I have been dying to grill up some halloumi ever since I saw package of it at the Creative Cleaver. I’ve only ever had it in coastal restaurants before now, and it’s great to be able to toast some up at home. I can see myself serving smaller squares as appetizers at my next party – or maybe skewering grilled cubes on toothpicks along with watermelon and tomatoes.
For my first homemade halloumi dish, I paired the cheese with a simple watermelon and arugula salad. The crispness of the salad really set off the warm crunch of the cheese.
1/4 cup lemon juice
1/4 cup apple cider vinegar
1 tsp Dijon mustard
1/4 cup olive oil
salt & pepper
a few handfuls of small arugula leaves
1/8 of a seedless watermelon, cut into small cubes
1/3-inch thick slices of halloumi
In a medium-sized bowl, whisk the mustard into the lemon juice and vinegar.
In a thin stream, slowly pour in the olive oil, whisking madly to incorporate.
Toss in the arugula and watermelon.
Season to taste with salt and pepper
In a small frying pan, without oil, grill the slices of halloumi over medium heat.
After two minutes of frying per side, serve over the salad.