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Marinated halloumi with honey and thyme


Serves: 4, with sides
timePrep time: 15 mins
timeTotal time:
Marinated halloumi with honey and thyme
Recipe photograph by Kris Kirkham

Marinated halloumi with honey and thyme

Halloumi is a firm favourite for meat-free barbies. Here, we’ve cooked it whole, scoring it first to let the marinade work its way right in, creating a more intense flavour

Serves: 4, with sides
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
300Kcal
Fat
24gr
Saturates
11gr
Carbs
7gr
Sugars
7gr
Fibre
0gr
Protein
14gr
Salt
1.7gr

Cate Dixon

Cate Dixon

Cate is a professionally trained chef turned recipe writer and food stylist with a love of vibrant, seasonal and nourishing dishes. When she’s not experimenting in the kitchen, she’s cycling between local markets or tending to her many flowerpots
See more of Cate Dixon’s recipes
Cate Dixon

Cate Dixon

Cate is a professionally trained chef turned recipe writer and food stylist with a love of vibrant, seasonal and nourishing dishes. When she’s not experimenting in the kitchen, she’s cycling between local markets or tending to her many flowerpots
See more of Cate Dixon’s recipes

Ingredients

  • 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

Step by step

Get ahead
Marinate the halloumi up to 24 hours in advance.
  1. Score the halloumi in a 1cm wide crosshatch pattern, roughly 1cm deep, taking care not to cut all the way through.
  2. 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.
  3. 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.
  4. Preheat an outdoor barbecue or a griddle pan over a high heat.
  5. 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.
  6. 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.
    Tip
    As halloumi is already naturally salty you don’t need to season the marinade with extra salt.

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