Description

The salty halloumi cheese is so delicious when fried or grilled. This summer, grill it with chorizo, tomatoes, and drizzled with a honey-lime dressing.

Ingredients

Scale

For the skewers & salad

4 wooden skewers, soaked in water for half an hour (so they don’t burn during cooking)
1 chorizo sausage (150 to 170 grams/5.3–6 ounces), peeled (if necessary) & cut into 1-inch or so chunks
16 cherry tomatoes
1 ‘log’ of halloumi (about 225 grams/8 ounces), cut into large(ish) cubes (at least 1.5 inches square)
salad leaves of your choice

For the dressing

1 lime (juice & zest)
1 tablespoon honey
1 tablespoon white wine or cider vinegar
2 tablespoons olive oil
salt/pepper to taste

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Instructions

Heat up your broiler/grill.
Thread the chorizo, tomatoes & halloumi chunks onto the skewers alternately (I began and ended with a tomato, but you don’t have to!).
Lay the skewers on a grill/broiler pan (it’s best if you lay them on a metal grill over a pan so that the juices can drip through). Grill for about 10 minutes, turning regularly (and carefully!) until the halloumi is crisp and browned.
Meanwhile, whisk all the dressing ingredients together and scatter a layer of salad leaves over a large platter or plate.
When the skewers are done, carefully lay them over the salad leaves, then drizzle the dressing all over. Enjoy immediately with some nice fresh bread (if you like!).

Notes

‘Pinch’ the cheese quite tightly as you thread it onto the skewer. It’s a bit fragile at times, so this will help it to NOT fall apart as you thread it on the stick!

When you broil/grill the skewers, don’t worry if one or two bits of halloumi fall off. Just grill them to one side, then push them back onto the skewers when you serve them!

Category: Appetizer