Grilled Halloumi in Turmeric Sauce — a delicate and vibrant dish that features a sweet and salty contrast between a warm, velvety sauce, red grapes, and rich halloumi cheese. The real magic of this dish comes from the aromatic sauce that is both nutty and floral while the satisfying halloumi makes this a show-stopping addition to any dinner menu!
HOW TO MAKE GRILLED HALLOUMI IN TURMERIC SAUCE:
- Make the Sauce! In a blender, grind the almonds, green chilies, garlic, and water into a fine paste. Then heat oil in a non-stick pan and add in the almond paste and sauté on medium heat for 2-3 minutes. Now, add in your all purpose flour and sauté for 2-3 minutes until it becomes the texture of wet sand. Add in your milk and stir continuously to prevent lumps. Then, add in oregano, black pepper, turmeric, salt, and sugar. Let boil for 4-5 minutes and then add in your cream and lemon zest. Let simmer for 3-4 minutes and then add in your lemon juice and take off the heat. Cover and set aside.
- Grill the Halloumi! When ready to serve, it’s time to grill your halloumi. Heat oil in a grilling pan and lay down your halloumi slices and hot sear for 2-3 minutes on each side. Be sure not to let them crisp up too much because they might harden and become chewy.
- Assemble and Serve! To assemble the dish, heat your sauce on medium heat until just simmering. In a serving dish, add in your sauce and then layer your halloumi on top in the middle. Garnish with grapes and arugula and it’s ready to serve.
Grilled Halloumi in Turmeric Sauce — a delicate and vibrant dish that features a sweet and salty contrast between a warm, velvety sauce, red grapes, and rich halloumi cheese. The real magic of this dish comes from the aromatic sauce that is both nutty and floral while the satisfying halloumi makes this a show-stopping addition to any dinner menu!
- 1 1/2 cup milk
- 1/2 cup cream
- 10 almonds , blanched
- 2 tbsp water
- 2 green chilies , roughly chopped
- 2 clove garlic
- 1/4 tsp turmeric powder
- 1/2 tsp all purpose flour
- 1/2 tsp oregano
- 1/2 tsp black pepper
- 1 tsp sugar
- salt , to taste
- 1 tbsp oil , or butter
- 2 tsp lemon juice
- 1 tsp lemon zest
- 8 oz halloumi cheese , sliced
- 1/2 tbsp oil , or butter
- 10 red grapes , cut into half
- 1/4 cup baby arugula , or any greens
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In a blender, grind the almonds, green chilies, garlic, and water into a fine paste.
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In a nonstick pan, heat oil and add in the almond paste and sauté on medium heat for 2-3 minutes. Now, add in your all purpose flour and sauté for 2-3 minutes until it becomes the texture of wet sand. Add in your milk and stir continuously to prevent lumps.
-
Then, add in oregano, black pepper, turmeric, salt, and sugar. Let boil for 4-5 minutes and then add in your cream and lemon zest. Let simmer for 3-4 minutes and then add in your lemon juice and take off the heat. Cover and set aside.
-
When ready to serve, it’s time to grill your halloumi. Heat oil in a grilling pan and lay down your halloumi slices and hot sear for 2-3 minutes on each side. Be sure not to let them crisp up too much because they might harden and become chewy.
-
To assemble the dish, heat your sauce on medium heat until just simmering. In a serving dish, add in your sauce and then layer your halloumi on top in the middle. Garnish with grapes and arugula and it’s ready to serve!
- The sauce can be made ahead and stored in the fridge. If it seems too thick when serving, add some milk when reheating to thin it out.
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