Georgina Hayden’s grilled halloumi with apricots

Method

1. Preheat your grill to medium-high. Carefully score the top of your halloumi in a criss-cross pattern – 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 around the apricots, drizzling them with olive oil, too.

2. Pop under the grill, not too close, and grill for eight to 10 minutes, so that 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 grill and heat, so check a few minutes into cooking and see if you need to raise the temperature or lower the grill bars. It’s quite a forgiving technique, so take your time and see what works with your grill. When the halloumi is ready, drizzle with honey and scatter over the thyme or oregano. Serve immediately.