This evening was glorious. It was the first day this year where one wakes up to warm sun, birds chirping and the sun shining with nary a cloud in the sky.
I already knew this would mean BBQ time, eat dinner “al fresco” time and relax time. It was a busy week but also very productive. I’m working on some new things for this blog and the emphasis is on “beyond”.
Part of my dinner this evening was a grilled Halloumi on a bed of rocket (wild greens). Halloumi is a cheese native to the island of Cyprus and it’s made from a combo of cow, goat and sheep’s milk. Greeks have been enjoying wild greens for ages and when paired properly, the are simply delicious.
The salad was tossed in my Sun-dried tomato vinaigrette and then topped with warm, a la minute grilled Halloumi cheese.
Earlier this year, I pan-seared some Halloumi but it doesn’t compare to using a real grill.
Grilling Halloumi is very easy…slice your cheese, brush with olive oil and when your grill is white hot, grill the Halloumi for 1 minute a side.
Tonight’s combo was bitter rocket, balanced by the sweet sun-dried tomatoes and the midly salty Halloumi, squeaking as always with every little chew.
44 Responses
I almost got some hot little hands on some halloumi last week – Monforte makes a sheep cheese version, but they were sold out when I wandered by their booth at the Woolwich County local food fest. Soon… soon… your pictures sure look mouthwatering.
Must be a pretty firm cheese to be able to grill it, huh? I really, really want to try this cheese! Note to self… go to specialty cheese shop sometime this week!!
I *love* grilled Halloumi. Though my grill marks never look as perfect as yours …
Peter what does Halloumi taste like? I know it’s a cheese.
I love the mild taste, firm texture and “squeakiness” of halloumi. And I agree that grilling it is the best ay to enjoy it. I’m glad to see Canadians call arugula “rocket” as well.
I made a salad with Halloumi recently for the first time and loved the cheese. Now it’s disappeared from my store though. (Insert swear words here.) I’ve only grilled it on a grill pan, but would love to try it on ebrfdea real grill.
That looks like a lovely Springtime salad. Rocket greens are my favorite for salads. I saw halloumi at a gourmet market the other day at $8.00 for 4 ounces! That wouldn’t even be an appetizer for my husband! I’ve got to find another source.
Lovely salad – I love both rocket and halloumi cheese. Are those pink peppercorns I see hiding in your vinaigrette.
Lovely salad – I love both rocket and halloumi cheese. Are those pink peppercorns I see hiding in your vinaigrette.
Lovely salad – I love both rocket and halloumi cheese. Are those pink peppercorns I see hiding in your vinaigrette.
Lovely salad – I love both rocket and halloumi cheese. Are those pink peppercorns I see hiding in your vinaigrette.
Lovely salad – I love both rocket and halloumi cheese. Are those pink peppercorns I see hiding in your vinaigrette.
Lovely salad – I love both rocket and halloumi cheese. Are those pink peppercorns I see hiding in your vinaigrette.
Lovely salad – I love both rocket and halloumi cheese. Are those pink peppercorns I see hiding in your vinaigrette.
Lovely salad – I love both rocket and halloumi cheese. Are those pink peppercorns I see hiding in your vinaigrette.
Lovely salad – I love both rocket and halloumi cheese. Are those pink peppercorns I see hiding in your vinaigrette.
I just scored some halloumi at a new market. Since I’m a total arugula addict, I love your idea and I’m going to use it.
PS How can you write posts faster than I can comment on them? Do you use some sort of time machine?
I never felt so left out for not owning a grill! How am I to face the Summer when everyone will be using their outdoor grill and blogging about it? Not fair I tell YOU! lol Ok rant over.
Must buy more Halloumi this week but finish the feta in the fridge first :)
Halloumi tastes great – simply done like this is the best so its natural flavours shine.
I love Halloumi cheese – I pan fried some only yesterday with crispy bacon and dressed some salad leaves with balsamic vinegar….very yummy.
I like the idea of the sun-dried tomato vinaigrette though – I will give that a go.
Halloumi is perfect for grilling because it holds together so well and doesn’t melt into the fire. And I second Lulu’s question, it is unfathomable to me how quickly you put up posts. It’s kind of spooky, especially since they’re all so well done.
Ferdzy, I’m sure you’ll buy a good supply.
Lori, it is firm and other than it’s wonderful flavour, it does stand well to heat.
Liz, take the time to get your grill hot.
Cynthia, it’s mildly salty, creamy and a hint of mint.
