Lemongrilledhalloumi Recipes

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Brush olive oil over both sides of each cheese slice.
• Place cheese directly on the grate and grill for 3 minutes. Flip and grill 3 minutes more. Serve immediately.

Steps:

• Prepare a gas grill for direct-heat cooking over moderately high heat.
• Cut 8 thin slices from lemons, then squeeze enough juice from remainder to measure 2 tablespoons and put in a bowl.
• Halve cheese diagonally, then cut each triangle, cut side down, into 1/3-inch-thick slices.
• Mince garlic and mash to a paste with a pinch of salt using side of a large heavy knife, then add to lemon juice. Whisk in salt and sugar until dissolved, then add 1/4 cup oil, whisking until combined.
• Separately toss lemon slices and cheese each with 1/2 tablespoon dressing.
• Brush both sides of bread with remaining 2 tablespoons oil.
• Grill bread, cheese, and lemon slices on grill rack, covered, turning over once (use a metal spatula to scrape under cheese to loosen before turning), until bread is toasted (2 to 3 minutes total), grill marks appear on cheese (3 to 4 minutes total), and lemons begin to wilt (4 to 6 minutes total).
• Whisk dill into remaining dressing. Divide bread among 4 small plates and top with cheese and lemon slices. Drizzle with dressing and serve immediately.

Steps:

• Preheat a grill for cooking over medium-high heat. Brush grill grates with some oil.
• Brush the halloumi with some of the olive oil.
• Combine the zaatar, caraway seeds, oregano and pepper in a small bowl. Mix until combined, then sprinkle over all sides of the halloumi.
• Grill on each side until charred, 1 to 2 minutes. Transfer to a serving platter, drizzle with olive oil and garnish with chopped parsley and lemon wedges.

Steps:

• Brush the cheese with olive oil and place onto a medium hot grill for 2 minutes on each side, or until marked. Remove and slice into 1/2-inch pieces. Sprinkle with oregano. Drizzle the olive oil on top and squeeze the lemon juice over the cheese. Serve with grilled pita bread.

Steps:

• Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Purée basil, 3 tablespoons mint, and garlic in a blender. With machine running, add 1/2 cup oil. Set a strainer over a small bowl; strain, pressing on solids. Season with salt and pepper.
• Brush grill rack with oil. Drizzle 2 tablespoons basil-mint oil over tomatoes and cheese; season with salt and pepper. Grill tomatoes, turning occasionally, until charred and bursting, about 4 minutes. Grill cheese until nicely charred in spots and beginning to melt, about 45 seconds per side.
• Arrange melon on a platter. Top with cheese and tomatoes. Drizzle remaining herb oil over; garnish with sliced mint.

Steps:

• In a medium bowl, mix together olive oil, lemons, olives, garlic, and rosemary. Place cheese in a small dish and cover with olive oil mixture, turning cheese to coat. Let marinate 1 hour.
• Preheat a grill pan over medium-high heat. Grill cheese, lemons, and olives until cheese is lightly browned, about 2 minutes. Transfer items to a serving platter, garnish with rosemary, and serve immediately with bread.

Steps:

• Cut the halloumi into 5mm slices and place in a dish or tray in a single layer.
• Mix lemon juice and honey and pour over the cheese.
• Turn the cheese slices to coat evenly and leave to marinate for at least 1 hour.
• Heat up a pan and when ready to serve the meal place the cheese in until golden brown, turn and pour in any remaining marinade.
• Serve immediately with your choice of salad.

Steps:

• Juice one of the lemons into a bowl big enough to hold the halloumi.
• Place the cheese in the bowl and pour in just enough water to cover the halloumi entirely.
• Cover tightly and place in the fridge overnight.
• Just before you want to serve the halloumi, place a non-stick frying pan over a medium-high heat.
• When the pan is quite hot, place the halloumi in the pan and cook for about 30 seconds or until sealed and golden.
• Flip the cheese and cook for another minute on the other side.
• Transfer the cooked cheese to a platter and when you are all done, roughly chop the second lemon into small pieces.
• Sear the lemon pieces in the frying pan and then scatter over the halloumi.
• You could also add a sprinkling of your favourite fresh herbs, before serving as is or over a bed of baby lettuce leaves.

Steps:

• Firstly, put the kettle on then cut broccoli into florets and thickly slice stalk. Pour boiling water into a steamer, steam broccoli for 6 mins, add the peas and steam for 2 mins more.
• Meanwhile, mix the couscous with the spices in a bowl, pour over the hot stock, then cover and leave to stand for 5 mins.
• Heat a non-stick frying pan or griddle pan. Cut halloumi into 6-8 slices and cook quickly on each side for 2 mins until lightly tinged brown.
• Mix vegetables and tomatoes into couscous, fork in the lemon juice, oil and coriander. Pile onto plates and top with halloumi.