INGREDIENTS
- Two 8-to-9-ounce packages halloumi, cut into 1-inch cubes
- 2 cups cherry tomatoes
- 3 tablespoons olive oil
- 2 teaspoons chile oil
- 2 tablespoons torn mint
- Zest from ½ lime
Special Equipment:
- 8 bamboo skewers, soaked in water for 30 minutes
METHOD:
1. Thread the halloumi and cherry tomatoes onto the skewers, alternating between the two, starting and ending with the cheese. Transfer the skewers to a baking sheet and brush with the olive oil.
2. Heat a grill to a medium-hot fire or place a grill pan over medium-high heat. Grill the skewers, flipping occasionally, until the cheese is charred in spots and beginning to melt, and the tomatoes are about to burst, 3 to 5 minutes. Remove from the heat and transfer to a serving dish. Drizzle with the chile oil and garnish with the mint and lime zest, and serve immediately.
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