Halloumi cheese, which originated in the Mediterranean, is traditionally made with a mixture of goat’s and sheep’s milk. It’s fantastic for grilling, thanks to an unusually high melting temperature. Serve it as a starter, as a side with grilled meat, or with crusty artisanal bread, olives and a glass of crisp wine for a lazy afternoon meal.
Grilled Halloumi with Figs and Blood Oranges
Mix it up
Try grilling halloumi with other fruits, such as pineapple. You can also use an outdoor grill instead of a grill pan. Skewers would help to keep the cheese from falling through the grates, an they make for a great serving presentation.
4 blood oranges
1/2 cup fresh mint leaves, torn
Sea salt and ground pepper
6 ripe red or black mission figs, halved lengthwise
1/2 lb. halloumi cheese, cut into 1/2-inch-thick slices
Using a knife, cut off top and bottom of 1 orange and stand it upright. Following contour of fruit, slice off remaining peel and white pith. Holding orange over a bowl, cut along both sides of each segment to separate it from membrane, allowing it and any juices to fall into bowl. Repeat with remaining oranges. Add mint and toss to combine. Season well with salt and pepper. Set aside.
Heat a stove-top grill pan over medium heat. Put figs, skin side down, on grill pan and cook, turning once, until juices start to run, about 2 minutes per side. Add figs to bowl with oranges.
Drizzle cheese slices with olive oil and place on grill pan. Grill, turning once, until golden, 1-2 minutes per side. Add cheese to bowl with oranges. Toss everything together and serve at once. Serves 4-6.