Crispy Halloumi with Roasted Grapes and Walnuts

• 12 oz halloumi cheese, cut into 1-inch cubes
• 1 cup red seedless grapes
• 1/2 cup walnuts
• 2 tablespoons olive oil
• 1 teaspoon honey
• 1/2 teaspoon dried thyme
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons fresh mint, chopped

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss grapes with 1 tablespoon olive oil, honey, thyme, salt, and pepper on a baking sheet.
3. 3 Roast grapes for 10 minutes.
4. 4 Meanwhile, heat remaining tablespoon of olive oil in a skillet over medium heat.
5. 5 Add halloumi cubes and cook until golden and crispy, about 2-3 minutes per side.
6. 6 Toast walnuts in a small pan until fragrant, about 3-4 minutes.
7. 7 Add roasted grapes to the skillet with halloumi for 1 minute to warm through.
8. 8 Transfer to a serving platter, sprinkle with toasted walnuts and fresh mint.
9. 9 Serve immediately.

Equipment

• Baking sheet
• Skillet
• Tongs

Variations

• Swap walnuts for pecans or almonds for a different nutty flavor.
• Add a sprinkle of chili flakes for a kick.

Substitutions

• If halloumi is unavailable, use firm tofu for a vegan option.

Pairings

• Pairs well with a crisp Sauvignon Blanc or a sparkling water with a twist of lime.

Nutrition

Tips

• For extra flavor, marinate the halloumi in olive oil and thyme for 30 minutes before cooking.
• Keep an eye on the walnuts to prevent burning.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet.

Freezing: This dish does not freeze well due to the texture of the halloumi and grapes.

Serving Suggestions

• Serve with a fresh green salad or warm pita bread for a complete meal.

FAQ