Seared Halloumi With Grains

Halloumi (or haloumi), is often associated with the Greek island of Cyprus, and is a semi-hard, unripened, brined cheese made from a mixture of goat’s and sheep’s milk and sometimes cow’s milk. Halloumi cheese, is often referred to as a “grilling or frying cheese” due to its high melting point allowing it to be easily fried or grilled. Because Halloumi is also free of rennet, it’s often considered “safe” for vegetarians.

Halloumi is a white cheese with distinct layered textures, very similar to mozzarella with a pleasant salty flavor like feta, which has grown increasingly popular in recent years. This popular cheese is not a cheese to be eaten plain, it should be warmed, (grilled or fried) to mellow the saltiness factor, creating a crispy outside and delicious creamy melted inside.

Halloumi’s resistance to melting is one of the most distinct qualities of this distinctive cheese, it’s also what makes this cheese so versatile. The reason for Halloumi’s high melting point is because it comes from fresh curd that has been heated before being shaped and placed in brine. Availability-wise, Halloumi is now somewhat easy to locate. Although you may not find it in your local grocery store, stores such as Whole Foods and even Trader Joe’s typically carry it without too expensive of a price tag.

Although Halloumi is tasty enough to be eaten hot off the grilled, in this recipe I pared perfectly grilled Halloumi with a simple quinoa salad which works perfectly as an appetizer or a side dish for almost any meat or fish dish.