I know I post about this occasionally, but for LC newbies it's very exciting if you don't know about it.



http://www.nytimes.com/2015/08/12/d...umi-recipe.html

http://nyti.ms/1gwZA0c
FOOD
Grilled Halloumi for a Light Summer Meal AUG. 11, 2015
Recipes for Health
By MARTHA ROSE SHULMAN
Halloumi is a firm, white, brined cheese traditionally made from a mixture of goat’s and sheep’s milk. (Though today, cow’s milk is often used.) Like other low- fat cheeses, it is perfect for grilling. It sears and colors quickly when it hits the hot grill. The interior softens, but the cheese doesn’t melt; it just warms up invitingly.
Grilled or fried halloumi is a favorite meze in Cyprus and in the Middle East. But I like to make a meal of it, especially in the summer, when I grill vegetables to go with it.
I use the obvious candidates this time of year: eggplant, peppers and summer squash. Scallions are a great addition, but red onion works just as well.
I season the vegetables with salt and pepper, and brush everything with olive oil. (The halloumi, being a brined cheese, is already salty.) I cook everything in a grill pan on the grill. The vegetables take longer to cook than the cheese, which takes only a few minutes, so grill them first.
While the pan isn’t required, it is useful. It is easy for the vegetables to fall through the grate if you place them directly on top of the grill.
Herbs like thyme or dried mint make a nice garnish and seasoning, as does sumac. Or, if you happen to have some on hand, sprinkle the grilled halloumi and the vegetables with dukkah, the Mediterranean mix of spices and nuts.