Grilled Halloumi Cheese and Flatbread

It’s a lot of fun to watch people’s reactions when they see you putting pieces of cheese directly on your barbecue grates. Halloumi, a cheese that originally comes from Cyprus but is now found throughout the Middle East, has a higher melting point than many other cheeses which means it can be grilled or fried until it’s crispy and brown on the outside yet just semi-soft on the inside. You can skewer it with meats or vegetables but I particularly love serving it on flatbread that’s been brushed with a seasoned olive oil and lightly toasted on the grill. You can add a dusting of fresh herbs if you like; mint is particularly lovely with halloumi’s salty, slightly tangy taste.

Halloumi is a delicious cheese that holds together beautifully when heated.

Halloumi is a delicious cheese that holds together beautifully when heated.

Ingredients

6 mini flatbreads (slider size) or 2 large flatbreads
1 block (approximately 250g) halloumi cheese
1 tablespoon seasoned olive oil (e.g. roasted garlic)
1 tablespoon regular olive oil
freshly ground black pepper
½ fresh lemon
chopped herbs (optional)

Method

  • Preheat barbeque (grill) to approximately 375F.
  • Split flatbreads in half so you have 12 small rounds or 6 large ones.
  • Brush the interior (cut) side of the flatbreads with the seasoned olive oil.
  • Slice the halloumi into ¼” thick slices – you will need about 12 slices.
  • Lay the halloumi on a clean plate and drizzle the slices with the regular olive oil, flipping them over so they are evenly coated on both sides.
  • Grill the flatbreads, oiled side down, for 2 – 4 minutes until they are just beginning to turn golden and get a few grill marks. Remove to a clean plate.
  • Grill the halloumi for about 3 – 4 minutes per side, until they are getting nicely browned and have grill marks.
  • When both sides are grilled, remove the halloumi from the grill and place on top of the grilled flatbreads.
  • If using larger flatbreads, cut them into thirds, each with one piece of cheese on them.
  • Squeeze the fresh lemon over the cheese then add a dusting of fresh pepper and herbs, if using. Serve warm.

Serves 4 as an appetizer.

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About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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