Halloumi, Grapes & Mint
It takes very little to convince me to add cheese to any meal; if I tell myself it counts as salad, even less. It will take as long to grill the cheese as it will prep the remainder.
Dressing the cut grapes allows the flavours to briefly get to know each other, before you introduce them to the springy, salty cooked cheese slices.
Look for halloumi that contains goat and/or sheep milk (as opposed to only cow’s milk) for the best flavour and texture.
ingredients
- 200g (ish) halloumi
- small handful grapes – purple or green
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1 tsp dried mint
- pinch of salt (optional)
- 1/4 cup mint leaves, loosely packed
Slice the cheese into 1-2cm wide pieces and lay these on a towel to briefly drain while your preheat the frypan/grill plate.
Cut the grapes in half and dress with lemon juice, olive oil, dried mint and salt if you’re using it. Toss well and let it sit until you need it.
Place your halloumi slices in the hot, dry pan. No oil is necessary to achieve the desired burnished crust. Once they’ve gathered enough colour both sides remove to your serving plate and evenly scatter with the seasoned grape mix. finish with fresh mint leaves and serve straight away.
