Grilled Halloumi With Herbed Berry Salsa

Grilled Halloumi With Herbed Berry Salsa – Cheese. I think it’s safe to say that for some, cheese is its own food group! Cheddar, Gruyere, Jack, Parmesan, Cotia, Brie, Fontina, Feta, Mozzarella… the options are deliciously endless. One of my favorites is halloumi, which is a semi-soft, briny cheese made from a mixture of goat’s and sheep’s milk. Due to its high melting point, it can be easily roasted or fried.

Halloumi is salty and really nice when paired with mint. Nice to eat in the warmer months. The flavor of the cheese is excellent with fruits such as grapes, watermelon, figs and strawberries. Today’s recipe is an amazing mix of flavors that really clash and create a fun dish where spicy meets sweet and salty. This would be great served at brunch or as an appetizer. The macerated strawberries hold back a bit of the serrano pepper, while the fresh mint and cilantro top it all off. Let’s cook 🙂

Grilled Halloumi With Herbed Berry Salsa

Start by making a dressing room. Seed and dice serrano peppers. Be very careful with this pepper! Make sure not to touch your face or eyes when handling this little one…I actually used gloves 🙂

Campfire Brie With Grilled Corn Salsa

Whisk together 1 tbsp olive oil, 2 tbsp lime juice, 2 tsp agave nectar, diced serrano pepper and black pepper to taste.

Wash, dry and grate the strawberries. The easiest way to pick a strawberry is to stick a disposable straw in the bottom center of the berry. This easily removes the stem without wasting a lot of fruit! Cut the grated strawberries into pieces and add the dressing.

For this dish, halloumi can be grilled or pan-fried. Either way, slice the halloumi into 1/2″ thick slices and grill or lightly pan-fry. Cook each side for 2-3 minutes without disturbing the cheese. Be sure to turn the cheese only once. The cheese will have a nice golden crust.

Once the cheese is warm, serve immediately. Serve the cheese with the strawberry mixture sprinkled liberally over the cheese slices. Top with chopped cilantro and mint.

Balsamic Vinegar — Galleryt Square In The Kitchen

The spiciness of serrano peppers is balanced by agave nectar and lime juice. Bright mint and cilantro tie it all together. This appetizer is beautiful, delicious, and seriously easy to make.

Here’s to another great week…if you’ve tried any recipes from the blog, I’d love to hear from you! Take a picture and tag #! 🙂

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