Halloumi kebabs with chorizo, tomatoes and honey lime dressing
Ever tried halloumi cheese? It's a salty sheep's or cow's milk cheese made exclusively in Cyprus and it's absolutely delicious when it's fried or grilled (well, I think so, anyway ...) I also think it works well like this - threaded onto skewers with tangy chorizo and juicy tomatoes ... then drizzled with a simple honey-lime dressing. Enjoy!
Thread the chorizo, tomatoes & halloumi chunks onto the skewers alternately (I began and ended with a tomato, but you don’t have to!).
Lay the skewers on a grill/broiler pan (it’s best if you lay them on a metal grill over a pan so that the juices can drip through). Grill for about 10 minutes, turning regularly (and carefully!) until the halloumi is crisp and browned.
Meanwhile, whisk all the dressing ingredients together and scatter a layer of salad leaves over a large platter or plate.
When the skewers are done, carefully lay them over the salad leaves, then drizzle the dressing all over. Enjoy immediately with some nice fresh bread (if you like!).
'Pinch' the cheese quite tightly as you thread it onto the skewer. It's a bit fragile at times, so this will help it to NOT fall apart as you thread it on the stick!When you broil/grill the skewers, don't worry if one or two bits of halloumi fall off. Just grill them to one side, then push them back onto the skewers when you serve them!