Grilled Halloumi With Herbed Berry Salsa Recipes

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 AND VEGETABLES

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.

GRILLED HALLOUMI WITH SPICY-SWEET PEPPERS

Steps:

• Preheat a grill to medium high. Combine the roasted peppers, Calabrian chiles, garlic, lemon juice and olive oil in a small bowl. Season with salt, stir and set aside.
• Oil the grill grates. Grill the halloumi until well marked and warmed through, 2 to 3 minutes per side. Remove to a platter. Spoon the red pepper mixture over the cheese and top with basil and mint. Serve with bread.

GRILLED HALLOUMI WITH STRAWBERRIES AND HERBS

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.

SPICED GRILLED HALLOUMI

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.