Halloumi-a semi-soft, brined cheese native to Cyprus-is ideal for grilling because of its high melting point. Crisp and fresh off the grill, Secret Lands Sheep Milk Halloumi is practically a meal in and of itself.
|1/2 lb (226 g)||Secret Lands Sheep’s Milk Halloumi|
|2 tbsp||Pusateri’s Delicato Extra Virgin Olive Oil (divided)|
|1 tbsp||fresh oregano leaves|
|tsp||red pepper flakes|
1. Preheat barbeque grill to medium-high (400°).
2. Slice Halloumi into two pieces, approximately 1/4 lb (113 g) each.
3. Brush Halloumi and exposed faces of lemon halves with one tbsp of olive oil. Place cheese on preheated grill and grill approximately two minutes per side, until nicely grill-marked. Grill lemon, exposed face down, for approximately three minutes.
4. Remove Halloumi and lemon from grill. Slice Halloumi into 1/2” pieces and place on a serving platter.
5. Drizzle with remaining olive oil and sprinkle with fresh oregano leaves and red pepper flakes.
6. Squeeze lemon juice over cheese and serve immediately.
The simplicity of this recipe embodies the Italian way of starting with the freshest, best ingredients… and letting them shine.
Serves: 4 as a main; 8 as a side
|2||artichokes, halved and thoroughly cleaned|
|4||King Oyster mushroom stems, halved|
|1 bulb||fennel, sliced 1/2” thick|
|3||leeks, halved lengthwise and thoroughly cleaned|
|2||zucchini, sliced 1/4” thick lengthwise|
|Pusateri’s Delicato Extra Virgin Olive Oil|
|To taste||kosher salt and pepper|
1. Preheat barbeque grill to high (500°).
2. Prepare vegetables and generously brush with olive oil. Sprinkle with salt and pepper.
3. Place vegetables on the grill, turning every 3-4 minutes until tender and cooked through.