Haloumi, Seasonal Fruit, Greek Olive Oil Recipe

Name: Georges Mediterraneans Haloumi, Seasonal Fruit, Greek Olive Oil Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 8 oz haloumi; 2 cups seasonal fruit (stone fruit or figs recommended), pitted/halved or sliced; 3 tbs extra-virgin Greek olive oil; 1 tsp fresh lemon juice; 1 tsp honey or thyme-infused honey; 1 tsp fresh cracked black pepper; 0.5 tsp sea salt or flaky salt; 8 leaves fresh mint leaves; 3 tbs toasted pistachios or walnuts, chopped; 0.25 tsp optional: chili flakes; 8 slices optional: crusty bread or warm flatbreads, for serving

Inspired by Georges Mediterranean

Time20m

Serves2

Make Haloumi, Seasonal Fruit, Greek Olive Oil Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cheese & Fruit

8 oz haloumi

2 cups seasonal fruit (stone fruit or figs recommended), pitted/halved or sliced

Finishing & Garnish

3 tbs extra-virgin Greek olive oil

1 tsp fresh lemon juice

1 tsp honey or thyme-infused honey

1 tsp fresh cracked black pepper

1/2 tsp sea salt or flaky salt

8 leaves fresh mint leaves

3 tbs toasted pistachios or walnuts, chopped

1/4 tsp optional: chili flakes

8 slices optional: crusty bread or warm flatbreads, for serving

Method

Cheese & Fruit

Prepare haloumi

Slice the 8 oz block of haloumi into 1/4- to 1/3-inch thick slices (about 8 slices). Pat slices dry with paper towel to remove excess moisture—this helps achieve a golden crust.

Prepare fruit

If using stone fruit (peaches, nectarines, plums) or figs, wash and halve or slice into wedges so pieces are bite-sized (about 2 cups total). Toss fruit lightly so they are ready to warm briefly.

Pan-sear haloumi

Heat a nonstick or cast-iron skillet over medium-high heat until hot. Add 1/2 tablespoon of olive oil to coat the pan. Add haloumi slices in a single layer (work in batches if needed) and sear 2–3 minutes per side, until golden brown and crisp. Transfer seared haloumi to a warmed plate.

Warm fruit (optional)

In the same skillet over medium heat, add the prepared fruit and warm for 30–60 seconds until just warmed and slightly softened but not falling apart. If fruit is very firm, cook up to 2 minutes. Remove from heat.

Finishing & Garnish

Assemble

Arrange the warm haloumi slices on a serving plate or board. Nest the warmed or fresh seasonal fruit between and around the slices.

Make drizzle

In a small bowl, combine 3 tablespoons extra-virgin Greek olive oil, 1 teaspoon fresh lemon juice, and 1 teaspoon honey. Whisk until slightly emulsified.

Finish & season

Drizzle the olive oil-honey mixture evenly over the haloumi and fruit. Scatter 3 tablespoons chopped toasted pistachios or walnuts and 8 fresh mint leaves over the top. Sprinkle 1/2 teaspoon flaky sea salt and 1 teaspoon fresh cracked black pepper, and, if desired, 1/4 teaspoon chili flakes for heat.

Serve

Serve immediately while haloumi is warm with crusty bread or warm flatbreads (8 slices) for scooping. Encourage diners to combine cheese, fruit, nuts and herbs in each bite.