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Grilled Halloumi Over Hummus
Whenever the grill comes out for the season, I head to the cheese case and pick up a log of halloumi. Halloumi originated in Cyprus, during the Medieval Byzantine period, and gained popularity throughout the Middle East region. The cheese is often used in cooking and can be fried or grilled until brown without melting, owing to its higher-than-normal melting point. during the summer months Cypriots eat it, grilled, with watermelon.
Since it's not quite watermelon season here, I opted for an appetizer of grilled halloumi over hummus served with toast points, capers, and pickled red onions. I just like to have a mixture of textures and flavors. In this case the halloumi is salty, hummus creamy, pickled onions tart. It's savory heaven.
- 1/2 lb Haloumi cheese, sliced into blocks
- 2 T olive oil
- oil for grill (pan)
- Also needed: a grill or grill pan
- hummus (store-bought or homemade*)
- toasted baguette slices
- pickled red onions (one version here)
*Hummus is a family favorite though my younger son is sensitive to garbanzo beans. But that's another story. So, here are some of our favorite versions: Roasted Beet Hummus, Roasted Carrot Hummus, Beluga Lentil Hummus, and Cauliflower Hummus.
Heat grill or grill pan and rub with oil.
Place cheese on the grill. Use a metal spatula to scrape under the cheese before turning. Turn until evenly browned, approximately 2 to 3 minutes per side.
To serve, place a dollop of hummus on a serving plate. Arrange grilled halloumi on top. Serve with toasted baguette slices, capers, and pickled red onions.
Any recipe that calls for halloumi is pretty much an amazing recipe...but paired with hummus...now that's just EVERYTHING!ReplyDelete