Pink Salt Block Grilled Halloumi with Peach & Mint Salsa
Grilled halloumi cheese cooked directly on a heated pink Himalayan salt block, imparting a unique, subtle salinity and mineral flavor, served with a vibrant, refreshing salsa made from ripe peaches, fresh mint, and a hint of lime and jalapeño. A perfect main course for a warm evening.
Ingredients
- •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
- •0.25 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.
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.
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.
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.
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.
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.
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.
Recipe from TheCookbook.ai
Created by Basil Roux