Pan Fried Halloumi with Grilled Grapes
One of my favourite things about travelling is being introduced to and getting to try different food. I often leave a destination with a bunch of dishes I want to try making myself - and this instantly made it to that list!
I had this halloumi dish when I was in Melbourne last year and I really liked it. This is by no means a traditional Australian dish, but the Greek diaspora in Australia is one of the largest in the world - and with Melbourne having the largest Greek population in Australia, I just knew I was getting the real deal.
If you’re not familiar with halloumi, it’s a semi-hard cheese from Cyprus with a high melting point. So instead of melting all over upon contact with high heat, you end up with a nice golden yellow crust. Perfection, imo!! 🤤
This also makes a great side dish if you’re serving up grilled meats, putting together a Mediterranean spread, or if you’re just looking for something to accompany a simple dinner of salad and air-fried fish fillets. (see pic below! 🍽)
If you appreciate a sweet-salty combo and want something pretty (and delicious!) on your dining table, look no further!
Here are some tips to keep in mind:
Buy Cypriot halloumi - they just make it better!
Make sure to only cook your halloumi right before serving so you can enjoy it hot and at its best. It can become quite rubbery upon cooling.
THE RECIPE
SERVES 3
Ingredients
200g halloumi, sliced into 1cm thick slabs (see Notes for shopping tips)
10 red grapes
1 tbsp red wine vinegar
1.5 tbsp + 1 tsp extra virgin olive oil
3 sprigs fresh thyme
1 tsp chilli flakes (optional)
1 tbsp roasted almonds
1 tsp black sesame seeds
1 sprig fresh mint
Directions
In a small bowl, mix the 1.5 tbsp olive oil, vinegar, and thyme. If you’re using the chilli flakes, you can add it in at this point too. Add the grapes and coat them thoroughly.
Drain the grapes (reserving remaining dressing) and place them on a hot pan or a grill for about 3-4 min, shaking them every now and then. If you’re cooking a big batch, see Notes.
Once the grapes are done, set them aside.
Only prepare the halloumi right before you’re about to serve. First, pat dry the slices with a clean towel before cooking, and set aside.
To cook the halloumi:
Pan method: Using the same pan, add 1 tsp olive oil to the pan over medium heat (I’m using a cast iron pan for this). Add the halloumi, cook for 2 minutes on one side, and ~1 minute on the other, until golden yellow. They take on colour pretty quickly!
Air fryer method: Very lightly oil each side of the halloumi and air fry at 200ºC for 5-8 min. Do not use any baking paper for this as both sides of the halloumi have to be exposed to the hot air. Once golden yellow, remove from the air fryer. I’ve noticed that the air fryer cooks more evenly (and is easier all round), but the halloumi pieces come out less pliable than those that are pan fried.
Fried halloumi is best served immediately as it becomes rubbery as it cools, so assemble right away.
Lay the halloumi pieces on a plate followed by the grilled grapes. Drizzle over the remaining dressing from the grapes, followed by sesame seeds, almonds, and some fresh mint.
Notes
If you’d like to make them party-friendly, cut the halloumi into sticks, similar to the shape and size of fish fingers.
For the best halloumi, get Cypriot halloumi. I recommend the Alambra brand, which you can purchase from The Cheese Shop in Joo Chiat or RedMart.
If you’re preparing a large batch of grapes, you can do so in the oven for 7-8 min at 220ºC - make sure to keep a watchful eye on them!
Nutrition
Coming soon!