This oregano seasoning is based on a Brazilian recipe using ‘queijo de coalho’ and works really well with halloumi. Serve with a selection of dipping sauces
Prep:10 mins
Serves 4 – 6
2 x 250g blocks halloumi cheese2 tbsp extra virgin olive oil1 tbsp dried wild oregano
STEP 1To remove excess saltiness, soak the halloumi in cold water for 2 hrs, or overnight. Cut the halloumi into 4 long pieces and thread onto metal skewers, or wooden ones that have been soaked for 10 mins. Drizzle with the oil, then sprinkle with the oregano and a good grind of cracked black pepper.STEP 2Heat an outdoor barbecue, or use a hot griddle pan. Grill for 2-3 mins each side, then serve with the sauces (see ‘goes well with’, below right).
