Grilled Halloumi With Rosemary Grape Walnut Relish And Garlic Bread

Grilled Halloumi with Rosemary Grape Walnut Relish and Garlic Bread is a delicious and flavorful dish that combines the salty, tangy taste of halloumi cheese with the sweetness of grapes and the nutty crunch of walnuts. The addition of rosemary adds a fragrant and aromatic note to the relish, while the garlic bread adds a savory element to the meal.

To prepare this dish, the first step is to grill the onion slices and bunch of grapes until they are bursting and have grill marks. This brings out their natural sweetness and adds a smoky flavor to the relish. Meanwhile, the halloumi cheese is drizzled with olive oil and grilled until it develops a golden crust, while the garlic bread is brushed with a mixture of oil, garlic, salt, and pepper and grilled to perfection.

To make the relish, the toasted walnuts are coarsely chopped and mixed with minced rosemary, creating a delightful combination of flavors and textures. The grilled onions and crushed grapes are added to the bowl, and the relish is seasoned with balsamic vinegar, salt, and pepper to taste. This relish provides a vibrant and tangy accompaniment to the grilled halloumi and garlic bread.

Finally, the grilled halloumi, garlic bread, and relish are assembled on plates, creating a visually appealing dish with a variety of flavors and textures. The creamy and slightly salty halloumi pairs beautifully with the sweet and tangy relish, while the garlic bread adds a satisfying crunch.

Grilled Halloumi with Rosemary Grape Walnut Relish and Garlic Bread is a delightful summer dish that can be enjoyed as an appetizer or a light main course. The combination of flavors and textures makes it a crowd-pleaser, perfect for entertaining or enjoying a flavorful meal outdoors.

SERVES: 2

INGREDIENTS:

• 1 medium red onion, cut into 3 to 4 thick slices
• 2 Tbs. plus 4 tsp. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 12 oz. halloumi, cut into 3-8-inch-thick slabs (or aged provolone, cut into ½-inch-thick slices)
• 2 large cloves garlic, minced
• 1 small loaf ciabatta (about 8 oz.), cut into ½-inch-thick slices
• ½ cup walnuts
• 1 tsp. minced fresh rosemary
• 1 large bunch seedless black or red grapes (about 1¼ lb.)
• 2 to 3 tsp. balsamic vinegar

INSTRUCTIONS:

1. Prepare a high gas or charcoal grill fire.
2. Drizzle the onion slices with 2 tsp. of the oil and lightly season them with salt and pepper. Pat the cheese dry and drizzle with 2 tsp. of the oil. In a small bowl, mix the remaining 2 Tbs. of oil, the garlic, and a pinch each of salt and pepper; brush the mixture evenly over one side of the bread slices.
3. Meanwhile, toast the walnuts in a small skillet over medium heat, stirring frequently, until golden brown, 4 to 5 minutes. Coarsely chop the walnuts while still hot and transfer them to a medium bowl. Mix in the rosemary.
4. Put the onion slices and bunch of grapes on the grill grate. Cover and grill, turning once, until the grapes are bursting and the onion is grill marked, about 10 minutes. Transfer the grapes to the bowl with the walnuts and the onion to a cutting board. Use tongs to simultaneously pull the grapes from their stems and crush them, dropping them into the bowl. Chop the grilled onion and add to the bowl. Season to taste with the vinegar, salt, and pepper.
5. Clean and oil the grill grate. Put the bread and cheese on the grate and grill uncovered, turning once, until marked on both sides, 4 to 5 minutes (about 1 minute if using provolone).
6. Divide the cheese, bread, and relish among 4 plates and serve immediately.

NUTRITIONAL INFORMATION:

PER SERVING

• 700 CALORIES | 27G PROTEIN | 60G CARB | 41G TOTAL FAT | 18G SAT FAT |
  9G MONO FAT | 7G POLY FAT | 60MG CHOL | 1,290MG SODIUM | 4G FIBER

NOTE:

• Halloumi, a goat and sheep’s milk cheese from Cyprus, is perfect for grilling: It softens over the heat but doesn’t melt. Complete with grilled grapes and rustic bread, this is a nice light meal, but add a green salad for a little more substance.