Vegetarian Cookout? Try Halloumi!
Looking for a meat-free option for your Memorial Day barbecue or the summertime grilling season? Tofu and mushrooms are old standbys, but here’s another idea: mellow, tangy, perfectly-textured halloumi cheese.
Halloumi is a Cypriot cheese traditionally made from a blend of goat and sheep milk (modern versions may include cow’s milk). What makes it ideal for grilling or frying is the fact that it doesn’t melt. Throwing it on the barbecue gives it a golden crust and warm, soft center that’s pleasantly salty and tangy.
Here are some recipes we’re eager to try this season:
1 Halloumi Wrapped in Red Pepper with Lemon & Chilli (Olive Magazine)
2 Grilled Haloumi Cheese and Lemon (Gourmet)
3 Basil Halloumi and Roasted Veg BBQ Skewers (Delicious Magazine)
4 Halloumi Skewers with Parsley & Lemon Salsa (Olive Magazine)
5 Grilled Cheese and Tomato Stacks (Bon Appétit)
Related: Vegetarian Skewers Five Ways