"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
Keyword grilled halloumi cheese
Prep Time 15minutes
Cook Time 6minutes
Total Time 21minutes
Servings 4-6 servings
Author Toni Dash
3tablespoonsextra-virgin olive oil
2tablespoonsfreshly squeezed lime juice
1serrano chile, seeds removed if desired, minced
Freshly ground black pepper
6ouncesstrawberries, hulled and sliced
1tablespoonextra-virgin olive oil
1(8- to 9-ounce) package halloumi cheese, cut into 8 slices
2tablespoonschopped fresh mint
2tablespoonschopped fresh cilantro
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.