The signature salty, tangy flavour and chewy texture of protein-rich halloumi cheese, paired with the sweet kick of honey sriracha sauce makes this dish shine and brings something new to the backyard grill
Honey Sriracha Sauce: In a bowl, whisk together sour cream, honey, sriracha or hot sauce, soy sauce, garlic and hot pepper flakes; set aside for flavours to develop.
Preheat grill to medium-high heat.
Cut each halloumi cheese in half lengthwise to get 4 pieces. Cut each piece in half lengthwise again to get 8 pieces. Place each one on a metal or soaked bamboo skewer. Combine zucchini, eggplant and peppers in a large bowl. Add oil and toss to coat well. Spray halloumi with cooking spray.
Grill vegetables and halloumi, turning occasionally for about 5 minutes for the halloumi and 10 minutes for the vegetables until grill-marked and tender. Return vegetables tothe bowl.
Add butter, apple cider vinegar, basil, parsley, salt and pepper to vegetables and toss to coat well. Place vegetables on platter along with halloumi skewers. Drizzle Honey Sriracha Sauce all over and serve.
If you don’t happen to have sriracha sauce, feel free to use you favourite hot sauce