BBQ'ed Vine Leaf Wrapped Halloumi

With its high melting point halloumi lends itself to pan-frying, grilling and barbecuing and this recipe is a great meat-free option for your next barbeque.

Makes 12

12 fresh or preserved vine leaves – if vine leaves are small you may need to use 2 for each parcel
600g Origin Earth Halloumi
olive oil for brushing

For fresh leaves: Wash leaves in warm water. Bring a saucepan of salted water to the boil. Add vine leaves and blanch for about 15 seconds. Remove using a slotted spoon and drop into iced water.

For preserved leaves: Rinse leaves in several changes of warm water to remove as much salt as possible – remember halloumi is a salty cheese and preserved vine leaves are usually packed in brine. 

1              Pat dry cheese and vine leaves. Cut cheese into 12 even slices. 

2              Place vine leaves on a clean surface and place a slice of cheese in the centre of each one.

3              Gather up the edges of each leaf to form a parcel and brush both sides with olive oil. 

4              Cook on a preheated barbecue grill or in a grill pan for 3-4 minutes each side or until you see the grill marks on the vine leaves. Serve immediately before the cheese hardens.