Best 3 Grilled Halloumi And Cherry Tomatoes With Mint Pesto Recipes
**Grilled Halloumi and Cherry Tomatoes with Mint Pesto: A Delightful Mediterranean Treat**
Prepare to embark on a culinary journey to the sun-kissed shores of the Mediterranean with this tantalizing grilled halloumi and cherry tomato dish, artfully paired with a refreshing mint pesto. Savor the delectable flavors of grilled halloumi, a Cypriot cheese known for its unique texture and salty tang, as it harmonizes perfectly with the sweetness of juicy cherry tomatoes. The mint pesto, an aromatic blend of fresh mint, fragrant basil, nutty pine nuts, and sharp Parmesan cheese, adds a vibrant layer of flavor and a delightful pop of color to this dish. This article presents a collection of recipes that guide you through the process of creating this delectable dish, ensuring a memorable dining experience. Discover the secrets to grilling halloumi to achieve the perfect balance between a crispy exterior and a soft, yielding interior. Learn how to select the ripest cherry tomatoes and prepare a simple yet flavorful marinade to enhance their natural sweetness. Master the art of crafting a vibrant mint pesto, balancing the refreshing mint with the savory notes of basil, pine nuts, and Parmesan cheese. Elevate your grilling skills and impress your taste buds with this tantalizing Mediterranean treat.
GRILLED HALLOUMI
Grilled halloumi cheese is all the excuse you need to fire up the grill. It is golden and crispy on the outside ... soft and gooey on the inside.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Cheese
Time 15m
Yield 4
Number Of Ingredients 2
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Brush olive oil over both sides of each cheese slice.
- Place cheese directly on the grate and grill for 3 minutes. Flip and grill 3 minutes more. Serve immediately.
Nutrition Facts : Calories 207 calories, Carbohydrate 1.4 g, Cholesterol 42.5 mg, Fat 17.6 g, Protein 12 g, SaturatedFat 9 g, Sodium 623.8 mg
GRILLED CHERRY TOMATOES WITH CURRY AND GOLDEN RAISINS
A bright favorite of summer, cherry tomatoes get an unorthodox treatment here. Instead of being served plain or as part of a salad, they are tossed with salt and pepper and skewered and grilled until slightly soft and a bit blistered. The tomatoes are then dressed in cool yogurt with mint and golden raisins and spiced with curry powder.
Provided by John Willoughby And Chris Schlesinger
Categories easy, quick, side dish
Time 30m
Yield 4 side-dish servings
Number Of Ingredients 7
Steps:
- Build a fire in your grill; when the flames have died down, all the coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the grill for about 5 seconds), you're ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
- Meanwhile, toss the cherry tomatoes with the oil, sprinkle them generously with the salt and pepper and thread them onto skewers loosely enough so they are just touching. Prepare the remaining ingredients but keep them separate.
- Put the tomato skewers on the grill directly over the coals and cook, rolling around a few times, just until they are slightly soft and a bit blistered, 3 to 4 minutes. Slide the tomatoes off the skewers into a large bowl, add the yogurt, raisins, mint and curry powder one after another, toss, season to taste if needed and serve.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 12 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 342 milligrams, Sugar 9 grams
HALLOUMI WITH CORN, CHERRY TOMATOES AND BASIL
Seared cubes of halloumi get melty and soft on their insides and dark brown and a little crisp on the surface, making it almost impossible not to devour them all as they come out of the pan. But try to resist, because they're even better tossed with a quick sauté of summer corn and tomatoes, seasoned with basil. Slivers of red onions, folded in raw at the end, add crunch and sweetness, while a squeeze of fresh lime makes everything tangy and fresh. Although this dish is at its most sublime made with fresh summer corn and ripe tomatoes, it's nearly as good in winter made with frozen corn. Serve it for a light, meatless dinner or a substantial side dish with roasted or grilled chicken or fish.
Provided by Melissa Clark
Categories dinner, easy, quick, weeknight, salads and dressings, main course
Time 25m
Yield 2 to 3 servings
Number Of Ingredients 11
Steps:
- In a large, preferably nonstick skillet, heat 2 tablespoons oil over medium-high until it thins out, about 20 seconds. Working in batches, add cheese in one layer, and cook until golden on one side, 1 to 2 minutes. Flip cheese and cook without moving until golden on the other side, about 1 minute longer. Transfer to a paper towel-lined plate and repeat with remaining cheese.
- Add remaining 2 tablespoons oil to the pan and heat it over medium-high. Add corn, tomatoes, jalapeño, cumin seeds and salt, and cook until corn and tomatoes have softened and everything looks juicy, about 5 to 10 minutes.
- Remove pan from the heat and stir in the browned cheese, sliced onion and basil. Squeeze a lime wedge or two over everything and season with more salt and lots of black pepper. Garnish with more basil and serve immediately.
Tips:
- Choose ripe, firm cherry tomatoes. This will ensure that they hold their shape when grilled.
- Use a good quality halloumi. Look for a brand that is made with fresh milk and has a slightly salty flavor.
- Don't overcrowd the grill. This will prevent the tomatoes and halloumi from cooking evenly.
- Grill the tomatoes and halloumi until they are slightly charred. This will give them a smoky flavor.
- Make the mint pesto ahead of time. This will give the flavors time to meld.
- Serve the grilled halloumi and cherry tomatoes with the mint pesto immediately. This dish is best enjoyed fresh.
Conclusion:
Grilled halloumi and cherry tomatoes with mint pesto is a delicious and easy-to-make dish that is perfect for a summer cookout. The halloumi is salty and slightly tangy, while the tomatoes are sweet and juicy. The mint pesto adds a refreshing flavor to the dish. This dish is sure to be a hit with your friends and family.
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