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Jerk halloumi with a honey glaze
Traditionally cooked on the barbecue, Lara Luck's jerk halloumi can also be done under the grill or in a griddle or frying pan
Vegetarian
Serves6
CourseLunch
Prepare5 mins
Cook10 mins
Total time15 mins
Plusmarinating
Ingredients
3 x 250g No.1 Halloumi
1 tbsp Bart Jerk Seasoning
1 tbsp light soy sauce
1 tsp garlic paste
¼ tsp dried chilli flakes
2 tbsp lime juice, plus extra wedges to serve
2 tbsp clear honey
Method
Slice the halloumi to give about 6-7 slices per
pack. In a large bowl, mix the jerk seasoning,
soy sauce, garlic paste, chilli flakes and 1 tbsp
lime juice. Add the slices of halloumi, rub with
the marinade and leave for 20 minutes, or
cover and chill in the fridge for up to 6 hours.
Preheat a barbecue, grill or griddle to high.
If cooking under the grill, line a baking sheet
with foil and place the halloumi on top, or if
frying, heat a little oil in a frying pan over a high
heat. Cook the halloumi slices for 2 minutes on
each side, or until golden and piping hot
Meanwhile, put the honey in a bowl along
with a pinch of salt and the remaining lime
juice. Once the halloumi is ready, brush with the
honey and lime glaze and serve immediately,
with extra lime wedges to squeeze over.
