I grew up eating a type of white cheese called queijo branco, and ever since I left Brazil, the closest cheese I’ve managed to find is Halloumi. It’s saltier than queijo branco, so I normally like to balance its flavour by combining it with fruits such as cantaloupe, grape, watermelon, and pomegranate. Halloumi is best when grilled for a few minutes in a hot pan and eaten while still warm.
1/2 tablespoon extra virgin olive oil
1 tablespoon extra for drizzling
6oz (180g) Halloumi, sliced into thin strips
2 cups seedless red grapes, halved
2 tablespoons slivered almonds, toasted
2 tablespoons sunflower seeds
1/4 cup mint leaves
Dry red chili flakes, to serve (optional)
Lemon wedges, to serve
Sea salt and cracked black pepper, to taste
Heat oil in a nonstick frying pan over medium heat. Add Halloumi and cook for 1–2 minutes on each side or until cheese is golden.
To serve, toss together Halloumi, grapes, almonds, sunflower seeds, and mint.
Drizzle with extra oil, sprinkle with chilli flakes, add a squeeze of lemon juice, and season with salt and pepper.
This is an edited recipe extract from The Vibrant Table.