Jerk halloumi with a honey glaze

Name: Jerk halloumi with a honey glaze
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
Ingredients: 250 g No.1 Halloumi; 1 tbsp jerk seasoning; 1 tbsp light soy sauce; 1 tsp garlic paste; ¼ tsp dried chilli flakes; 2 tbsp lime juice, plus extra wedges to serve; 2 tbsp clear honey

Traditionally cooked on the barbecue, Lara Luck's jerk halloumi can also be done under the grill or in a griddle or frying pan

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Vegetarian

Serves6
CourseLunch
Prepare5 mins
Cook10 mins
Total time15 mins
Plusmarinating

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3 x 250g No.1 Halloumi
1 tbsp jerk seasoning
1 tbsp light soy sauce
1 tsp garlic paste
¼ tsp dried chilli flakes
2 tbsp lime juice, plus extra wedges to serve
2 tbsp clear honey

Slice the halloumi to give about 6-7 slices per pack. In a large bowl, mix the jerk seasoning, soy sauce, garlic paste, chilli flakes and 1 tbsp lime juice. Add the slices of halloumi, rub with the marinade and leave for 20 minutes, or cover and chill in the fridge for up to 6 hours.
Preheat a barbecue, grill or griddle to high. If cooking under the grill, line a baking sheet with foil and place the halloumi on top, or if frying, heat a little oil in a frying pan over a high heat. Cook the halloumi slices for 2 minutes on each side, or until golden and piping hot
Meanwhile, put the honey in a bowl along with a pinch of salt and the remaining lime juice. Once the halloumi is ready, brush with the honey and lime glaze and serve immediately, with extra lime wedges to squeeze over.

Typical values per serving when made using specific products in recipe