Grilled Halloumi Cheese with Fresh Herb Salad

Heat the grill to high (about 400°F). Brush the grill grates with 1 teaspoon of olive oil.

Place 1’’ thick halloumi slices and asparagus spears on a large rimmed baking sheet; brush everything with 1 tablespoon of olive oil and sprinkle with ¼ teaspoon black pepper; sprinkle the asparagus with ¼ teaspoon salt.

Place the asparagus on the grill cross-wise across the grates so they don’t fall through. Close the grill lid. Cook for 6 to 8 minutes until tender crisp. (Do not flip asparagus.) Remove asparagus from the grill to the baking sheet and cool slightly. Carefully place the halloumi on the grill; cook for 45 seconds to 1 minute on each side until charred in a few spots with grill marks and beginning to melt, but not too squishy. Cut the lemon in half and squeeze over the asparagus and cheese.

Place the salad greens and fresh herbs into a medium bowl. Using the other lemon half, squeeze 1 tablespoon of lemon juice into a small bowl. Whisk in the remaining 1 tablespoon of olive oil. Add the remaining ¼ teaspoon of pepper and the salt. Pour over the salad and toss to coat. Serve the warm halloumi and asparagus spears over the salad.

Background: Halloumi is traditionally a cheese from the island of Cyprus and tastes a lovely combination of creamy mozzarella and salty feta. Halloumi doesn’t melt at the same lower temperature as other cheeses so it can be grilled into toasty golden pieces of melty goodness. It’s an irresistible ingredient to add to salads and sandwiches; here we top it over a tangy, lemony herb salad. Use any fresh herbs you have; yes, asparagus is an herb!

Used with permission © 2021 by Serena Ball and Teaspoon Communications. All rights reserved