BBQ'ed Vine Leaf Wrapped Halloumi
With its high melting point halloumi lends itself to pan-frying, grilling and barbecuing and this recipe is a great meat-free option for your next barbeque.
Because of its versatility halloumi is much loved by vegetarians – our halloumi is made using vegetable rennet.
For fresh leaves: Wash leaves in warm water. Bring a saucepan of salted water to the boil. Add vine leaves and blanch for about 15 seconds. Remove using a slotted spoon and drop into iced water.
For preserved leaves: Rinse leaves in several changes of warm water to remove as much salt as possible – remember halloumi is a salty cheese and preserved vine leaves are usually packed in brine.
Pat dry cheese and vine leaves. Cut cheese into 12 even slices.
Place vine leaves on a clean surface and place a slice of cheese in the centre of each one.
Gather up the edges of each leaf to form a parcel and brush both sides with olive oil.
Cook on a preheated barbecue grill or in a grill pan for 3-4 minutes each side or until you see the grill marks on the vine leaves.
Serve immediately before the cheese hardens.