Grilling cheese on the braai is not only ideal for vegetarians, it also makes an ideal meat replacement. Cheese that holds its form on the grill, such as haloumi or paneer, can be served in a variety of ways. Why not try the suggestions below at your next braai?
Halloumi is a cheese from Cyprus and is traditionally made with goat’s or sheep’s milk. To grill, place slices of halloumi directly on the grill over medium heat and grill for approximately three minutes per side, or until lightly browned on the outside and soft in the middle. Serve with a salad and grilled vegetables or in a wrap, pita or burger. Alternatively, cut halloumi slices into smaller pieces and thread onto a skewer to grill.
Paneer is an Indian cheese that can be compared to cottage or ricotta cheese. Slabs or blocks of paneer can be spiced and grilled on the fire or in a tandoori oven. You can also use it to make kebabs.
Try the following recipe for either: To make a marinade for 200g paneer, mix together ¼ teaspoon turmeric, ½ teaspoon chilli powder, 1 teaspoon tomato puree, 1 teaspoon oil and a pinch of salt. Leave slabs or blocks of paneer to marinade for at least an hour. Grill as is or on a skewer for approximately seven minutes per side. Paneer is done when both sides are golden.
Feta, a soft Greek cheese, can also be enjoyed on the grill if placed in foil.
In Greece, feta is traditionally served grilled in the following way: Place the slices of 1 large tomato in a large piece of foil. Add slices of 1 medium green pepper, 1 chopped chilli, and top off with 300g feta, thyme and a generous glug of olive oil. Seal the foil tightly and place the package on the grill over medium heat while the meat is on the braai. Grill for roughly 20 minutes. Open and serve with bread to mop up the delicious melted feta and oil.