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Grilled sheep's milk cheese in a tomato and teriyaki coating

Ingredients for 4 portions

Per portion: 1439 kJ / 344 kcal

  • 2 sheep's milk cheeses (200 g each)
  • 8-10 tbsp. Kikkoman Teriyaki marinade & sauce
  • 5-6 tbsp. tomato puree
  • 2 tbsp. sesame seeds
  • 1 yellow and 1 green courgette
  • 1 onion
  • 250 g cherry tomatoes
  • 4 sprigs of rosemary


Preparation time: 30 mins

Cut the sheep's milk cheeses in half. Stir together the Teriyaki marinade & sauce and the tomato puree. Put the sheep's milk cheese into the marinade and then roll them in the sesame seeds. Wash the courgette and cut it into thin sticks. Peel the onion, halve it and cut it into small cubes. Wash and halve the cherry tomatoes. Take four adequately sized pieces of aluminium foil, put a mixture of sheep's milk cheese, courgette, onion, cherry tomato and rosemary on each, fold the edges together to make parcels and cook on the barbecue for approx. 15-20 minutes.

Tip: Serve with crusty flatbread.