Pete, us Canucks call it rocket, arugula or bitter greens…it’s all good.
Kalyn, ask the store manager about it’s absence or if he/she can order it.
Sticky, I know..it can be costly but it can be found cheaper too.
Nina, just bits of sundried tomato.
Lulu, blame it on my excitement from a recently made dish.
Pixie, it’s a sin to not have a grill. Canadians (despite our winters) have been known to use a grill year ’round.
Cake, simple indeed was best in this instance.
Laurie, sometimes the writing just rolls off the keyboard!
Halloumi is very expensive in our local markets, too. How do you know good quality halloumi? What should you look for?
I don’t think I’ve ever seen any halloumi in real life before… I need to travel more!
Grilled Halloumi just divine and what beautiful grill marks – it makes me want to just tuck in and eat!
On my list for this week is go to Greektown and get some haloumi. I was planning a Danforth fix anyways so perfect timing.
I’m finally home, starving, no food in the house. I’m adding this to my shopping list today. Hope I can find it .With a nice salad it would be perfect.
Mmmhhh, grilled halloumi. I’ve got this recipe for grilled halloumi and roast pepper parcels hat I keep meaning to try. Seeing this reminded me, gotta go and dig it out!
i’m a total halloumi fan
just the best stuff…
I have the rennet to make my own Halloumi..so I better get on it before BBQ season hits full swing:D
I simply must try this tempting sounding cheese that you often feature here. I’m going to make a point of searching for some.
Lydia, the best Halloumi cheese that I’ve tasted come from Cyprus and Lebanon and after that, it’s up to your personal taste.
Ruth, lots of Cypriots in the UK…I’m sure there’s some nearby.
Rosie…bon apetit!
Giz, I have a Pittas brand and I saw sold on the Danforth.
Courtney, enjoy your quiet weekend and rest up, the Teuton will be home shortly! lol
Sylvie, your recipe does sound very nice.
Cook eat fret…you get a gold star!
Val, I look forward to reading your experience with making Halloumi but skip using the pantyhose…ICK!
Lisa, there’s a decent sized Greek community in London, a Greek should tell you if there’s any to be bought there.
Nice salad! Grilled halloumi with sundried tomatoes and rocket sounds like a great combo of flavour.
Okay! I NEED to find this halloumi! I have heard about it on a couple of blogs and it just sounds amazing. ALSO once at this restaurant in Laguna Beach, http://www.aegeancafe.com/ I had this amazing cheese. It was aflame and sooooo??? I has been a while but I want to go back just for that. They call it Saganaki. Have you heard of it?
Nicole, Saganaki refers to any dish that’s make in a two-handled vessel but the Cheese Saganaki is the most popular.
The usual cheese for this flaming appetizer is Kefalotyri and a Romano cheese would be the closest to it’s flavour.
Thanks for the info. So now I need to find 2 cheeses. Or just use the Romano. Have you ever tried the flaming at home?
Nicole, look at this link:
http://kalofagas.blogspot.com/2008/01/opa.html
As for cheese, just 1 type…kefalotyri, graviera or kasseri from a greek store. Then if you can’t find them, Romano or Grano Padano will do just fine.
My brother was in Cyprus this last summer so he made us try some halloumi this past winter. It was quite delicious grilled.
I have been catching up on yr blog for the past half hour. I am really really hungry now.
I’m on a mission to find some of that squeaky cheese!
Hallumi, hallumi, hallumi… you Greek guys don’t talk about anything else!!!:D I eat the green and you eat the cheese… have we got a deal?
I’m so intrigued with these new things on your blog…
Finally catching up on my blog reading!
Although it’s going to have to take a bit of a break now, as I *need* to go to the shop and buy some halloumi!!
Looking forward to hearing more about the ‘beyond’ :)
Halloumi is great and very versatile ! Don’t just grill it, you can shallow fry it, cube it and add it into your trahanas soup at least 10 minutes before finishing cooking and grate it to top your pasta dishes. It also makes a great Halloumi cake ! For those that cann’t source it let me know and I have my grandma’s recipe to hand for making one’s own. o.O
It is great grilled with smokey bacon and put into a sandwich with tomato. You see it everywhere on the menu in Cyprus, the bacon and halloumi roll is like egg and chips in the UK. Comfort food and delicious.
It is also very common in cyprus to have egg, chips and halloumi on the menu in the local pub.
Lountza is also a favourite with it. Smoked pork loin in slices, halloumi and very fresh bread.
Goodness me I need to get to the fridge now and make a sandwich.