Peri-peri is the Portuguese and African name for the Malagueta chilli pepper which is used as the source of heat in the popularised spicy peri-peri sauce. We used Rose Harissa for a spicy peri-peri marinade that is tempered by the charred, creamy halloumi. This would work equally well with chicken, a meaty fish such as monkish or vegetables.
2tbsp Rose Harissa
1tbsp lemon juice
1tbsp red wine vinegar
2tsp dried oregano
1tsp crushed dried bay leaf
1 garlic clove, crushed to a paste
Dried birds-eye chilli flakes (optional, if you want serious heat)
2 x 250g block of halloumi
1 lemon, cut into quarters
Combine all the ingredients apart from the halloumi in a bowl and stir well to combine. If using the marinade for meat or vegetables, add a few pinches of salt.
Remove the halloumi from its packaging and rinse under cold water. Dry with a paper towel then either cut into large cubes or 2 rectangular slabs. Place in a container and cover with the marinade. Leave to marinate for 2 hours, or ideally overnight.
Grill on a hot BBQ, or in a griddle pan, until the outsides have coloured and crisped up and the halloumi feels soft to the touch. You can drizzle any remaining marinade over the halloumi as it cooks.
Remove from the grill, squeeze lemon juice over the top and serve immediately.