Halloumi cheese was first created back during the times of the middle ages in Cyprus from the unpasteurized milk of goats and sheep. The cheese was then wrapped in mint leaves as a preservative which also added to its unique flavour.
Today, most commercial varieties of the cheese is made from cows’ milk as it is less expensive, but here at Grandvewe we still make it the authentic way – sheep’s milk with a layer of fresh garden mint.
Authentic halloumi cheese is made in small batches in individual moulds and the curds are heated and placed in brine which creatures a firm texture. A sprinkling of mint is also added to the half moon shaped batches of cheese.
Authentic halloumi cheese is excellent for grilling as it does not melt the way other cheeses would but simply hardens more instead and the outside “caramelises” and forms a delicious crunchy coating.
High in protein but low in fat, halloumi cheese is rich with calcium and offers a rather distinctive taste. Serve grilled halloumi as an appetizer or along with honey and fresh fruits as a deliciously sweet dessert.
Halloumi cheese will keep for quite a while in the refrigerator or freezer if it is wrapped tightly and not allowed to dry out. Some Halloumi’s are quite salty. If you want to reduce the saltiness, then saok in milk or water before using.
Grilled Prawn, Cheese, and Watermelon Salad Recipe
What You Need
½ kilo extra large prawns, cleaned
2 tablespoons extra virgin olive oil, divided
2 lemons, juiced, divided
Salt and ground black pepper to taste
1/4 cup fresh oregano, chopped, divided
1/2 cup fresh mint, chopped, divided
4 wooden skewers soaked in water for 1/2 hour
1 cup canned chickpeas
250 gms halloumi cheese, sliced thick
4 large 25mm thick watermelon slices
16 Kalamata olives, pitted
How to Make It
In a large bowl, combine the cleaned prawns with half of the olive oil, the juice from 1 lemon, salt and black pepper to taste, and half of the oregano and half of the mint. Mix well and allow it to marinate for a half hour.
While the prawns are marinating, soak the wooden skewers in water for the same amount of time.
Preheat the grill to medium high heat.
Skewer the prawns onto the 4 skewers and grill for about 2 minutes per side or until cooked through.
Line a pan with foil and place the chickpeas inside then grill for 5 to 7 minutes.
With a pastry brush, brush the rest of the olive oil onto the slices of halloumi cheese and watermelon. Grill the cheese and the watermelon for 2 minutes per side.
Cut the grilled watermelon into cubes and set aside.
Distribute the mixed greens amongst 4 plates and sprinkle the remaining seasonings on top with additional salt and black pepper if desired. Drizzle the rest of the olive oil on the salads and top each with the grilled chickpeas followed by the watermelon, cheese, and Kalamata olives.
Place a prawn skewer on each plate then squeeze the juice from the remaining lemon on top of each plate.
Serve the grilled prawns, cheese, and watermelon salad immediately.
Keep being ewenique!