Haloumi cheese is one of our favorites, and we’re thrilled Cara Lyons has shared this recipe with us for Diabetes Awareness Month. If you didn’t catch her egg roulade recipe, you can find it here. Thank you, Cara!
Slightly Adapted from Jill Dupleix
Want to impress your guests? Throw some cheese on the grill! (Or griddle.) Haloumi is a firm cheese that holds its shape when exposed to heat, becoming browned and crisp on the outside and warm and tender inside.
It has a mild flavor somewhere between mozzarella and feta, and is absolutely delicious when dressed with zesty lemon juice and tangy capers. Serve this as a special first course and your friends will be talking about it for years to come.
(2 votes, average: 5.00 out of 5)Loading...Ingredients
- 8oz grape tomatoes
- 1 lb asparagus
- 1 tablespoon olive oil
- juice from 1 lemon
- 1 tablespoon olive oil
- 2 tablespoons capers
- freshly ground black pepper
- 1 tablespoon finely chopped parsley
- 1 package Haloumi cheese, 8.8oz
Instructions
- Preheat oven to 350F. Trim the asparagus by snapping off the tough, woody ends. Place the asparagus and tomatoes on a baking sheet.
- Drizzle with 1 tablespoon olive oil, and season with freshly ground salt & pepper. Toss to coat.
- Roast for about 15 minutes, turning halfway through.
- Meanwhile, whisk together lemon juice, remaining 1 tablespoon olive oil, capers, pepper and parsley.
- Heat a griddle over medium heat and spray with nonstick cooking spray. Cook the Haloumi slices for several minutes on each side, until lightly browned.
- Transfer to a baking sheet and keep warm in the oven if necessary.
- Arrange the asparagus and tomatoes on four plates, and top each with two slices of the seared Haloumi. Drizzle with the lemon-caper vinaigrette and serve immediately.
*Photo courtesy of Cara Lyons. For more recipes like this one visit Cara’s Cravings.
I need to get my hands on some Haloumi cheese like now!