Bronzed, Grilled Halloumi teams with Asparagus and Shallots – in this easy preparation. Dazzle with a Balsamic Reduction with Local Spring Strawberries.
When grilled, Halloumi has a golden brown, crispy exterior, a soft, gooey interior – and a wonderfully salty-savory flavor.
The quick Balsamic-Honey reduction is enriched with a few tablespoons of crushed (minced) local Strawberries.
I say local… because buying at a farmers’ market IN season ~ the strawberries have bright red interiors and are bursting with natural sweet flavor!
Another Method:
Besides skewering these ingredients – think about adding these ingredients to a GRILL BASKET.
- Cut Vegetables and Halloumi as the recipe suggests
- Brush with the Seasoned Herbal Oil to coat all
- Grill over high heat until the Halloumi is nicely golden brown and vegetables are lightly charred (will be tender crisp because of quick cooking)
- While grilling, tossing the once
- Serve with my Syrawberry Balsamic Sauce… it’s delicious!
I chose Purple Asparagus – it looked so good at Larchmont’s Farmers’ Market, I could not resist (see more about Purple Asparagus below.)
Strawberries were also bought at this market – there is nothing like locally grown strawberries for their supreme flavor and deep ruby color.
Halloumi is widely available, I bought mine at Trader Joe’s. Use shallots or purple onions as well.
Vegetables from Newgate Farms, Windsor CT.
Whole Strawberries can be added to the end of you skewers at the lsat minute of grilling – or just pop them on the end (instead of grilling.)
All About Halloumi:
- Originating from Cyprus, Haloumi is a semi-hard, un-ripened, brined cheese that can be made from cow, sheep or goat’s milk.
- It has a golden brown, crispy exterior when GRILLED, with a soft, gooey interior, and a wonderfully savory flavor.
- Halloumi is a unique cheese that doesn’t melt! When you grill or pan-fry it, the pieces remain intact; perfect on sandwiches and salads.
- While it is nice in its raw form, grilling brings out its delicious smoky flavor. Consider adding smoking chips your grill!
- It’s important to note that while soaking halloumi can help reduce its sodium content to some extent, it won’t eliminate it entirely.
Purple Asparagus:
Like its white counterpart, purple asparagus is mild in flavor but sweeter than green asparagus. It has a higher content of natural sugars than other asparagus varieties. Purple asparagus is also nuttier in flavor. When cooked, these purple, stalky vegetables resemble a blend of barley, almonds and artichokes.
The purple spears do turn green when cooked.
The three most widely available varieties include Erasmus, Pacific Blue, and Purple Passion.
The purple pigments within the skin indicate the presence of anthocyanins, natural compounds with antioxidant properties to protect the cells against the damage caused by inflammation and oxidative stress..
The spears should also have a fresh, vegetal, and green aroma. Purple asparagus can be consumed raw or cooked and is known for having a higher sugar content than green asparagus varieties. The spears have a mild, sweet, and nutty taste with artichoke, almond, and barley nuances.
Enjoy this tasty and beautiful recipe!
Karen
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IT’S FARMERS’ MARKET SEASON!
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Grilled Halloumi Skewers with Strawberry-Balsamic Sauce
Equipment
- Grill
Ingredients
Halloumi Skewers:
- 6 ounces halloumi cheese, about 3/4 of package
- 4 fat asparagus spears, (I used purple ones)
- 2 medium shallots, peeled
- 4 medium strawberries
Seasoned Herbal Oil:
- 1 1/2 tablespoons extra virgin olive oil
- 1/4 teaspoon aleppo pepper, (or crushed red chiles)
- 1/2 teaspoon Italian seasonings
- 2 pinches Himalayan sea salt
Strawberry-Balsamic Sauce
- 3 tablespoons balsamic vinegar, preferably without caramel coloring
- 2 tablespoons raw honey
- 1/4 teaspoon garlic, peeled and finely grated
- 1/8 teaspoon black pepper, I like coarsely grated
- 3 tablespoons strawberries, husked and finely chopped
Instructions
- Add 6 ounces of Halloumi cheese to a boil, cover with cool water. Set aside for 1 to 2 hours (will remove some saltiness and soften slightly.)
Strawberry-Balsamic Sauce:
- Make this first - then spoon over Halloumi Skewers right off the grill. To a small heavy pot - add balsamic vinegar, honey, garlic & pepper. Bring to a simmer and cook over medium simmer until reduced by half. Remove from heat and add strawberries and their juices.
Halloumi Skewers:
- Drain Halloumi and cut in half; cut into 12 even rectangles. Wash asparagus well and trim; cut into 1 1/2 " lengths.Cut shallots (or use red onion) into 1" chunks. Add all ingredients (except strawberries) to the Seasoned Herbal Oil in a small bowl; mix to combine.
- If using Bamboo Skewers - soak them for 1 hour covered with cool water. (I have used metal skewers.) Thread the Halloumi, Onions and Asparagus on 4 skewers. Place on a rimmed baking sheet. Baste both sides with the Seasoned Oil.
- Set grill to high heat and oil the grates lightly. When hot add the skewers and cook until very golden underneath, about 3 minutes, turn over, cook an additional 2 -3 minutes and return to the baking sheet. These are best served warm! Yes, they can be reheated.Strawberries: pop them on the end of skewers in the last minute of grilling OR simply add them to the end of skewers after grilling.
To Serve:
- Serve the skewers warm with The Strawberry-Balsamic Sauce.Garnish with herbs - small basil leaves would be nice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
