Helen Graves's halloumi with nectaries, tarragon and basil recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Helen Graves’ s halloumi with nectaries tarragon and basil recipe By Helen Graves - May 1, 2022 Barbecued halloumi has fallen out of fashion, which is just a horrible mistake. I love to serve it with perfumed summer fruits like nectarines, and lots of soft herbs. Brushing the halloumi with oil before grilling it stops it sticking to the barbecue, which I think (I hope) is what puts a lot of people off cooking it. It’s an intense, salty cheese, which in my opinion is a selling point. Rob Billington SERVES 2 SETUP Direct cooking PREP TIME 5 minutes COOK TIME 5-10 minutes 4 ripe nectarines, stoned and quartered A little vegetable oil, for cooking the nectarines Handful of tarragon, leaves picked Small handful of basil leaves, torn 1/2 tsp dried chilli flakes 2 tbsp lemon juice 1 tbsp lime juice 500g halloumi, cut into roughly 1cm thick slices Sea salt Prepare a barbecue for direct cooking over medium heat. Brush the cut sides of the nectarines with a little vegetable oil, then grill cut side down over direct heat, turning occasionally with tongs, for about 5 minutes, or until charred and softened. Once cool enough to handle, dice the grilled nectarines and combine in a bowl with the tarragon, basil, chilli flakes, lemon and lime juices and a little salt. Rub the halloumi slices with a little vegetable oil to stop them sticking, and grill quickly over direct heat for a minute or so on each side, or until charred. Serve immediately, with the nectarine mixture. TO COOK INDOORS Preheat a cast-iron griddle pan over a high heat for at least 5 minutes, then rub the nectarines with a little vegetable oil and cook, cut side down, for about 5 minutes, turning occasionally, until charred and softened. Rub the halloumi with oil and cook for a minute or so on each side, or until charred. Buy the book Our recipes are taken from Live Fire: Seasonal Barbecue Recipes and Stories of Live Fire Traditions Old and New by Helen Graves (Hardie Grant, £26). To order a copy for £22.10 with free p&p until 19 May, go to mailshop.co.uk/books or call 020 3176 2937. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved