Heat a large frying pan or barbecue to high. Cut cheese into 8 x 2 cm x 2 cm x 10 cm slabs and pat dry with paper towel. Carefully thread a skewer through the centre of each and season with salt and pepper. When pan is hot, spray cheese with oil and cook, turning, for 2 minutes or until each side is browned.

Heat honey in a small pan over medium heat for 1 minute or until runny. Drizzle over cheese and serve with lime wedges.

Note

• A soft, mild cow’s-milk cheese available from selected delis. Substitute haloumi.

Photography by Brett Stevens.

As seen in Feast magazine, November 2011, Issue 3. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.