Haloumi is the only cheese worth grilling, trust me guys. It holds its shape on a hot grate, develops a golden crust, and stays firm enough to slice after cooking. One hundred fifty grams of haloumi, cut thick, grilled two minutes per side until golden brown. Served alongside grilled asparagus tossed with olive oil, salt, and pepper, and dressed with a simple mixture of mustard and olive oil.
Most people grill vegetables and serve them with nothing, but a great dressing on top of them takes your cooking to a whole other level. A teaspoon of mustard whisked with olive oil, drizzled over the warm asparagus and haloumi while they are still steaming. The mustard cuts through the saltiness of the cheese and the char of the asparagus, and it turns a simple side dish into something fabulous.
Quick Tips for Making Grilled Asparagus with Haloumi
Grill the haloumi in thick slices
Cut the haloumi into slices at least half an inch thick. Thin slices melt too fast and stick to the grill. Thick slices give you time to develop a crust on both sides. 
Two minutes per side over medium-high heat. Do not move the cheese before it is ready. If it sticks, it needs more time. A golden crust releases on its own.
Trim the asparagus and grill quickly
Snap the woody ends off the asparagus and toss with olive oil, salt, and pepper. Grill for three to four minutes, turning once, until charred and just tender.
Over-grilled asparagus goes limp. You want it to still have a snap when you bite through it.
Grilled asparagus with haloumi
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A delightful spring dish featuring grilled green asparagus and haloumi cheese, complemented by a tangy mustard dressing.
Ingredients
- 200g green asparagus
- 150g haloumi cheese
- 1 tablespoon olive oil
- 1 teaspoon mustard
- Salt to taste
- Pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- Trim the asparagus and toss with olive oil, salt, and pepper.
- Grill the asparagus for 3-4 minutes until tender and slightly charred.
- Slice the haloumi cheese into thick slices.
- Grill the haloumi for 2 minutes on each side until golden brown.
- Mix mustard with a little olive oil to make a dressing.
- Serve the grilled asparagus and haloumi drizzled with the mustard dressing.
Notes
Haloumi is naturally salty, so be cautious with additional salt. This dish can be served as a light main course by increasing the amount of asparagus. The dressing can be adjusted to taste by adding more honey for sweetness or more mustard for tanginess.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2
- Sodium: 600
- Fat: 20
- Carbohydrates: 10
- Fiber: 3
- Protein: 15
- Cholesterol: 25
Frequently Asked Questions
What is haloumi?
A semi-hard cheese from Cyprus, traditionally made from sheep’s and goat’s milk. It has a high melting point, which is why it grills instead of melting. Salty and squeaky when fresh.
Can I use a grill pan?
Yes. A cast iron grill pan over high heat works well for both the haloumi and the asparagus. The ridges give you grill marks and keep the cheese from sticking to a flat surface.
What can I serve this with?
It works as a side dish or a light main course. Add some crusty bread and a green salad for a full meal. The mustard dressing ties everything together.
This looks amazing! I always love to try the samples of Haloumi cheese they they give out at my farmers market, but for some reason I never buy it. I think I have a great recipe to make it with now!
Great combination!
I am a hige fan of halloumi cheese and would love to try it on the island where it is traditionally made one day:D
Very nice dish — and I love the dressing!