Hailing from Cyprus, halloumi is a high-protein cheese that doesn’t melt on the grill—the outside becomes crispy, while the interior turns velvety. Look for blocks in well-stocked cheese counters.

 

Ingredients

  • 1 (8 oz) package halloumi cheese
  • 2 tbsp extra-virgin olive oil, plus more for brushing
  • 1 peach, halved and pit removed
  • 1 red bell pepper, sliced into 4 pieces
  • 4 cups salad greens
  • 1 cup cooked or canned lentils
  • ⅓ cup sliced mint or basil
  • 2 tbsp chopped walnuts
  • 1 tbsp capers, drained (optional)
  • 1 tbsp fresh lemon juice
  • 2 tsp honey
  • 1 garlic clove, finely minced
  • ¼ tsp black pepper

Directions

  1. Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high.
  2. Upend halloumi onto one of its long sides, and slice lengthwise into 2 big slabs. Cut each slab along its width so you have 4 square pieces of cheese. Brush both sides with oil. Brush cut sides of peach and both sides of bell pepper with oil.
  3. Place halloumi, peach halves (cut-side down), and bell pepper on a greased grill. Heat halloumi until grill marks appear on both sides, 1 to 2 minutes per side. Heat peach halves until grill marks appear on cut sides, about 2 minutes. Heat bell pepper until darkened in spots on both sides and tender, about 2 minutes per side. Cut peach halves and bell pepper into slices.
  4. Divide salad greens, lentils, mint, walnuts, and capers (if using) among plates. Add halloumi and peach and bell pepper slices. Whisk together 2 tbsp oil, lemon juice, honey, garlic, and black pepper. Drizzle dressing on salad.
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