Ingredients

The following ingredients have 4 Servings
  • 225g block halloumi, drained
  • 1 tsp dried oregano
  • 1 tsp chilli flakes
  • zest and juice of
  • ½ lemon
  • 1 small garlic clove, finely crushed
  • 2 tbsp extra-virgin olive oil, plus extra to drizzle (if needed)
  • 1 tbsp pine nuts
  • 30g wild rocket
  • 1½ tbsp clear honey
  • 4 thyme sprigs, leaves picked

Instruction

  • Score the halloumi in a 1cm wide crosshatch pattern, roughly 1cm deep, taking care not to cut all the way through.
  • Whisk together the oregano, chilli, lemon zest and juice, garlic, olive oil and a grind of black pepper. Toss the halloumi through the marinade, spooning it into the crosshatches, then cover and chill in the fridge for a minimum of 2 hours or ideally overnight.
  • Place the pine nuts in a small pan over a medium heat and toast for 2-3 minutes until evenly golden. Tip into a bowl and set aside.
  • Preheat an outdoor barbecue or a griddle pan over a high heat.
  • Grill the halloumi for 3-4 minutes, cut-side up first – don’t use the hottest part of the barbecue or it may scorch the cheese. Using tongs, very carefully flip the halloumi and grill on the other side until evenly golden and lightly charred. If you’re using a griddle pan, drizzle the pan with a little oil before frying.
  • Put the halloumi on a bed of rocket on a serving plate and drizzle over the honey. Sprinkle with the pine nuts and thyme and slice to serve.