Serves 4
1 x 6 oz (180 g) block of halloumi
1 large orange, segmented
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) balsamic vinegar
2 sprigs mint, stems removed


  1. Preheat barbecue to high heat.
  2. Cut haloumi into 1-in (2.5 cm) squares. Thread squares onto skewers. Grill for 1 to 2 minutes on each side. Place skewers on a serving platter. Scatter orange segments over skewers. Dress with olive oil and balsamic. Garnish with mint leaves.
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