Whole grilled halloumi with apricots recipe
I’m not very on top of things like social media, but several years ago I did share my method for scoring and grilling a whole block of halloumi with apricots – and it took off. The halloumi is treated like a chicken breast or any other form of protein – simply score, season and grill!
Timings
Prep time: 5 minutes
Cook time: 10 minutes
Serves
2-4
Ingredients
1 x 250g piece of halloumi
olive oil, for rubbing and drizzling
4 apricots
2 tbsp honey
a few sprigs of oregano or thyme
Method
Preheat your grill to medium-high.
Score the top of your halloumi in a crisscross pattern, but don’t cut too deep – you want to keep it intact. Rub the cheese with olive oil, in between the cuts, too.
Halve the apricots, remove the stones, and halve again into quarters.
Place the halloumi in a snug dish (ideally metal) and nestle the fruit around it, drizzling it with oil, too. Season with black pepper.
Pop under the grill, not too close, for 8-10 minutes, so the fruit starts to caramelise and the halloumi is tender and charred on top. The success of this recipe depends on having the right distance from the heat, so check a few minutes into cooking and see if you need to raise the temperature or lower the grill rack. It’s quite a forgiving technique, so take your time and see what works with your grill.
When the halloumi is ready, drizzle with the honey and scatter over the oregano or thyme. Serve immediately.
Greekish: Everyday Recipes with Greek Roots by Georgina Hayden (Bloomsbury, £26)
