Cheese can you grill? Yes, please! Because sometimes cheese Should be the main event.
Grilled halloums is one of those simple dishes that offers more than it should. A few minutes on a hot grill they transform this cheese still and toast into something golden and crunchy outside, soft and salty inside. It doesn’t need much: only olive oil, a little seasoning and fresh thyme to give it life. No hands, no confusion. Just good food, done well.
Why Halloumi?
Halloumi is a semi-duty cheese originally from Cyprus, traditionally made with a mixture of goat’s milk and sheep. What makes it unique – and perfect for the grid – is its high fusion point. Unlike most cheeses, Halloumi can be burned or grilled without turning into a puddle, giving it a crunchy outside and a warm and rubbery center.
Ingredients you need
- 1 block halulums
- 2 tablespoons of olive oil
- Fresh thymus
- Salt and pepper to taste
These simple ingredients allow the salty and spicy flavor of Halloumi to shine. The addition of fresh thyme brings a note based on perfumed herbs that is beautifully combined with the richness of cheese.
Detailed instructions
1. Slice Halloumi:
Cut the block of halloums into slices of about ⅓ ½ thick thick. This thickness helps to maintain the structure during the grid.
2. Brush with olive oil:
Generously brush both sides of each slice with olive oil. This helps prevent the attack and adds a subtle wealth.
3. Grill to perfection:
Preheat your grill at the top. Place the slices directly on the grill and cook for 2-3 minutes per side. You are looking for those signs of Chargrill detector and a light golden crust.
4. Season and serve:
Sprinkle with salt and pepper, but go to light: Halloumi is naturally salty. Ends with a fresh thyme dispersion for an aromatic flour.
Tips to grill Halloumi
1. Pass it before grilling.
Halloumi is usually packaged into brine, then dry it with a paper napkin before brushing the oil. Less humidity = better golden.
2. Use the high heat.
Take your grills or a pan hot before add the cheese. A high heat scrolling gives you those golden coal lines and keeps the interior tender.
3. Don’t sauté the oil.
Halloumi will not melt, but this Candies stick. A good hand of olive oil on both sides helps with gilding and prevents the attack.
4. There is no need for over season.
Halloumi is naturally salty. Taste it before adding more rooms, you may not need them.
5. Serve it immediately.
Grilled halloums is better hot from the grill. It cools quickly and can raise quickly, so the time to plate of consequently.
Serve suggestions
Grilled halloums is incredibly versatile. Try to serve it:
- Over a bed of rocket with cherry tomatoes and balsamic enamel.
- As a star of delicious vegetarian kebabs.
- As a dressing for bowls for cereals or roasted vegetables.
- Next to Olives and Hummus for a Mediterranean -inspired plate.
- Full with pita bread with cucumber, tomato and tzatziki.
Other Halloumi recipes
And if you find out that you love halloumi as much as me, be sure to take a look at these other delicious ways to prepare it:
Recipe
Porze: 4 people
Calories: 63Kcal
Ingredients
- 1 Halloumi block
- 2 spoons 2 tablespoons of olive oil
- Fresh thymus
- Salt and pepper to taste
Instructions
Cut the Halloumi cheese into ⅓ ⅓ to ½ inch slices.
Pat dried with kitchen paper napkin
Brush generously the slices with olive oil on both sides.
Preheat the grid. Cook the slices over high heat on each side for about 2-3 minutes until the chargrill lines formed.
Season with salt and pepper. Complete it with fresh thyme.
Nutrition
Calories: 63KcalCarbohydrates: 0.003GProtein: 0.1GFat: 7GSaturated fat: 1GPolynsaturo fat: 1GMonolysatuine fat: 5GSodium: 3mgPotassium: 0.1mgSoccer: 3mgIron: 0.04mg
