Grilled Halloumi Cheese Recipe

Prepare and marinate halloumi

Slice the halloumi into 1/2-inch thick slabs. In a small bowl combine 3 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic and 1 tsp za'atar. Brush both sides of each halloumi slice with the mixture and let sit at room temperature for 10 minutes while other components are prepared.

Grill halloumi

Preheat a grill pan or outdoor grill to medium-high (about 425°F/220°C). Lightly oil the grill grates or pan. Grill halloumi 2–3 minutes per side until golden brown grill marks appear and the cheese is warmed through but still holds its shape. Remove and keep warm.

Roast grapes

Preheat the oven to 425°F (220°C). Toss 2 cups grapes with 1 tsp olive oil, 1 tsp honey or pomegranate molasses, 1 tsp sea salt and 1/4 tsp black pepper on a rimmed baking sheet. Spread in a single layer and roast 12–16 minutes until grapes blister and begin to burst but still hold some shape. Remove from oven and let cool slightly.

Prepare fennel and orange

Trim fennel bulb and thinly slice to yield about 1 cup of slices; reserve 2 tbs fronds for garnish. Peel the blood orange and slice into thin rounds or segment (supremes) removing membranes; reserve any juice for the dressing.

Assemble greens

In a large bowl combine 2 cups baby arugula, the thinly sliced fennel and the blood orange slices or segments. Season with 1/2 tsp sea salt and 1/4 tsp black pepper; toss gently to combine.

Add roasted grapes & nuts

Fold the slightly cooled roasted grapes and 1/4 cup toasted chopped pistachios into the greens mixture, distributing evenly.

Make dressing

Whisk together 3 tbs extra virgin olive oil, 2 tbs blood orange juice (from the orange), 1 tsp red wine vinegar, 1/2 tsp honey, 1/4 tsp salt and 1/8 tsp black pepper until emulsified. Taste and adjust seasoning or sweetness as needed.

Dress salad

Drizzle about half the dressing over the greens, fennel and roasted grapes and toss gently. Reserve the rest to drizzle over plated cheese.

Plate and garnish

Arrange dressed salad on a serving platter. Place grilled halloumi slices on top or alongside. Spoon any pan juices from the halloumi and the remaining dressing over the cheese. Scatter reserved fennel fronds and extra pistachios, and if desired sprinkle a small pinch of za'atar over the cheese for visual and flavor lift. Serve immediately while halloumi is warm.