn up the temperature or lower the grill rack. This is a fairly forgiving technique, so take your time and see what works on your own grill.
- Once the halloumi is done, drizzle with honey and sprinkle with oregano or thyme. Serve immediately.
Greek Style: Everyday Recipes with Greek Roots by Georgina Hayden (Bloomsbury, £26)
