Grilled Halloumi With Herbed Berry Salsa Food

GRILLED HALLOUMI WITH HERBED BERRY SALSA

Steps:

• Place blueberries and red currants into a mixing bowl. Add 2 tablespoons mint, 2 tablespoons cilantro, marjoram, habanero, olive oil, agave syrup, and juice of 1 lime. Mix and set aside.
• Heat a nonstick griddle over medium-high heat. Cook cashews until browned, stirring often to keep from burning, 8 to 10 minutes. Transfer cashews to a plate and set aside. Reduce heat to medium and brown halloumi cheese slices, 2 to 3 minutes per side.
• Place halloumi cheese onto a plate, top with berry salsa mixture and remaining 1 tablespoon mint and cilantro. Chop cashews and spread on top of halloumi. Garnish with lime wedges from remaining lime. Serve immediately.

GRILLED HALLOUMI

Steps:

• Preheat a grill for cooking over medium-high heat. Brush grill grates with some oil.
• Brush the halloumi with some of the olive oil.
• Combine the zaatar, caraway seeds, oregano and pepper in a small bowl. Mix until combined, then sprinkle over all sides of the halloumi.
• Grill on each side until charred, 1 to 2 minutes. Transfer to a serving platter, drizzle with olive oil and garnish with chopped parsley and lemon wedges.

GRILLED HALLOUMI CHEESE

Steps:

• Brush the cheese with olive oil and place onto a medium hot grill for 2 minutes on each side, or until marked. Remove and slice into 1/2-inch pieces. Sprinkle with oregano. Drizzle the olive oil on top and squeeze the lemon juice over the cheese. Serve with grilled pita bread.

GRILLED HALLOUMI WITH STRAWBERRIES AND HERBS

Steps:

• To make the dressing, whisk together the olive oil, lime juice, agave nectar, serrano, and pepper to taste. Toss the strawberries with the dressing and set aside.
• Heat a very large skillet over medium-high heat and add the 1 tablespoon olive oil. When hot, add the halloumi slices. Cook the cheese for 2 to 3 minutes per side without disturbing, until a deep brown crust forms.
• Remove the cheese from the skillet and spoon the strawberry mixture over the slices of cheese. Serve immediately, while the cheese is still warm.

MIXED GREENS SALAD WITH GRILLED HALLOUMI AND ANAHEIM CHILIS

Steps:

• Whisk dressing ingredients together in a small non-reactive bowl.
• Seed and stem the anaheim chilies.
• Toss chilies in olive oil with salt and pepper and set aside.
• Cover a small plate with a thin layer of olive oil and dip the slices of the halloumi cheese.
• Preheat grill or stove top grill pan until it is very hot. Grill tomatoes and prepared chilies, then cheese *just* until it shows grill marks. Remove cheese before it melts.
• Place the spring mix on a plate and add grilled tomatoes and chilies.
• Finally, garnish salad with halloumi cheese squares on top and pass the dressing.

GRILLED HALLOUMI WITH COUSCOUS AND CHICKPEA SALSA

Steps:

• First make the chickpea salsa by mixing the first six ingredients together.
• Put the couscous in a bowl and pour over the harissa and hot water. Set aside.
• Heat the grill (broiler) or barbeque. Mix the garlic, lemon juice and olive oil and toss in a bowl with the aubergine, peppers and halloumi.
• Cook the vegetables and cheese for a few minutes each side until nicely browned. If you are using the barbeque, it's a good idea to put the vegetables and cheese on a baking tray or well oiled sheet of foil. Keep an eye on the halloumi. It will cook quicker than the aubergine and peppers.
• Gently fry the walnuts in the butter, then mix through the couscous with a fork. Spoon onto a plate and scatter over the vegetables and halloumi. Top with some fresh coriander(cilantro) and serve with the chickpea salsa.