GRILLED HALLOUMI WITH STRAWBERRIES AND HERBS
Grilled gooey halloumi cheese, with a shock of herbs and zesty strawberries for a light and delicious salad.
Provided by Samantha
Categories Salad
Time 20m
Number Of Ingredients 9
Steps:
- Make dressing by whisking together 3 tbsp of oil, lime juice, honey, and chile. Season with pepper. Set aside.
- Heat 1 tbsp of oil in a medium skillet over medium-high heat. When hot, add halloumi and cook for 2-3 minutes per side undisturbed until a deep brown crust forms.
- Place cheese on plates, spoon over strawberry mixture, and top with herbs. Serve immediately while still warm.
GRILLED HALLOUMI WITH STRAWBERRIES AND HERBS
"I was inspired to make this by some snacks brought to a picnicky party: my friend Dafna's spicy jalapeño jam and my friend Andy's halloumi cheese. We grilled the cheese and doused it with the jam and it was the undeniable hit of the party. I liked the idea of going for something spicy, sweet, and fresh on top of this intriguing cheese, so I made a mess of strawberries and herbs to pile atop it for this version. Halloumi is a firm, salty cheese that keeps its shape when grilled or fried in a pan. It's an awesome way to enjoy the unique pleasure of hot, melty cheese as a vehicle for food. It's best to eat the cheese as soon as possible after it's come out of the pan-the magic of halloumi happens when it's hot." - Kimberley Hasselbrink, Vibrant Food
Provided by Toni Dash
Categories Appetizer
Time 21m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 157 kcal, Carbohydrate 8 g, Fat 14 g, SaturatedFat 1 g, Sodium 5 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
GRILLED HALLOUMI WITH STRAWBERRIES AND HERBS
Provided by Kimberley Hasselbrink
Categories Cheese Kid-Friendly Quick & Easy Backyard BBQ Strawberry Mint Fall Spring Summer Cilantro Small Plates
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- To make the dressing, whisk together 3 tablespoons oil, lime juice, agave nectar, chile, and pepper to taste. Toss with strawberries and set aside.
- Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When hot, add halloumi. Cook cheese for 2-3 minutes per side without disturbing, until a deep brown crust forms.
- Remove cheese from skillet and spoon straw- berry mixture over slices of cheese. Top with mint and cilantro and serve immediately, while cheese is still warm.
CHARRED HALLOUMI WITH FRESH TOMATOES AND HERBS
Steps:
- Preheat the grill to high.
- Slice each piece of halloumi into 8 slabs. Drizzle both sides with olive oil and set aside on a baking sheet.
- Drizzle the shallot with olive oil, season with salt and pepper and grill until charred, 2 to 3 minutes per side. While the shallot is grilling, halve the cherry, cocktail and Campari tomatoes and season with salt; set aside.
- Grill the halloumi until it has grill marks and the cheese is softened, 2 to 3 minutes per side. While the halloumi is grilling, finely chop the shallot. Combine the shallot, lemon zest and juice, 1/4 cup olive oil, and salt and pepper to taste in a jar with a tightly fitting lid. Shake to combine.
- Remove the halloumi from the grill and place on a serving platter. Top with tomatoes and spoon on the shallot dressing. Season with flaky sea salt, shower with herbs and drizzle with more olive oil. Enjoy.
SPICED GRILLED HALLOUMI
The play between salty, hot cheese and sweet, juicy tomatoes is what makes this dish sizzle. Halloumi is a springy Cypriot cheese that bronzes when hit with intense heat, but you must pat it dry before grilling. Pile the singed cheese atop sliced tomatoes, which are seasoned here with salt and olive oil to concentrate their flavor. The salt will also extract water from the tomatoes, creating a light dressing. Finally, for texture, everything is sprinkled with a combination of crushed coriander and cumin seeds, red-pepper flakes and a touch of sugar. (You could also use a store-bought or homemade dukkah if you have it on hand.) Serve with grilled bread or pita, or embellish with herbs, cucumbers, grilled peppers, lentils, beans or grains.
Provided by Ali Slagle
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn off one of the end burners before cooking.
- While the grill is heating, arrange the tomatoes on a platter with an edge to prevent leaking and season with 1/2 teaspoon salt. Drizzle with olive oil. Set aside. Pat halloumi dry and drizzle with olive oil to coat on both sides. Set aside.
- In a small skillet over medium-low heat, toast the coriander seeds, cumin seeds and red-pepper flakes, shaking often, until fragrant, 1 to 2 minutes. Transfer to a cutting board and smash with the side of your knife until cracked. (You can also do this with a mortar and pestle.) Transfer to a small bowl, add the sugar, and rub with your fingers to further crush the seeds.
- When you're ready to grill, take the halloumi, tomatoes, seeds, tongs and a tightly folded paper towel soaked with olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the cheese over the flame, flipping halfway through, until well browned and it releases easily from the gates, 4 to 6 minutes total. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) If the cheese sticks to the grates, give it another minute on the heat. Transfer the cheese to the tomatoes, then sprinkle with the seeds. Season to taste with more red-pepper flakes, sugar and olive oil.
GRILLED HALLOUMI AND VEGETABLES
Halloumi is a firm, white, brined cheese traditionally made from a mixture of goat's and sheep's milk. (Though today, cow's milk is often used.) Like other low-fat cheeses, it is perfect for grilling. It sears and colors quickly when it hits the hot grill. The interior softens, but the cheese doesn't melt; it just warms up invitingly.
Provided by Martha Rose Shulman
Categories lunch, vegetables, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a hot grill. Cut halloumi into 8 to 12 slabs, about 1/3- to 1/2-inch thick. Cut peppers into wide pieces, slicing from top to bottom along the natural indentations. Discard seeds. Cut pieces in half crosswise. Slice the zucchini and eggplant on the diagonal, into 1/4- to 1/3-inch-thick rounds.
- Season all vegetables with salt and pepper. Brush vegetables and halloumi with olive oil.
- Grill vegetables until tender and nicely charred, turning occasionally. If you'd like, use an outdoor grill pan to keep them from slipping through the grate. Scallions will be ready after 3 to 4 minutes. Peppers, zucchini and eggplant take about 10 minutes. Arrange on a platter.
- Grill halloumi, turning occasionally, for 2 to 6 minutes, until grill marks appear. When you press on the cheese, it should give but it should not be runny.
- Remove cheese to the platter with vegetables and drizzle with olive oil. Sprinkle cheese and vegetables with herbs and sumac, if you'd like, and serve.
Nutrition Facts : @context http, Calories 423, UnsaturatedFat 16 grams, Carbohydrate 21 grams, Fat 32 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 15 grams, Sodium 943 milligrams, Sugar 13 grams
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