Stove Top Grilled Halloumi

Jun 4

Halloumi is a Mediterranean goats and sheep milk cheese known for its unique texture and high melting point, which makes it perfect for grilling or frying. Firm, slightly rubbery when raw; the grill renders it magical, crispy on the outside with a soft creamy interior.

The warm saltiness of the Cheese is balanced with the crisp Cucumbers, the juicy Heirlooms and the fresh Mint leaves. This simple recipe is one of my favorite quick warm weather weekend lunches; enjoyed with a steaming cup of Black Tea infused with Cardamom.

Organic Ingredients, serves 2

1 x 8oz. Packet Halloumi Cheese
1/2 Tsp. Olive Oil for cooking
1 Baguette
1 Tbsp. Za’atar mixed with 2 Tbsps. Olive Oil

Veggie Platter

1 Heirloom Tomato
2 Persian Cucumbers
10 Mint Leaves
1/2 Cup Greek Olives
1 Vine Cherry Tomatoes
Sea Salt, to taste

Method

Slice Halloumi into approximately 1/2 inch rounds, see picture below.

Bring a grill pan to high heat with a little bit of Olive Oil. Once hot, add in Halloumi slices and lower heat to medium high. Cook for 1-2 minutes or until the bottom parts have a nice color across them and flip. Cook the other side until nicely colored and transfer to a serving plate.

Slice Heirloom Tomato and Persian Cucumbers and arrange on a serving plate with Cherry Tomatoes on the vine, Black & Green Greek Olives and Fresh Mint Leaves.

Mix 1 Tbsp. Za’atar with 2 Tbsps. Olive Oil to a paste and serve with the Vegetables. I like to pour the Za’atar and Olive Oil mixture onto my Vegetables. Enjoy.