Simple Recipes

6.5.11

Simple Recipes

 
Sweet-and-Spicy Grilled Halloumi
Halloumi is a superfirm Greek cheese made from a mixture of sheep's milk and goat's milk, and its texture can stand up to searing and grilling without melting, making it the perfect ingredient to add to your nutrition plan.

4 oz block Halloumi cheese, halved horizontally
2 Tbsp chili-flavored olive oil plus extra for drizzling*
1 small Cubanelle (Italian sweet pepper)
1 Tbsp honey
4 oz baby arugula or mache greens

1/ Heat a gas grill or stove-top grill pan to high. Put cheese on a plate and drizzle some chili oil over the surface, rubbing the pieces together to coat. Using a metal spatula, transfer oiled cheese to the hot grill and cook just until deep grill marks appear, 3 to 4 minutes.

2/ Carefully flip and grill the opposite side until grill marks appear, about 3 minutes more. Transfer to a cutting board to cool slightly. Cut into thin strips.

3/ Meanwhile, put pepper on the grill and cook, turning frequently, until lightly charred. Let stand until cool, remove stem and seeds, dice pepper into small pieces, and reserve.

4/ In a small bowl, whisk 2 tablespoons chili oil and honey until honey has dissolved. Season mixture with kosher salt and freshly cracked pepper to taste; stir in diced pepper.

5/ To serve, put small piles of greens on 4 appetizer plates. Arrange cheese strips on each plate, then drizzle honey vinaigrette over the Halloumi. Season cheese and greens with salt and pepper; serve immediately.

Makes 4 servings

*Buy chili-flavored olive oil at the grocery store or make it yourself: Mix 1 cup olive oil with 1 teaspoon crushed red-pepper flakes. Heat in a saucepan over low heat, about 5 minutes. Store in the fridge in a sealed container for 3 to 4 weeks.