Ingredients

  • 12 pieces of halloumi cut into approximately 2cm cubes
  • 24 cocktail pickle onions
  • 12 heirloom carrots caramelised in honey and butter, then cut into 2cm lengths
  • 12 x 15 cm bamboo skewers
  • 125g almonds chopped
  • 50g butter
  • 1 tablespoon chardonnay vinegar
  • juice of 1 lemon
  • 100ml olive oil

Method

  1. Place 1 piece of halloumi followed by 1 cocktail onion followed by one piece of carrot on a bamboo skewer.
  2. Repeat the process so you have 2 pieces of each ingredient on a skewer, then dress the remaining skewers and set them aside.
  3. To make the dressing place the almonds and butter in a saucepan over medium heat.
  4. Cook until the butter starts to foam and turns brown.
  5. Add the honey and bring everything to the boil.
  6. Reduce the liquid by half, then add the vinegar and lemon juice and reduce by two thirds.
  7. Remove from the heat and allow to cool.
  8. Once cool, add the olive oil.
  9. To serve heat the BeefEater® BBQ to medium high heat.
  10. Once hot lightly oil the skewers then char grill until the halloumi is golden.
  11. Arrange on a serving platter and dress with the honey and almond dressing.