The key to this multi-textured meze plate is halloumi, a salty Cyprus grilling cheese, that works wonderfully with ripe figs, summer melon, and all manner of stone fruits.

This Story Originally Appeared On coastalliving.com

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Credit: Greg DuPree

Recipe Summary test

active:
15 mins
total:
25 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine mint, cucumber, and apricots in a medium bowl; set aside.

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  • Whisk together olive oil, vinegar, honey, lime zest, and lime juice in a small bowl. Whisk in salt and pepper; set aside.

  • Cut halloumi into 4 (½-inch-thick) slabs. Cut each slab diagonally into 2 triangles.

  • Melt 2 tablespoons of the butter in a large skillet over medium-high. Add half of the cheese triangles in a single layer; cook until browned, 2 to 3 minutes per side. Transfer cheese to a serving platter. Repeat with remaining butter and cheese.

  • Toss cucumber mixture with dressing. Spoon over halloumi, and serve immediately.

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