Grilled Halloumi Cheese with Roasted Red Peppers
So this is the second time I ever cooked halloumi cheese, and the first time I have ever experimented with it. So this was a new experience for me. What do I think of halloumi cheese you may be asking but probably not? Well I’m going to tell you anyway. Personally, I really like it but I can’t have too much of it otherwise I just get put off. So I keep my intake in moderation. However, I believe that it depends on the cheese lover because cheese has many personal preferences.
I focused a lot of my attention towards getting a good balance of flavors, as the cheese has quite a salty vibe. So I thought the roasted peppers and fresh herbs were nice subtle flavors to go with it. This also allows the halloumi cheese to be the “hero” of the dish. As for the vinaigrette, I slightly tweaked the standard recipe by adding a bit more oil just to mellow out the flavor.
Other than that, I wish you all a wonderful day. If you liked this recipe feel free to subscribe to the blog and/or my social media.
Until next time.
- A handful of fresh basil shredded
- 8-10 basil leaves
- 2-3 sprigs of parsley chopped finely
- 11 tablespoons of extra virgin olive oil
- 3 tablespoons of lemon juice
- 1 teaspoon of Dijon mustard
- Salt and pepper
- Pre-heat your oven to 220 degrees Celsius.
- Put your red peppers in a baking tray, then add a glug of oil. Make sure the peppers are fully coated, then roast them in the oven until the skin darkens and loosens.
- Once the peppers are done, transfer to a bowl, then cover with cling film to steam for about 15 minutes (which will help loosen the skin).
- Peel, de-seed and quarter then roasted peppers (it doesn't have to be skinned perfectly, just make sure you take off loose areas).
- Lightly coat the halloumi cheese with oil, then firmly stick on one side of the halloumi cheese.
- Pre-heat a griddle or frying pan, and make sure it gets nice and hot.
- Grill the halloumi cheese (starting with the basil side down first) on both sides for about 2 minutes on each sides to achieve a nice colour.
- In a bowl, firmly whisk together the mustard, lemon juice and extra virgin olive oil until combined. Then stir in your parsley, salt and pepper.
- To assemble, place one slab of grilled halloumi cheese over one quarter of the roasted capsicum each, top with the vinaigrette and shredded basil then serve.