Barbie dazzlers: Halloumi with nectarines, tarragon and basil 

Barbie dazzlers: Halloumi with nectarines, tarragon and basil

Barbecued halloumi has fallen out of fashion, which is just a horrible mistake. I love to serve it with perfumed summer fruits like nectarines, and lots of soft herbs. Brushing the halloumi with oil before grilling it stops it sticking to the barbecue, which I think (I hope) is what puts a lot of people off cooking it. It’s an intense, salty cheese, which in my opinion is a selling point.

SERVES 2

SETUP Direct cooking

PREP TIME 5 minutes

COOK TIME 5-10 minutes

4 ripe nectarines, stoned and quartered

a little vegetable oil, for cooking the nectarines

handful of tarragon, leaves picked

small handful of basil leaves, torn

½ tsp dried chilli flakes

2 tbsp lemon juice

1 tbsp lime juice

500g halloumi, cut into roughly 1cm thick slices

sea salt

  • Prepare a barbecue for direct cooking over medium heat.
  • Brush the cut sides of the nectarines with a little vegetable oil, then grill cut side down over direct heat, turning occasionally with tongs, for about 5 minutes, or until charred and softened.
  • Once cool enough to handle, dice the grilled nectarines and combine in a bowl with the tarragon, basil, chilli flakes, lemon and lime juices and a little salt.
  • Rub the halloumi slices with a little vegetable oil to stop them sticking, and grill quickly over direct heat for a minute or so on each side, or until charred. Serve immediately, with the nectarine mixture.

TO COOK INDOORS Preheat a cast-iron griddle pan over a high heat for at least 5 minutes, then rub the nectarines with a little vegetable oil and cook, cut side down, for about 5 minutes, turning occasionally, until charred and softened. Rub the halloumi with oil and cook for a minute or so on each side, or until charred.