The Food Trust's
Headhouse Farmers' Market
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Grilled Haloumi & Kiwi Salad
Philadelphia Weekly food critic and Blogalicious author Adam Erace is a Headhouse Market regular. This recipe was inspired by Headhouse Sunday cheese vendor Patches of Star. Adam says: "Sturdy, salty haloumi cheese stands up well to the grill, becoming the smoky, just barely gooey centerpiece in this summery salad."
Serves 4
2 blocks Patches of Star haloumi 4 kiwis 1 cup loosely packed fresh parsley leaves 1/4 cup fresh mint, roughly chopped 2 tablespoons lemon juice Sea salt and cracked black pepper, to taste 2 tablespoons good-quality extra-virgin olive oil About 1 hour before cooking, remove haloumi from packaging, drain and pat dry. Wrap in parchment paper and place in freezer. Pre-heat the grill to medium and lightly oil the grates. Remove the cheese from the freezer and place it directly on the hot grill grates. Grill for two minutes on each side or until grill marks form. Set aside to cool slightly and then cut into 1-inch cubes. Peel and slice kiwis into quarter-inch rounds and cut into half-moons. Combine with parsley, mint, haloumi cubes and lemon juice in a medium mixing bowl. Season to taste with salt and pepper. Drizzle with olive oil just before serving.
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