Grilled Halloumi with Peach Salsa - Seasonal Recipe

Grilled Halloumi with Peach Salsa

🌍 Seasonal, Summer Difficulty: ●●●○○

Halloumi has been produced in Cyprus since at least the medieval Venetian period and is unique for its high melting point — a result of a specific double-cooking process — making it ideal for grilling.

Ingredients

• 450g (1 lb) halloumi cheese, sliced 1cm/½ in thick
• 1 tbsp olive oil
• 3 ripe peaches, diced
• ½ small red onion, finely diced
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 2 tbsp fresh mint, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• Salt and pepper

Method

1. Making — Make salsa: combine all salsa ingredients. Season and let stand 15 minutes for flavours to develop.
2. Patting dry — Pat halloumi dry. Brush lightly with olive oil.
3. Grilling — Grill on a hot grill or griddle pan over high heat, 2–3 minutes per side, until golden-brown grill marks form.
4. Serving — Serve immediately (halloumi toughens as it cools) topped generously with peach salsa.

Tags: halloumi cheese, olive oil, ripe peaches, red onion, jalapeño · Source: Brittani's Almanac