Grilled Halloumi with Strawberries and Herbs

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.

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Serves 4-6

You’ll want to eat the cheese as soon as possible after it comes out of the pan-it’s most magical when hot.

Ingredients

  • 4 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons freshly squeezed lime juice
  • 2 teaspoons agave nectar
  • 1 serrano chile, seeds removed if desired, minced
  • Freshly ground black pepper
  • 6 ounces strawberries, hulled, sliced
  • 1 8-9-ounce package halloumi cheese, cut into 8 slices
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh cilantro

Preparation

To make the dressing, whisk together 3 tablespoons oil, lime juice, agave nectar, chile, and pepper to taste. Toss with strawberries and set aside.

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When hot, add halloumi. Cook cheese for 2-3 minutes per side without disturbing, until a deep brown crust forms.

Remove cheese from skillet and spoon straw- berry mixture over slices of cheese. Top with mint and cilantro and serve immediately, while cheese is still warm.

From Epicurious, June 2014

by Kimberley Hasselbrink