Here’s a delicious meat-free souvlaki for when you need one. The secret to cooking halloumi is, ironically, to treat it like a steak: bring it to room temperature before cooking, sear it under a high heat and stop cooking as soon as the outside has a nice crisp edge. Cooking halloumi over a low heat just dries it out, and there’s no pleasure at all to be had in eating that... The vegetables I’ve chosen here are just my preference, so feel free to improvize and use whatever you like or happen to have.
Share by Theo Michaels, published by Ryland Peters & Small (£16.99)
Photography by Mowie Kay © Ryland Peters & Small
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