Grilled Haloumi
Haloumi is a salty, semi-soft cheese (like feta!) that won’t melt on the grill.
While there are plenty of grilled haloumi recipes out there, it’s actually one of those ingredients that’s so easy to cook (and a joy to eat!), it doesn’t really need a recipe. But if you’re unfamiliar with the squeaky, salty cheese from Cyprus, then this grilled haloumi recipe is the best place to start cooking and serving it well.
Haloumi, made from a combo of cow’s, goat’s, and sheep’s milk, is a semi-soft cheese similar to feta with a springy texture and briny flavor. We love to pair it with lemony grilled vegetables for a snappy, fresh contrast to the rich and creamy cheese. Tossed with fluffy couscous, it's a complete vegetarian meal that tastes just as good straight off the grill as it does for lunch the next day.
What is the best way to grill haloumi?
What sets haloumi apart is its unique ability to resist breaking down at high temps. When fried or grilled, the firm cheese develops a crisp exterior and a warm, soft, slightly gooey interior. It just needs 20 seconds or so per side to become lightly charred and irresistibly golden-brown — you don’t even have to oil it first. Fresh off the heat with a subtle hint of smoke, it’s the perfect vegetarian protein to add to your summery spread.
Ingredients
- 1 cup Israeli (pearl) couscous or quick-cooking farro
- 8 oz. asparagus, trimmed
- 4 oz. snap peas, strings removed
- 3 tsp. olive oil, divided
- Kosher salt and pepper
- 4 oz. haloumi cheese, thinly sliced (about 1/8-in. thick)
- 1 tsp. grated lemon zest plus 2 Tbsp lemon juice
- 1 scallion, thinly sliced
- 1/4 cup fresh dill, chopped
- 1/4 cup flat-leaf parsley, chopped
Directions
- Step 1Cook couscous per package directions; drain, let cool then transfer to large bowl. Heat grill on medium-high.
- Step 2In second bowl, toss asparagus and snap peas with 1 teaspoon oil and 1/8 teaspoon each salt and pepper. Grill, turning or rolling once, until lightly charred and tender, 2 to 4 minutes; transfer to cutting board.
- Step 3Grill haloumi until lightly charred, about 20 seconds per side; transfer to plate.
- Step 4Cut asparagus into 1-inch pieces and snap peas into halves or thirds and toss with couscous, lemon zest, and juice, remaining 2 teaspoons oil and 1/4 teaspoon each salt and pepper. Fold in scallion, dill, and parsley.
- Step 5Tear haloumi into bite-size pieces and fold into couscous.
NUTRITIONAL INFORMATION (per serving): About 330 cal, 12.5 g fat (6.5 g sat), 14 g pro, 525 mg sodium, 41 g carb, 4 g fiber
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