Nigel Slater’s grilled halloumi recipe — theguardian.com

Halve, seed and very finely shred a medium-hot green chilli and a red one. Add the shredded chillies to two tablespoons of olive oil in a shallow dish. Slice a 250g block of halloumi into two or three pieces horizontally then place in the chilli and oil. Leave for 15 minutes or longer, turning from time to time. Coarsely grate a large carrot, finely shred eight mint leaves into small pieces. Stir the carrot and mint into four tablespoons of yogurt and season with black pepper and a teaspoon or two of white-wine vinegar.

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