A different kind of grilled cheese
Grilled halloumi cheese pairs well with peaches
Just when you thought you’ve grilled everything under the sun this summer, have you tried grilling halloumi?
Halloumi cheese originated in Cyprus and is typically made from goat, sheep and cow’s milk. It has a firm texture and a high melting point, which makes it perfect for frying, searing or grilling. Ally Stephens, chef-owner of Season to Taste, paired it with peaches and loves to serve it as an appetizer at home or on a camping trip.
“I’ve always loved halloumi and felt it needed to make a comeback in my repertoire. With the abundance of peaches we had this season, I thought I would marry the two and the flavor profile of sweet, savory and saltiness worked out really well,” Stephens said.
This dish can also be great on the campfire or camp stove for a late summer trip. Once peach season comes to an end, there are other ingredients you can pair with halloumi.
“Make a breakfast sandwich with halloumi cheese, a fried egg, sriracha aioli and scallions,” Stephens said. “Or, grill it up with vegetables like eggplant and squash. It’s a great way to use all the zucchini in your garden.”
Stephens also suggests serving grilled Portobello and halloumi burgers or grilled halloumi wraps or tacos. You can even add grilled halloumi to salads with lentils, chickpeas, quinoa, greens and more.
Eat halloumi cheese while it’s hot. Once halloumi cools, it hardens quickly and may cause your guests to make little squeaky noises as they chew it due to its texture.
1 package of Halloumi cheese
1 peach – quartered
Juice of half a lemon
Salt to taste
Brush halloumi cheese and peach slices with olive oil. First, place peaches on grill or grill pan with the temperature at medium-high, add halloumi cheese. Flip after grill marks appear on the cheese and peaches. Grill other side. Move to serving plate, add fresh herbs like mint and drizzle with balsamic vinegar, salt and lemon juice.