Halloumi from the barbecue with green beans, lima beans and oregano

Restaurant De Kas at Home, p. 32–33

I’m a big fan of halloumi and I just love its rubbery texture. The trick is to eat the halloumi as soon as it has left the barbecue because that’s when it’s at its best. If you don’t feel like firing up the barbecue, a grill pan will do the job just fine. The key to this recipe lies in the dressing. When you caramelise the lemon on the barbecue, the juice becomes much sweeter and the flavour milder. Make sure the barbecue isn’t too hot and take your time so that the lemon can also cook a little and acquire a smoky flavour. And, as with the halloumi, a grill pan will do the job, too. This makes a great lunch or side dish when served with toasted bread.