First post, let’s start with something incredibly simple. I love recipes like this…simple ingredients, simple preparation…with flavors that pop. You can literally make this in minutes and everyone will be impressed. Salty, sweet, sour, tangy, earthy, and fresh all at the same time. A perfect mid-summer Mediterranean dish!
6 oz halloumi cheese, cut into 1/2 inch thick slices
4 medium size or 6 small fresh apricots, cut in half and pitted
1 tablespoon wildflower honey
1 tablespoon fresh lemon juice
1-2 tablespoons balsamic vinegar
1-2 tablespoons high quality extra-virgin olive oil
Sea salt and fresh ground pepper
Fresh lemon wedges
Fresh mint chopped
Place the honey, vinegar, lemon juice, olive oil, pinch of sea salt and fresh ground pepper in a bowl and whisk together with a fork. Add the apricot halves and toss until coated with the glaze. If not using an outdoor grill, heat a grill pan to almost smoking, and brush with a little olive oil. This is what I use most often in lieu of an outdoor grill…apartment living doesn’t really facilitate outdoor grilling, so get yourself a good quality heavy panini or grill pan with a heavy press lid, its worth its weight in gold and will allow you to achieve the same char as an outdoor grill (but make sure you open a window or you may be setting off the smoke alarm lol) You will only be missing that smokey layer of flavor from the outdoor grill that adds another delicious layer to the dish. Not the same I know, but so many other flavors happening here I doubt you’ll notice. Either way, start with grilling the halloumi cheese slices first (otherwise the apricots and glaze may leave a sticky mess and your cheese will stick to it). Halloumi is a semi-hard fresh goat/sheep milk cheese, it wont fully melt but will soften a bit and char nicely, giving it an addicting flavor. Grill the cheese for 2-3 minutes each side until a deep, toasty char is achieved. Set aside and cover to keep warm. Now brush the pan or grill lightly with olive oil again and grill the apricots, 1-2 minutes each side, don’t move them around or they will stick and could get mushy (depending on ripeness). In general when grilling anything, let it be until its time to flip so you ensure you have nice grill marks and allow proper flavors to develop. Arrange the warm grilled apricots and grilled halloumi cheese on a plate, squeeze more fresh lemon juice on top, and sprinkle generously with chopped fresh mint. Enjoy!