Halloumi chilli fingers
Ingredients
- 300g halloumi cheese
- 1 tbsp tamarind paste
- 2 tbsp soy sauce
- 60ml sesame oil
- 1 garlic clove, crushed
- 2 limes, zest and juice
- 1 small red chilli, finely chopped
- 1 tbsp brown sugar
- 8 wooden skewers
Method
- Slice the halloumi horizontally through the block to create 4 slices, then halve them to make 8 fingers.
- Place the tamarind in a large jug, add 2 tbsp boiling water and whisk with a fork. Once dissolved, whisk in the soy sauce, sesame oil, garlic, lime zest and juice, chilli and brown sugar. Keep whisking until the sugar has dissolved, then season to taste.
- Place the halloumi in a large bowl, pour over the marinade and place in the fridge for at least 1 hour.
- If you’re using wooden skewers, soak them in cold water for 30 mins before using. Insert skewers lengthways through the cheese. Drizzle with a little of the remaining marinade and barbecue for about 5 mins each side.
