Video
Smoked Halloumi with Honey and Pink peppercorns
Ingredients:
- 450g of Halloumi
- 600g Butter beans
- 500g Cherry tomatoes
- 400g Pink pepper corns
- A handful of Apple wood chips (soaked in water for about 20-30 minutes)
- 2 cloves of garlic
- A lemon
- 2 tbsp Dried oregano
- 2 tbsp of Honey
- Rapeseed oil
- Cider Vinegar
- Sea salt
You will also require:
- A perforated tray
- Saucepan
- Baking tray
Method:
Set your grill up for indirect cooking on about 180c.
In a bowl mix together the butter beans, cherry tomatoes, dried oregano, sea salt and add a drizzle of rapeseed oil and a slosh of vinegar.
Set these to one side.
Slice up the Halloumi as though it was a steak and score the sides.
Place the mixed ingredients onto a perforated tray so that all the wonderful flavours from the apple wood get int the veggies.
Place the Halloumi in with the mixture and then add in some lemon slices for more flavour
Place the perforated tray onto the BBQ and add in your handful of your apple wood chips, close the lid and let this cook for about 15-20 minutes.
While this is cooking, grab your saucepan and add the pink peppercorns with 200g of boiling water, this will allow the peppercorns to soften.
Add a splash of cider vinegar and 2 tbsp of honey to sweeten leave to one side for 10 minutes.
Remove the Halloumi salad form the BBQ and place on a baking tray.
Take your pan of pink peppercorn mix and spoon this over the smoked halloumi salad.
Serve and enjoy!