by Erin Gilliland
It's HOT out there, friends! To keep things consistent, we’re going 100% this week, and we’re grilling halloumi!
Traditionally prepared from goat's and/or sheep's milk on the Eastern Mediterranean island of Cyprus, Halloumi is made to resist high heat. It undergoes a double heat treatment, which binds the proteins within, allowing it to resist normal melting temps. Its flavor is tangy and salty. Grilling it feels a little bit like magic, and eating it is pretty magical, too.
Once cooked, it becomes beautifully crispy and savory on the outside and sensuously melted on the inside, similar to the consistency of a marshmallow when toasted. It's incredibly versatile! Try it pan-seared with eggs and toast for a Cypriot breakfast, or grill it with all those beautiful summer veggies from your garden for an easy go-to lunch or dinner.
I love to utilize what’s in season, when flavors are the best and brightest version of themselves. This week I pan seared halloumi and cut up some stone fruits (cherries, peaches, plums). I added a handful of arugula and some beautiful heirloom tomatoes for a little brightness onto a heaping spoonful of rich full fat Greek yogurt.
It was salty, sweet, and exactly what I wanted to consume during this sweltering week, and it made a perfectly balanced lunch. Pair it with a chilled red or a refreshing n/a beverage.
Ingredients:
Halloumi cheese
1 cup of your favorite Greek yogurt variety (full fat tastes better, just do it ok)
1 Yellow Peach
2 small red plums
½ cup ranier cherries
1-2 heirloom tomatoes
Arugula
EVOO to finish
Flaky sea salt to taste
Directions:
1. Put a generous amount of greens or yogurt on a plate or shallow bowl.
2. Slice fresh and juicy summer peaches, plums, rainier cherries, and heirloom tomatoes into one-inch pieces, and add to your plate.
3. Cut your halloumi into half inch slices. If you plan on grilling your halloumi, oil with EVOO. If pan-searing, place a tablespoon of oil into a pan and heat until shimmering.
4. Cook your cheese for 3 minutes on each side or until golden and crispy. Plate on top of your salad, and finish with a generous drizzle of olive oil and salt.
THAT’S IT! YOU’VE WON! You can thank me in person when you come into the shop to grab your grilling cheese. I'll be waiting.