Currabinny cooks: Three ways to serve up versatile Halloumi cheese

Bake it, skewer it and try it with watermelon 

These halloumi skewers can be cooked on a barbecue or in the oven. 

There is really nothing else in Irish food that compares to the radical and seismic progression of cheese, both in the range and quality of what is being produced. In many ways, it is cheese that can be blamed for kick-starting the whole food revolution which has taken this country over, transforming us from a place with a long-neglected and deeply troubled history with food to a place where quality produce and culinary innovation are in such brilliant abundance.

Halloumi with watermelon

recipe by:Currabinny Cooks

This is a suprising combination of savoury and sweet that is as beautiful on the plate as it is to eat

Servings

2

Preparation Time

 10 mins

Cooking Time

 5 mins

Total Time

 15 mins

Course

 Main

Cuisine

 Greek

Ingredients

• 2 spring onions, white parts only, very thinly sliced

• 1 medium red chilli, deseeded and finely diced

• 400g watermelon, flesh sliced into small wedges

• 1 block of halloumi, cut into thick slices

• Small handful of coriander, leaves only

• Olive oil

• 2 limes

Method

1. In a mixing bowl, toss the watermelon wedges, sliced spring onion and diced red chilli together with a few tablespoons of olive oil until everything is lightly coated but not drenched. Cover and place in the fridge.

2. Slice the halloumi into nice thick slices and dry-fry on a very hot griddle or grill pan. Do this carefully so that the slices have nice dark golden to black charred lines on each side. Use a little olive oil if your pan isn’t non-stick.

3. Divide and arrange the watermelon salad between two serving plates and squeeze the juice of one or two limes over. Place some of the hot, grilled halloumi slices on top and garnish generously with coriander leaves.