Halloumi & Mediterranean Veg for the BBQ
Time to complete
25 minutes
Serving size
4
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What You Need
Ingredients
Preparation
The combination of salty charred Halloumi with sweet, caramelised stone fruits make this a great veggie dish at a BBQ. Ensure the fruits are ripe, and let them melt down a little over the flames - served with either a cooling oregano creme fraiche, or a splash of spicy chimichurri rojo, this dish can be prepared the night before and whipped up quick on the BBQ.
- Make the Halloumi. Whisk the oil and honey in a large bowl. Score the halloumi diagonally on both sides, being careful not to cut through more than ⅓ on each side. Brush all over with half of the oil mixture. Toss the fruit and vegetables in any remaining oil mixture.
- Heat HexClad Hybrid BBQ Grill Pan on the BBQ to medium-high. Add Halloumi and cook until it is golden coloured, using tongs and a spatula to turn halfway through, 3 to 4 minutes per side. Remove to a plate and keep warm.
- Working in two batches, add the fruit-vegetable mixture and herbs to the pan. Cook them for around 5 minutes on each side, until they have some good colour and are cooked through. Remove to a plate with the halloumi and keep warm.
- Make the Chimichurri Rojo. Pulse all ingredients in a food processor until finely chopped and combine.
- Make the Yoghurt. Whisk the ingredients in a medium bowl.
- To serve. Serve grilled halloumi, fruits, and vegetables with chimichurri and yoghurt sauce.
