Halloumi Kebabs

  • 1 pkt of Halloumi cheese
  • 1 large red pepper, cored, de-seeded
  • 1 large courgette
  • 1 small onion
  • 8 bay leaves
  • Lemon wedges (to garnish)
  • 150g (5oz) mixed salad leaves
For the dressing
  • 2 tbsp olive oil
  • Juice of 1/2 lemon
  • 1 tbsp of chopped fresh oregano or 1 tsp dried oregano
  • Salt and freshly ground black pepper
Cut Halloumi into 2.5 cm (1") cubes. Cut and de-seed pepper into 2.5 cm (1") cubes. Cut courgette into 2.5 cm (1") slices. Cut onion into 8 wedges. Thread the Halloumi, pepper, courgette, onion and bay leaves onto 4 skewers. Make salad dressing by mixing all ingredients. Preheat grill and cook the Halloumi Kebab, turning regularly for 4-8 minutes or until the cubes of Halloumi are well browned. Garnish with lemon wedges, and serve on a bed of salad leaves. Drizzle salad dressing on top.

Grill It

It softens into a fine, almost transparently thin crust, trapping its entire aroma on the inside.

Fry It

It acquires a golden crust while on the inside remaining juicy without absorbing any oil.

Grate It

It goes beautifully with pasta or as a filling for ravioli.

Slice It

It makes unusually good combinations with seasonal fruit such as watermelon, grapes, or figs. The national snack of Cyprus is a sandwich with Halloumi and smoked ham.