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Grilled Haloumi Skewers with Cilantro and Lime


4 (2 brochettes par personnes)

Ingredients

  • Zest and juice of a lime
  • 30 ml (2 tbsp.) fresh cilantro, chopped
  • 15 ml (1 tbsp.) olive oil
  • 360 g (12 oz) Haloumi cheese, diced in 2.5 cm (1 in.) cubes (24 cubes)
  • 16 peppadew peppers, marinated

Preparation

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  • In a bowl, mix the lime juice and zest with the cilantro and oil. Add the Haloumi cubes and stir so they are well coated. Marinate for a few minutes.
  • Preheat the BBQ to medium-high.
  • On each skewer, thread 3 cheese cubes, alternating with 2 peppers. Grill quickly on the BBQ to brown and warm the cheese.
  • Serve hot.

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Accompaniments

Fruity and vibrant

These dry wines have a fruity, floral nose while offering a certain richness on the palate. Their acidity gives them a pleasant liveliness.

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