We had a very green dinner tonight. Spaghetti with pea pesto, which was nice and creamy, without a hint of basil. Next to it, we have pan-grilled haloumi with lemon and dill. Oh, haloumi…such a fabulous cheese. It reminds me of paneer, salty and chewy and tasty without being sharp or bitter.
After dinner, I made a double batch of chocolate chip cookies for work tomorrow…we have three birthdays in the next two days, so it’s cookies for everyone.
I’ve started reading A Man Without A Country by Kurt Vonnegut…loving it so far. How can someone say so many wise things in so few words? It makes me feel wordy.
On that note, here’s the recipe.
Pan-Grilled Haloumi Cheese and Lemon
- 2 lemons
- 1/2 pound Haloumi cheese
- 1 large garlic clove
- 1/4 cup olive oil
- 4 (1/2-inch thick) slices baguette
- 2 tablespoons finely chopped fresh dill
Cut 8 thin slices from one lemon, then squeeze enough juice from the remainder to measure 2 tablespoons and put in a bowl.
Halve cheese diagonally, then cut each triangle, cut side down, into 1/3-inch thick slices.
Mince garlic and mash to a paste with a pinch of salt using the side of a large heavy knife, then add 1/4 cup oil, whisking until combined. Separately toss lemon slices and cheese with dressing.
Brush both sides of bread with a bit of the dressing. Grill bread, cheese, and lemon slices on a grill pan over medium-high heat, turning over once, until bread is toasted, grill marks appear on cheese, and lemons begin to wilt.
Whisk dill into remaining dressing. Divide bread among 4 small plates and top with cheese and lemon slices. Drizzle with dressing and serve immediately.
Note: Original recipe called for more oil and an outdoor gas grill.
Makes 4 servings.
Adapted from Gourmet magazine.