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.

12 fresh or preserved vine leaves – if vine leaves are small you may need to use 2 for each parcel
600g Origin Earth halloumi – plain, Manuka-smoked or smoked chipotle
olive oil for brushing

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. 

Makes 12

Rachel BlackmoreComment