Name: Halloumi and Padrón skewers with sweet and smokey honey drizzle
Ingredients: 130g padrón peppers; 2 blocks of halloumi (500g) split in half through the natural fold, then cut into quarters; 3 tbsp olive oil; 4 large wooden skewers (they may need trimming down to fit in the frying pan); flaked sea salt; 2 tbsp Ottolenghi sweet and smokey blend; 1 tbsp lemon juice; 1 ½ tbsp olive oil; 2 tsp runny honey

Halloumi and Padrón skewers with sweet and smokey honey drizzle

Starter BBQ

Makes 4 skewers

Prep 10 min§

Cook 15 min

My favourite pantry ingredients are those that deliver above and beyond the sum of their parts. The sweet and smokey blend does just that. Drizzling honey over grilled halloumi is a tried and tested recipe for success. The sweet and smokey blend here is the cherry on top, bringing a bold warmth to this sweet, salty, summer-y dish. The skewers will be even more special over the barbeque. Serve as part of a mezze style lunch or dinner.

Ingredients

130g	padrón peppers
2	blocks of halloumi (500g) split in half through the natural fold, then cut into quarters
3 tbsp	olive oil
4	large wooden skewers (they may need trimming down to fit in the frying pan)
	flaked sea salt
SWEET AND SMOKEY SAUCE
2 tbsp	Ottolenghi sweet and smokey blend
1 tbsp	lemon juice
1 ½ tbsp	olive oil
2 tsp	runny honey

Method

Heat two large non-stick frying pans over a medium heat.
Add the Padrón peppers to a bowl and toss with ½ tablespoon of oil, ⅛ teaspoon of salt. Alternate skewering the halloumi and Padróns on each skewer to make 4. Pour the remaining oil into the hot pans. Add in the skewers and gently fry for 12 to 14 minutes, carefully flipping over once, until a golden brown crust is formed and the cheese has softened. Remove from the pan and leave to rest for 2 minutes.
Meanwhile, make the sweet and smokey sauce by mixing all the ingredients together.
To serve, place the skewers on a large sharing platter. Drizzle the halloumi liberally in the sweet and smokey sauce and sprinkle everything with a pinch of flaked salt.