Grilled Halloumi Food

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 HALOUMI CHEESE AND LEMON

Steps:

• Prepare a gas grill for direct-heat cooking over moderately high heat.
• Cut 8 thin slices from lemons, then squeeze enough juice from remainder to measure 2 tablespoons and put in a bowl.
• Halve cheese diagonally, then cut each triangle, cut side down, into 1/3-inch-thick slices.
• Mince garlic and mash to a paste with a pinch of salt using side of a large heavy knife, then add to lemon juice. Whisk in salt and sugar until dissolved, then add 1/4 cup oil, whisking until combined.
• Separately toss lemon slices and cheese each with 1/2 tablespoon dressing.
• Brush both sides of bread with remaining 2 tablespoons oil.
• Grill bread, cheese, and lemon slices on grill rack, covered, turning over once (use a metal spatula to scrape under cheese to loosen before turning), until bread is toasted (2 to 3 minutes total), grill marks appear on cheese (3 to 4 minutes total), and lemons begin to wilt (4 to 6 minutes total).
• Whisk dill into remaining dressing. Divide bread among 4 small plates and top with cheese and lemon slices. Drizzle with dressing and serve immediately.

GRILLED HALLOUMI WITH SPICED COUSCOUS

Steps:

• Firstly, put the kettle on then cut broccoli into florets and thickly slice stalk. Pour boiling water into a steamer, steam broccoli for 6 mins, add the peas and steam for 2 mins more.
• Meanwhile, mix the couscous with the spices in a bowl, pour over the hot stock, then cover and leave to stand for 5 mins.
• Heat a non-stick frying pan or griddle pan. Cut halloumi into 6-8 slices and cook quickly on each side for 2 mins until lightly tinged brown.
• Mix vegetables and tomatoes into couscous, fork in the lemon juice, oil and coriander. Pile onto plates and top with halloumi.

GRILLED HALLOUMI APPETIZER SALAD

Steps:

• Preheat grill.
• Slice Halloumi in half lengthwise.
• Rub Halloumi halves with 1 tablespoon of the olive oil.
• Drizzle one tablespoon of the olive oil on the red onion slices and one tablespoon on the zucchini slices.
• Grill Halloumi, red onions and zucchini, until beginning to blacken, turning frequently, about 2-4 minutes per side.
• Transfer Halloumi to a cutting board and slice each piece in half to make four pieces.
• Transfer Halloumi and vegetables to large platter.
• Drizzle with olive oil and lime juice to taste, and sprinkle with freshly ground pepper.
• Serve warm.

GRILLED HALLOUMI AND STEAK KABOBS

Steps:

• Combine cilantro, parsley, garlic, apple cider vinegar, olive oil and lemon zest rind in a food processor; pulse for 1 minute.
• In an airtight container, combine steak and marinade and refrigerate for 3 to 4 hours.
• Preheat grill to high; carefully skewer alternating meat and cheese.
• Grill 2 to 3 minutes then carefully turn, touching only the meat as you turn. Cook an additional 2 to 3 minutes, remove from heat and serve.