Halloumi chilli fingers

Halloumi chilli fingers
  • 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
  1. Slice the halloumi horizontally through the block to create 4 slices, then halve them to make 8 fingers.
  2. 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.
  3. Place the halloumi in a large bowl, pour over the marinade and place in the fridge for at least 1 hour.
  4. 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.
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