Instructions

• Prepare the barbecue for cooking using a hotplate over direct medium heat (180°C-230°C), and preheat as directed.
  Prepare the barbecue for cooking using a hotplate over direct medium heat (180°C-230°C), and preheat as directed. Refer to Step 7 for information on settings and set up methods on a Weber Q.
  Prepare the griddle for cooking using direct medium heat (180°C-230°C) and preheat as directed. Refer to Step 7 for information on Weber Slate Griddle settings.
  Prepare the barbecue for cooking using a hotplate over direct medium heat (180°C-230°C) and preheat as directed. Refer to Step 7 for information on Weber Lumin settings.
• Slice the Halloumi into approximately 1 cm thick slices. One by one, dip a slice of Halloumi into the flour, coat it, shake off excess, then dip into the egg, coat it, and finally roll in the Jatz crumb. Repeat with the remaining slices.
• To make the lemony mayo, in a small bowl, mix together the Japanese mayonnaise and garlic. Slice the lemon in half, zest and juice one half. Add 1 tablespoon of lemon juice and the zest to the mayonnaise. Set aside until required. Reserve the other half of the lemon for the grill.
• Once the barbecue has preheated, drizzle the top side of the crumbed Halloumi with olive oil. Place the Halloumi, oiled side down, onto the hotplate and cook over direct medium heat, with the lid closed, for 1½ to 2 minutes, or until the crumb is deeply golden.
  Once the barbecue has preheated, drizzle the top side of the crumbed Halloumi with olive oil. Place the Halloumi, oiled side down onto the hotplate and cook over direct medium heat, with the lid closed, for 1½ to 2 minutes, or until the crumb is deeply golden.
  Once the griddle has preheated, scrape it clean with a scraper. Drizzle the top side of the crumbed Halloumi with olive oil. Place the Halloumi, oiled side down, onto the griddle and cook over direct medium heat for 1½ to 2 minutes, or until the crumb is deeply golden.
  Once the barbecue has preheated, drizzle the top side of the crumbed Halloumi with olive oil. Place the Halloumi, oiled side down, onto the hotplate and cook over direct medium heat, with the lid closed, for 1 minute, or until the crumb is deeply golden. Place the reserved lemon half on the barbecue to caramelise.
• Once the underside is golden, drizzle the uncooked side with oil, then flip the Halloumi over using a metal spatula. Cook for a further 1 to 2 minutes, or until golden on both sides. While the Halloumi is cooking, place the cut lemon half (cut side down) on the barbecue to caramelise for 2 minutes.
  Once the underside is golden, drizzle the uncooked side with oil, then flip the Halloumi over using a metal spatula. Cook for a further 1 to 2 minutes, or until golden on both sides. While the Halloumi is cooking, place the cut lemon half (cut side down) on the barbecue to caramelise for 2 minutes
  Once the underside is golden, drizzle the uncooked side with oil, then flip the Halloumi over using a metal spatula. Cook for a further 1 to 2 minutes, or until golden on both sides. While the Halloumi is cooking, place the cut lemon half (cut side down) on the griddle to caramelise for 2 minutes
  Once the underside is golden, drizzle the uncooked side with oil, then flip the Halloumi over using a metal spatula. Cook for a further 1 minute, or until golden on both sides.
• Serve the Halloumi immediately with the lemony mayo and grilled lemon.
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