What We’re Grilling This Week: Grilled Halloumi With Strawberries, Figs, Honey, and Basil

Chef Fiona Bohane’s Grilled Halloumi with Strawberries, Figs, Honey and Basil
Photograph courtesy of Chef Fiona Bohane

If you’ve relegated your grill to only cooking up strips of steak and filets of fish, and perhaps the occasional kebab, you’re doing your palate a disservice. In spring, transition into grilling season with this light yet deeply satisfying dish.

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“Grilled halloumi is the perfect grilling alternative to meat and the only grillable cheese,” says Fiona Bohane, touring chef for the Dave Matthews Band. “It is also flavorful and light – perfect for spring entertaining. The flavors of the strawberries and figs give an extra oomph that will appease any party—without feeling too full.” Bohane serves up this dish with The Dreaming Tree Chardonnay ($15, buy it here). The fruit-forward notes of Chardonnay complement the dish well, but the zing of tequila also nicely balances the mildly sweet dish.

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In this easy-to-prep recipe, Bohane places the grilled halloumi atop a simple salad of red quinoa, zucchini, and bitter greens like endive, Radicchio, and frisée to make it a more filling meal. If you don’t feel like buying figs, feel free to double the strawberries in the recipe. Either way, you’ll want to plan on making enough to return to for your dessert course.

Chef Fiona Bohane’s Grilled Halloumi with Strawberries, Figs, Honey and Basil

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Prep time

20 minutes min.

Cook time

10 minutes min.

  • ½ cup fresh strawberries, sliced
  • ½ cup fresh figs, sliced
  • ¼ cup local honey
  • 1 bunch basil, leaves picked, chiffonade
  • 1 orange, juiced
  • 1 pound halloumi, cut into 1-inch slices
  • 1-2 tbsp canola oil
  • 1 lemon, cut in half
Mix strawberries, figs, honey, basil, and orange juice together and set aside while grilling halloumi.
Heat grill over medium heat until hot. Using a paper towel soaked in oil, carefully wipe grill with towel.
Rub the cheese with oil and grill cheese for two to three minutes per side, or until there are nice grill marks on each side. Use metal spatula to loosen the cheese as it can stick.
Transfer to a plate and squeeze lemon over top of cheese.
Top cheese with strawberry mixture. Serve with quinoa salad, if desired.