This recipe is an absolute winner! Halloumi is a Cypriot cheese that loves to be grilled. It is the perfect savory companion for grilled vegetables. Crispy and golden on the outside, while soft on the inside. A drizzle of extra virgin olive oil and some spices is all it takes to create a great summer meal. Grilling can be easily accomplished on the stove using a ridged grill pan. Vegetables will require a bit more cooking time than on a BBQ grill.
Yield: 4 servings
Time: 40 minutes
Ingredients:
- 3/4 lb (340 g) Halloumi cheese
- 1 red pepper
- 1 green pepper
- 1 yellow pepper
- 1 large zucchini
- 1 large eggplant
- 2 Tbsp flat-leaf parsley, coarsely chopped
- 20 medium sized shrimps, cleaned and deveined
- salt and freshly ground pepper
- 1 tsp sumac (optional)
- 1/4 to 1/2 cup (60 to 129 ml) extra virgin olive oil
Preparation:
Cut Halloumi into slices about 1/2 inch (1,3 cm) thick. Slice peppers along with the natural indentations and seed them. If too large cut lengthwise in the middle again. Slice zucchini into ribbons and eggplants into rounds.
Brush Halloumi with olive oil. Season vegetables and shrimp with salt and pepper and brush them with olive oil. Oil your grilling pan and heat it over to medium-high heat. Grill vegetables until tender and nicely charred. It should take around 10-15 minutes of grilling time. If you prefer your peppers without the charred skin on a plate, set them in a bowl, cover them with cling film and let them “sweat”. After cooling, pepper skin should be easily removable.
Clean grilling pan a bit if necessary and grill Halloumi for 4 minutes pressing down Halloumi to obtain nice grill marks. Grill shrimps for 2-4 minutes or until just pink.
Arrange Halloumi and grilled vegetables on a plate. Top with the shrimps and drizzle with olive oil, parsley, and sumac. Serve at room temperature with Pita bread or baguette slices.
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