I like to grill halloumi cheese for a Halloumi Caprese appetizer, but my big mistake last time was to leave the cheese out before grilling. It melted into a gooey mess all over the grill, so the lesson is to leave it in the fridge so it's nice and cold before you grill it!
Recipe:
Recipe:
- Slice halloumi ¼ inch thick.
- Coat with olive oil.
- Keep refrigerated until you’re ready to cook.
- Grill on high until char marked, turning once.
- Serve with the salad of tomatoes, tossed with fresh mint, olive oil, lemon juice, and red wine vinegar.
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