Grilled Halloumi with Plums and Balsamic Cream – Kalamata Papadimitriou

Grilled Halloumi with Plums and Balsamic Cream

Alexandros Papandreou, Chef

Preparation Time: 15 minutes
Cooking Time: 10-12 minutes
Difficulty level: very easy


Serves 4
250 gr halloumi cheese
6 plums
60 ml white wine
120 ml Pomegranate balsamic cream Kalamata Papadimitriou
2 spring onions, finely chopped
2 tbsp olive oil
2 tbsp butter
2 tbsp pine nuts
Freshly ground pepper

On a chopping board using a sharp knife, slice the halloumi and cut the plums into 8 pieces each.
Place a large non-stick frying pan over high heat and add 1 tbsp olive oil and the butter.
Sauté the pine nuts until nicely toasted; remove pine nuts from the pan leaving the oily substances in the pan and return it over high heat.
Sauté the plums for 2-3 minutes until they begin to soften, sprinkling with salt and freshly ground pepper.
Add the white wine and the Pomegranate Balsamic Cream Kalamata Papadimitriou and continue cooking until the plums are nicely glazed.
Place a non-stick grill pan over high heat and add the remaining olive oil.
Grill the halloumi slices on both sides for 2-3 minutes in total until they release their aromas.
Serve the halloumi with the plums; sprinkle with the finely chopped spring onions and the toasted pine nuts.

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