Grilled gooey halloumi cheese, with a shock of herbs and zesty strawberries for a light and delicious salad. A great halloumi recipe!
It took me a little while to get onboard with the grilled Halloumi train. This was primarily due to the shortage of Halloumi cheese in my area for about month.
Well, my patience paid off. This “salad” is amazing. Grilled gooey cheese, with a shock of herbs and zesty strawberries.
G and I finished the serving of 4 between the 2 of us. This happens more often than I’d like to admit, but this salad was worth it. It’s a great dish to pair with a baguette and snack the meal away.
What is halloumi?
Halloumi is a salty cheese made from sheep and goat’s milk. It can be eaten raw, but it’s seriously good when grilled as it becomes gooey and soft in the middle.
A number of people who I’ve made halloumi for comment that it is similar to the Greek cheese dish Saganaki. Grilled halloumi can be grilled or seared in a pan for a few minutes per side.
The salty and warm halloumi is a dreamy compliment to the sweet and juicy strawberries. The herbs land a great balance in this dish as they ground it squarely in the savoury department.
Grilled gooey halloumi cheese, with a shock of herbs and zesty strawberries for a light and delicious salad.
- 4 tbsp olive oil
- 2 tbsp fresh squeezed lime juice
- 2 tsp honey
- 1 medium serrano chile, seeds removed, very finely chopped
- 1 cup thinly sliced strawberries
- 1 package Halloumi cheese (approx. 200 grams), cut into 1/4" thick slices
- 2 tbsp chopped fresh mint
- 2 tbsp chopped fresh cilantro
- 1/2 tsp fresh ground black pepper
Make dressing by whisking together 3 tbsp of oil, lime juice, honey, and chile. Season with pepper. Set aside.
Heat 1 tbsp of oil in a medium skillet over medium-high heat. When hot, add halloumi and cook for 2-3 minutes per side undisturbed until a deep brown crust forms.
Place cheese on plates, spoon over strawberry mixture, and top with herbs. Serve immediately while still warm.
Slightly adapted from Epicurious