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
- Mix the olive oil, honey and pepper together in a large bowl.
- Score the halloumi diagonally on both sides, being careful not to cut through more than ⅓ on each side. Brush generous amounts of the oil mixture on top, ensuring it seeps into the cracks.
- Toss the fruit and vegetables in any remaining oil mixture.
- Heat the HexClad Hybrid BBQ Grill Pan to medium - high for a few minutes before searing the Halloumi on both sides for 3-4 minutes, until it’s beautifully charred and golden coloured. Use tongs and perhaps a spatula when moving it to ensure it stays in one piece. Once seared, move to a resting pan keeping it warm until yo come to serve it.
- Add the fruits, vegetables and half of the herbs to the pan in a couple of batches, to ensure they’re not crowding the pan. Cook them for around 5 minutes on each side, until they have some good colour and are cooked through - the exact time will depend on the intensity of heat on your BBQ. Once cooked, move to the side and keep warm until serving.
MAKE THE CHIMICHURRI ROJO
- Add jarred peppers, garlic, vinegar, chilli and fresh herbs to the food processor. Pulse until the ingredients are coarsely chopped adding a little lemon juice as you go. Scrape down the sides of the processor then add the olive oil a drizzle at a time.
- Taste and add a little extra chilli, lemon juice, salt or more oil if you like a smoother consistency. Store until needed.
MAKE THE YOGHURT
- Combine the ingredients in the HexClad 1 or 2 QT mixing bowl, stirring well, and set aside or store in the fridge until needed.
To serve, combine all the fruits and veg back into the pan / transfer onto a platter, and nestle the halloumi in the middle. Pick the remaining herb leaves and scatter generously, then drizzle with a few splashes of the chimichurri and yoghurt, or allow your guests to serve themselves.
