Recipe: Grilled Pickles with Halloumi

Yield: Serves as many as you like

Grilling salty, briny halloumi along with pickle spears is the ultimate easy appetizer. Grill as much as you’d like to serve; both just need a couple of minutes on the grill to soften, create a crispy exterior on the cheese and add char  marks that impart a smoky flavour. A drizzle of honey is an unexpected but delicious addition—hot honey, infused with chilis, adds a spicy kick.

Ingredients

• Dill pickle spears
• 6 oz halloumi (approximately),  sliced about ⅓ inch thick
• Canola or other vegetable oil, for cooking
• Liquid honey or hot honey

Method

Preheat your grill to medium-high. Pat your pickles and halloumi dry with paper towels, then brush with oil and toss on the grill.  Cook, turning as needed, until char-marked on both sides.

Transfer the halloumi to a platter and top each slice with a pickle spear; drizzle with honey and serve immediately.