Have you heard of Halloumi? It’s a wonderful semi-hard sheep and/or goat’s milk cheese from Cypress, that has a high melting point. Which means that you can put it right on the grill and grill it or fry it in a fry pan. PERFECT for Summer!

Halloumi is very salty, so a little goes a long way. You can marinate it with olive oil and herbs or purchase it already marinated. It pairs really well with Summer fruits like watermelon, peaches and strawberries.

I put together a little salad combining the tastes of Summer and Halloumi Cheese. This salad is so delicious and the crunchy, salty Halloumi is a perfect briny bite that compliments the sweet Summery melon. It also travels well, you can cook it up ahead of time and take it to one of the many beautiful public picnic parks in Seattle, or anywhere for that matter,  for a delicious, healthy picnic treat. Places around Seattle that carry it are Metropolitan Markets and Big John’s PFI.

Grilled Halloumi Cheese Salad

• 1 8 ounce brick of Halloumi Cheese- Cut into 1/4″ Slices – Marinated (See recipe below)
• 4 Cups Baby Spinach, washed
• 1 Cup Seedless Watermelon, cut into 3/4″ cubes
• 1/2 Teaspoon Chive Flowers or Chopped Chives
• 6 Kalamata Olives, pitted and quartered
• 8-10 Fresh Mint Leaves – cut as Chiffonade or thin strips
• Honey Balsamic Dressing (see recipe below)

If you did not purchase already marinated Halloumi, prepare the marinade as listed int he recipe below and let it rest for 4 hours or overnight.  If you purchased Marinated Halloumi then proceed without waiting.
Make sure that you grill is not too hot.  You may use a fry pan or a BBQ grill.  The heat should be around medium, on a grill, you should be able to hold your hand over the center of the coals for about 7-8 seconds without discomfort and that’s when you know the temperature is right.

Place the Halloumi on the grill, and just toast it until it is golden brown on both sides.  Set aside.

Assemble the rest of the salad ingredients as listed above, give it a toss and put a heap of salad on each plate and top it with one or two slices of your grilled Halloumi Cheese.

You can Garnish with a little additional dressing and mint leaves if you desire.

Marinated Halloumi

• 1 8 ounce brick of Halloumi Cheese- Cut into 1/4″ Slices
• 1/4 Cup Extra Virgin Olive Oil
• 1/2 Teaspoon Fresh Oregano, or dried if you don’t have fresh
• 1/8 Teaspoon Fresh Ground Pepper
• Optional – Pinch of whole Peppercorns
• Optional – Pinch of Chive Flowers or Chopped Chives

Combine the above ingredients and let it rest covered for 4 hours or overnight.  Very important!!! – DO NOT ADD SALT!  This cheese is very salty and you will not need to add any salt.

Honey Pepper Balsamic Vinaigrette

• 1/4 Extra Virgin Olive Oil
• 3 Tablespoons Honey
• 1/8 teaspoon Fresh Ground Black Pepper
• 1 Tablespoon Water

Put in a small bowl and whisk together and use.

I am in “Hurry-Mode” today, so this post is going to be quick and to the point as I have to scoot out of here in just a few minutes… but not before I steal a moment share this recipe with you.  Although it’s fast, it has a lovely complex layer of smoky flavors.  The smoke hits you first, then the sweet of the tomatoes, then the richness of the chicken and beans and it finishes with a nice little kick of heat from the chili flake.  Quick, healthy, cheap, delicious comfort food folks!

I had to make a quick hot dish today and well it sort of slipped my mind.  So I started looking in the fridge and around the pantry to see what i had just laying around that I could throw together in less than 30 minutes.  Now before you scoff at me for using canned beans and tomato sauce… this is a QUICK meal here and well sometimes a shortcut here and there isn’t all bad.  (Besides it’s not like I’m throwing aerosol cheese in a can into the recipe… I’m looking at you Sandra Lee) This is something you can throw together on the stovetop, finish up getting things done and have it ready to serve in half an hour.  It’s gunna taste like something that has been stewing and melding all day long.  Perfect for those days when you are just too busy to be bothered.  This recipe was birthed from grab some of this and some of that and do it as fast as I can.

Smoky Chicken Chili

• 1 cup Onion, diced
• 1/2 cup Red Pepper, diced
• 1/2 cup Roasted Piquillo Peppers, chopped (can sub roasted peppers)
• 2 cups Grape tomatoes (or Cherry tomatoes cut in half)
• 1 cup  Smoked Chicken, diced (can sub smoked Turkey)
• 1 15.5 oz. can of Black Beans, low sodium
• 1 15.5 oz. can of Tomato Sauce
• 3 tablespoons Olive Oil
• 1 Teaspoon Crushed Garlic
• 1/2 Teaspoon Sea Salt
• 1/2 Teaspoon Smoked Paprika
• 1/4 Teaspoon Black Pepper
• 1/8 Teaspoon Red Chili Flake (add more if you want it spicy)

Get your large skillet or Dutch Oven type pan out, set the heat to Medium High on the stove top.  Put the Olive Oil, Garlic and Onions into the pan and quickly sweat the aromatics.  Add in all the rest of the ingredients, give it a good stir and let it simmer on Medium heat making sure to stir it every now and again.  You could certainly turn it to low for a longer simmer if you are not in a hurry.  Add some fresh parsley for garnish, if you like.

That’s it.  Crazy fast & easy!  It’s also good cheap eats!
Enjoy!