Hailing from the Greek island of Cyprus, halloumi’s high melting point prevents it from melting on a grill—the outside gets crisp while the interior turns velvety.
The unique cheese delivers six grams of protein per one-ounce serving, which makes it a solid (and tasty) choice for boosting protein content in salads and even pizza. Although known to be a tough melt, halloumi takes only about 45 seconds before it begins to soften on the grill.
Nutritional info per serving: 702 calories, 37g protein, 48g carbs, 41g fat
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Makes 2 servings
- 1 (8 oz) package halloumi cheese
- 1 peach, halved, pit removed
- 1 red bell pepper, quartered
- 4 cups salad greens
- 1 cup canned lentils
- 1/3 cup chopped basil
- 2 tbsp chopped walnuts
- 1 tbsp capers, drained
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp honey
- 1 garlic clove, minced
- 1⁄4 tsp black pepper
How to make it
Bring a charcoal grill or a gas grill to medium-high heat.
Upend halloumi onto one of its long sides, and slice length-wise into 2 big slabs. Cut each slab along its width so you have 4 square pieces of cheese. Brush both sides of the cheese, peach, and pepper pieces with oil.
Place cheese, peaches, and pepper on a greased grill grate. Cook until grill marks appear, about 2 minutes per side.
Spread greens, lentils, basil, walnuts, and capers on plates. Slice peaches and bell pepper, and place on each salad along with halloumi. Whisk together oil, lemon juice, honey, garlic, and pepper. Drizzle over each salad.