Halloumi & Vegetables Kebabs

Ingredients
  12 ounces halloumi cheese, cut into 1 inch cubes 
  1 sweet pepper, any color 
  1 red onion 
  some mushroom 

Marinade
  2-3 tablespoons olive oil 
  1-2 tablespoon fresh finely chopped herbs (like, thyme, oregano,  parsley, mint or any combination that you like or   what is available.) 
  crushed garlic 
  lime juice or lemon juice 
  black pepper 
  skewers (Wooden or metal)

Directions
  1. Cut up the pepper and the red onion to match the size of the cheese cubes. 
  2. Combine the herbs, garlic, oil, pepper and add lime juice to taste. 
  3. Add the cheese, pepper, onion and mushrooms to the marinade, mix all     together, cover and place in the fridge for 24 hours, give them a stir now and then. 
  4. Next day, thread the Halloumi mix onto skewers, barbecue or grill them until the cheese is tinged brown on the edges, using the left over marinade for basting. 

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Fried Halloumi Salad

Fried Halloumi Salad

Ingredients
1 halloumi cheese 
2 tablespoons flour 
2 tablespoons olive oil 

For the dressing
1 lime, juice or lemon and zest of 
1 tablespoon white wine vinegar 
1 1/2 tablespoons small caper, drained 
1 clove crushed garlic 
1 1/2 teaspoons mustard 
1 1/2 tablespoons chopped coriander 
2 tablespoons of a good quality olive oil 
salt, to taste 
milled pepper, to taste 
some coriander, to serve 

Directions

1. Unwrap the cheese and pat dry with kitchen paper. 
2. Using a sharp knife to slice the cheese in 8 slices. 
3. Whisk together all the ingredients for the dressing. 
4. Heat the oil in a frying pan; press each slice of cheese in the flour, coat on    both sides. 
5. When the oil is really hot, add the slices to the pan, fry them approx one minute on each  side, they have turn a deep golden color. 
6. Serve them with the dressing poured over and garnished with the coriander.

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Grilled Halloumi Cheese and Lemon

Ingredients
  2 lemons 
  1/2 pound Haloumi cheese 
  1 large garlic clove 
  1/4 teaspoon salt 
  1/4 teaspoon sugar 
  1/4 cup plus 2 tablespoons olive oil 
  4 (3/4-inch-thick) slices peasant or country-style bread 
  2 tablespoons finely chopped fresh dill

Directions
1. Prepare a gas grill for direct-heat cooking over moderately high heat.
2. Cut 8 thin slices from lemons, then squeeze enough juice from remainder to measure 2 tablespoons and put in a bowl. 
3. Halve cheese diagonally, then cut each triangle, cut side down, into 1/3-inch-thick slices.
4. Mince garlic and mash to a paste with a pinch of salt using side of a large heavy knife, then add to lemon juice. Whisk in salt and sugar until dissolved, then add 1/4 cup oil, whisking until combined. 
5. Separately toss lemon slices and cheese each with 1/2 tablespoon dressing. 
6. Brush both sides of bread with remaining 2 tablespoons oil. 
7. Grill bread, cheese, and lemon slices on grill rack, covered, turning over once (use a metal spatula to scrape under cheese to loosen before turning), until bread is toasted (2 to 3 minutes total), grill marks appear on cheese (3 to 4 minutes total), and lemons begin to wilt (4 to 6 minutes total). 
8. Whisk dill into remaining dressing. Divide bread among 4 small plates and top with cheese and lemon slices. Drizzle with dressing and serve immediately. 

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Halloumi Peach Salad

Halloumi Peach Salad

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