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LAST UPDATED: • FIRST PUBLISHED: By Toni Dash - 49 Comments

Grilled Halloumi with Strawberries and Herbs

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Vibrant Food | Grilled Halloumi with Strawberries and Herbs

Grilled Halloumi with Strawberries and Herbs {Vibrant Food}.

I am really excited to share another gorgeous cookbook today, Vibrant Food. The verve of the title is probably enough for me to snatch it off the shelf but a gander at only a few recipes would certainly seal the deal.

Vibrant Food celebrates foods of the season, building inspired, tasty recipes around what is at its peak as well as capturing the artistry of color from the food. Truly developed through a culinary artist’s eye, each recipe is a vision to behold with breathtaking flavors to match. Rhubarb Compote with Cacao Nibs, Smoky Red Pepper Soup with Pumpkin Seeds and Feta, Apple Sage Walnut Bread, Concord Grape and Mint Sorbet.  You get the picture.

The cookbook is organized by season with each recipe and photograph created by the talented Kimberley Hasselbrink; who also has a food blog ‘The Year of Food’, clearly showcasing her talents as a Food Photographer. The Summer chapter as an example is broken into the subcategories of Berries, Stone, Summer Greens and Herbs, Summer Squash, Tomatoes, and Peppers; each section including unique recipes starring that particular seasonal ingredient. The recipes are very ‘clean’ without filler ingredients allowing the flavors to shine through unencumbered. Each season begins with a short dedication from Hasselbrink, spoken lovingly through an artist’s view.

ibrant Food | Roasted Sardines with Carrot Fennel Slaw

Roasted Sardines with Carrot Fennel Slaw {Vibrant Food}

“Summer is a reward for the rest of the year…..Summer’s produce comes in big and loud and fun and full of boisterous color. It is a season of not holding back: those snazzy reds and bright yellows and bold oranges and deep purples and big, rich greens. It is the season forever tied to leisure and joy and simplicity.’   –Excerpt from Summer, Vibrant Foods by Kimberly Hasselbrink.

We all love a cookbook with photos of the finished dish as reference however Vibrant Foods offers coffee table book quality images to behold on their own. It feels like a picture book for those loving food in addition to illustrating the sumptuous recipes.

Fresh Chickpeas on Toast | Vibrant Food

Fresh Chickpeas on Toast {Vibrant Food}

In the reread, this feels like a very short review but that is thanks to the spirit of the book. It’s simple, not overly complicated offering beautiful seasonal food with recipes that are not over-complicated and gorgeous, captivating photographs to boot. I can think of at least a handful of people I’m going to order a copy for as soon as I finish this post!

 

Vibrant Food | Grilled Halloumi with Strawberries and Herbs
5 from 1 vote
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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
Course Appetizer
Cuisine American
Keyword grilled halloumi cheese
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 4 -6 servings
Calories 157 kcal
Author Toni Dash

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly squeezed lime juice
  • 2 teaspoons agave nectar
  • 1 serrano chile , seeds removed if desired, minced
  • Freshly ground black pepper
  • 6 ounces strawberries , hulled and sliced
  • 1 tablespoon extra-virgin olive oil
  • 1 (8- to 9-ounce) package halloumi cheese, cut into 8 slices
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh cilantro

Instructions

  1. 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.
  2. 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.
  3. 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
GRILLED HALLOUMI with STRAWBERRIES and HERBS
Amount Per Serving
Calories 157 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g5%
Cholesterol 0mg0%
Sodium 5mg0%
Potassium 79mg2%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 5g6%
Protein 0g0%
Vitamin A 135IU3%
Vitamin C 28.7mg35%
Calcium 13mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

 

Reprinted with permission from Vibrant Food written and photographed by Kimberley Hasselbrink (Ten Speed Press, © 2014).   I received a copy of  Vibrant Food  for the purpose of this review. All opinions are my own.

ABOUT THE AUTHOR

TONI DASH

Toni Dash, is the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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  5. Samantha M says

    I totally want this cookbook! 🙂 The recipes look great, and would give my family something new to try.

    Reply

  14. Cynthia says

    I would love to when a cook book. I love to cook and try new things that is healthy and delicious. Yummy

    Reply

  18. Christine Treece says

    I love food that looks good as well as tastes good! This looks like a beautiful cookbook!

    Thanks!

    Reply

  21. susan @ the wimpy vegetarian says

    Every recipe I’ve seen so far that bloggers have shared from this wonderful cookbook are right up my alley. I would LOVE to own this cookbook – I’m sure there are tons of recipes I’m going to want to make 🙂

    Reply

  23. Chelsey says

    I have never tried halloumi, but this recipe sounds delicious! I hope I am able to find halloumi near Boston, if anyone knows of a place that sells it please let me know!!

    Reply
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