When I was at art college back in the last century and life was in black and white, we’d often indulge in haloumi kebabs after a night out. That was the first time I’d had this squeaky cheese, and fresh from the charcoal grill with hot chilli sauce I was hooked.
These days, having children means I don’t really remember what going out is. And with life far more civilised, I make my own kebabs and roast my haloumi. How grown up I must seem.
Being a solid cheese, it holds its shape really well when cooked. And it takes up other flavours so well, making it ideal to wrap up with garlic, rosemary, lemons and the like. Here, I’ve used limes, caper and anchovy to give it a real punch and some sweet fresh snow peas and radish to cut through.
After about half an hour, you’ll have a delicious lunch with almost no effort. Great with some toast and a cold glass of something fizzy.
1 halloumi block
1tsp chilli flakes
1 anchovy fillet (replace with black olives if you prefer)
1 lime, quartered
2tsp dry thyme
Heat the oven to 180c.
Wrap the cheese in paper with the limes and garlic underneath and everything else on top. Fold over and wrap in foil.
Cook for about 25-30 minutes, remove from the oven and serve with bread, olive oil and crudites.