Smoked herb haloumi

• 1 package of 480 g natural haloumi cheese
• ¼ cup (60 ml) olive oil
• 1 tsp (5 ml) herbes de Provence
• ½ tsp (2.5 ml) ground coriander
• Ground pepper

Equipment

• Cold smoking spiral
• Walnut or maple wood pellets
• Reusable BBQ grill mat

• Place the haloumi in a large resealable bag. Add the olive oil, herbes de Provence and ground coriander. Season generously with pepper. Remove the air from the bag, mix to coat the cheese well and refrigerate for at least 3 hours, or overnight for best results.
• Remove the cheese from the bag and reserve the marinade in the refrigerator.
• Place the haloumi at the right end of the cold BBQ grill (no heat). Fill the smoking spiral with walnut or maple wood pellets and place it at the opposite end of the grill. Light the wood and wait until it produces a steady smoke. Close the lid and smoke for 1 hour. Remove the spiral and the cheese.
• Preheat the BBQ to maximum heat, then reduce to medium. Place the reusable grill mat on the grate and let it heat for 2 minutes.
• Place the smoked cheese on the mat and cook for 3 to 4 minutes per side, until well grilled and golden. Cut into cubes and drizzle with the reserved marinade. Serve with crackers, olives and fresh fruit.