halloumi cheese stacks with grilled lemons, arugula and heirloom tomato

halloumi stacks…the cheese you can grill!

halloumi cheese stacks with grilled lemons, arugula and heirloom tomato
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Recipe type: vegetarian salad or appetizer
Author: elena
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 2-4
such a contrast! the salty grilled halloumi cheese and caramelized lemons…add some greens and heirloom tomato slices for a filling salad
Ingredients
  • 1 package halloumi cheese (sheep’s milk/no rennet – vegetarian)
  • lemon infused olive oil or EVOO (for brushing)
  • 1/4 cup pomegranate or traditional dark balsamic (i use baker & olive pomegranate balsamic)
  • freshly ground blackpepper
  • 1 medium ripe/firm heirloom tomato (preferably red or orange) sliced 1/4 inch thick
  • 2 cups rinsed and dried baby arugula
  • 1 medium eureka lemon – sliced 1/4 inch thick

Instructions
  1. heat gas grill or grill pan to medium high
  2. stand halloumi cheese upright and carefully slice with a very sharp knife into four 1/2 inch rectangles
  3. brush halloumi lightly with lemon infused olive oil or EVOO
  4. cut ends off lemon and discard
  5. cut lemon into 1/4 inch thick slices and lightly brush both sides with pomegranate balsamic (or other dark balsamic of your choice)
  6. grill halloumi and lemon slices approximately 4 minutes per side; turning once or until dark grill marks appear and lemons appear caramelized
  7. while cheese and lemons grill, slice heirloom tomato
  8. rinse and dry arugula
  9. remove halloumi and lemon slices from grill and let cool
  10. stack 1 slice halloumi with 2 layers of alternating lemons, tomato and arugula ending with a halloumi slice on top
  11. drizzle with a bit of pomegranate balsamic (or balsamic of your choice) and finish with freshly ground blackpepper, if desired
  12. garnish with an edible flower or teaspoon of finely chopped arugula for presentation; secure stack with a toothpick
  13. NOTE: if making this dish into an appetizer, cut each stack with a very sharp knife into four equal pieces and secure each stack with toothpicks

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