Ingredients
200g halloumi, sliced into 1–1.5cm thick pieces
150g red grapes, left on small vine clusters if possible
2 tbsp honey
½ tsp chilli flakes
30g pistachios, lightly crushed
1 tbsp olive oil
1 tsp lemon juice
Flaky salt
Method
- Prepare the hot honey. In a small saucepan, gently warm the honey with the chilli flakes for 1–2 minutes.
- Toss grapes with salt and olive oil. Try to keep them on the vine to look more beautiful when serving.
- Place the grapes directly onto a medium-hot grill. Cook for 3–5 minutes, turning occasionally, until the skins blister and split and the grapes begin to soften and slightly collapse.
- Brush the halloumi lightly with olive oil and place on the the grill for 2–3 minutes per side, until deeply golden with charred grill marks.
- Briefly toast the pistachios in a dry pan if easier for 1–2 minutes, just until fragrant. Roughly crush using a knife or mortar and pestle.
- Arrange the grilled halloumi on a large serving platter. Scatter over the charred grapes and pistachios and top with honey.
