Grilled Halloumi with a Citrus Honey Glaze
This simple summer side or starter is the perfect way to enjoy imported Halloumi cheese from Greece and Cyprus! Made from a combination of cow’s milk, goat’s milk and sheep’s milk, Halloumi is a creamy, springy textured cheese that holds up to grilling. We pair it with a bright vinaigrette and glass of crisp, lemony Greek Assyrtiko white wine. The wine’s crisp acidity and citrusy flavor profile pair perfectly with the lightly salty imported Halloumi.
Ingredients
- 2 blocks imported Halloumi cheese approximately 8 oz each
- 1/3 cup honey
- ⅓ cup lemon juice
- 2 TB olive oil
- Fresh greens lemon slices, lemon zest, fresh thyme, and hot pepper flakes for garnish
Instructions
- Drain any brine from the imported Halloumi packages and pat dry. Slice each block of Halloumi crosswise into two ½” thick planks.
- In a large bowl whisk together honey, lemon juice, and olive oil. Place imported Halloumi planks in the citrus honey drizzle and gently toss to coat. You can cook the Halloumi immediately or marinate overnight for extra flavor.
- Coat a grill or nonstick grill pan with cooking spray and heat over medium high heat. Place Halloumi planks on the grill and cook for 2-3 minutes per side or until charred and warmed through. (Reserve marinade to drizzle on the finished dish.)
- Serve on top of fresh greens and drizzled with remaining honey-citrus mixture. Garnish with fresh thyme, lemon zest, and lemon slices.
