Pink Salt Block Grilled Halloumi with Peach & Mint Salsa

• •2 halloumi cheese, blocks (8 oz each)
• •2 tablespoon olive oil, for brushing halloumi
• •3 large ripe peaches, peeled, pitted, and diced
• •0.5 cup fresh mint leaves, finely chopped
• •0.3 cup red onion, finely diced
• •0.5 jalapeño pepper, seeded and finely minced (optional)
• •2 tablespoon lime juice, freshly squeezed
• •1 tablespoon olive oil, for salsa
• • to taste salt
• • to taste black pepper, freshly ground

Instructions

1. 1

   Prepare the Peach & Mint Salsa: In a medium bowl, combine the diced peaches, chopped fresh mint, finely diced red onion, and minced jalapeño (if using). Add the fresh lime juice and 1 tablespoon of olive oil. Gently toss to combine. Season with salt and freshly ground black pepper to taste. Set aside to allow flavors to meld while you prepare the halloumi.

2. 2

   Preheat the Pink Salt Block: Place your pink Himalayan salt block (approx. 8x12x2 inches recommended) on a grill grate (gas or charcoal) or directly on a stovetop burner over low heat. Gradually increase the heat to medium-low, then medium, over 30-40 minutes. The block is ready when it reaches approximately 400-500°F (200-260°C). You can test this by sprinkling a few drops of water; they should sizzle and evaporate immediately. A properly heated block will impart a beautiful crust and subtle salinity.

3. 3

   Prepare the Halloumi: While the salt block preheats, slice each block of halloumi cheese into 0.5-inch thick slabs. Pat them dry with paper towels to remove excess moisture. Brush both sides of the halloumi slices generously with the remaining 2 tablespoons of olive oil. This prevents sticking and helps create a golden crust.

4. 4

   Grill the Halloumi: Carefully place the oiled halloumi slices directly onto the preheated salt block. Do not overcrowd the block; cook in batches if necessary. Grill for 2-3 minutes per side, or until golden brown with beautiful grill marks and slightly softened. The halloumi will absorb a delicate saltiness from the block.

5. 5

   Serve: Immediately transfer the hot, grilled halloumi to serving plates. Top generously with the fresh Peach & Mint Salsa. Serve warm as a main course, perhaps alongside a simple green salad or quinoa.

Chef's Tips

• 💡Slow and Steady Wins the Race for Salt Blocks: Always preheat your salt block gradually to prevent cracking. Rapid temperature changes are its enemy. Ensure it's completely dry before heating.
• 💡Don't Over-Salt: Since the halloumi will absorb salt from the block, be mindful when seasoning the salsa. Taste and adjust salt levels carefully.
• 💡Choose Ripe Peaches: The success of the salsa hinges on sweet, juicy, ripe peaches. If peaches aren't in season, you can use high-quality canned peaches (drained) in a pinch, though fresh is always best.
• 💡Cleaning Your Salt Block: After use, allow the block to cool completely. Scrape off any food residue with a metal spatula. Gently scrub with a damp sponge or brush (no soap!) and rinse quickly. Pat dry immediately and air dry completely before storing.