When grilled, halloumi cheese adds warmth and saltiness to elevate a classic caprese. Using pesto in addition to fresh basil also helps to highlight the season’s freshest tomatoes.
Grilled Halloumi Caprese
- 4 servings
- Prep Time: Less than 30 minutes
- Total Time: Less than 30 minutes
- 250 g Halloumi*, sliced into 8
- 1 tbsp olive oil, plus more to serve
- 3 large tomatoes, sliced
- Handful basil leaves
- Sea salt
- Fresh cracked pepper
- Basil Pesto (see Here’s How)
Kathy Jollimore|Cooking Class
Heat a gas or charcoal grill to high heat. Brush the cheese with olive oil. Grill until browned, approximately 1-2 minutes per side. Arrange tomatoes, Halloumi and basil leaves on a platter. Drizzle the salad with pesto and additional olive oil. Sprinkle with sea salt and pepper.
Here’s how: basil pesto
- Add one large clove of garlic and a pinch of salt to a mortar. Pound into a paste.
- Add 2/3 ounce (approximately 1/3 cup) fresh basil leaves. Working in a circular motion, crush the basil into smaller pieces, releasing their liquid. Continue with the remaining basil.
- Add one tablespoon pine nuts. Poud into a thick paste. Add four to five tablespoons mild olive oil, one tablespoon at a time, stirring with the pestle or a wooden spoon until the oil is completely incorporated. Season to taste with salt and pepper.
Occasions recommends: Kim Crawford Pansy Rosé, New Zealand, $19.99
Kathy showcases a summer inspired salad recipe to match a Crisp & Light white wine.