I hesitate to file this recipe under the heading of Winter Recipes. First of all, it’s March, and March is the month of spring. As far as I’m concerned, the weather can do whatever it wants in March because spring – and all the wonderful buds and blooms it brings – is just around the corner.
So, regardless of how warm or cold it is right now wherever you happen to be, you have to fire up the grill and give this dish a try. If your stove comes equipped with a built-in grill, you’ve got it made. You don’t need to go outside at all. I do, however, encourage you to get outside. Take a deep breath of fresh air, let the sun shine down upon you, then pull out the tongs and get cooking!
Halloumi, if you’ve never had it, is an absolute treat. Traditionally Greek, it’s a semi-hard, unripened cheese made from a mixture of goat and sheep milk. It’s brined in salt water, and has a very high melting point. So, it’s perfect for the intense heat of the grill. As always, turn on your range hood fan before you begin grilling (even if you’re grilling at your outdoor kitchen).
Grilled Halloumi With Peaches
- 1 garlic clove, sliced
- Pinch salt
- 2 Tbsp lemon juice
- 2 Tbsp olive oil
- 1 tsp white sugar
- 2 Tbsp parsley, chopped
- 8 oz halloumi, cut into bite-sized cubes
- 2 peaches
- 8 skewers
- Preheat grill.
- Mash garlic and salt together in a large bowl. Add lemon juice, oil, sugar, and parsley; stir until well combined. Add halloumi; coat well.
- Leave halloumi to marinate at room temperature between 30 minutes and 1 hour.
- Slice peaches into thick quarters.
- Thread halloumi cubes and peach slices onto skewers.
- Grill each skewer 4 to 5 minutes per side, or until cheese and peaches are warmed through.
Enjoy! Try your own variations, and tell us all about it below in our comments section and on our Facebook page!