HALOUMI WITH GRAPES

Yields 2 to 4 servings

The Greeks claim it on their mezze menus, the Cypriotes make it, and it’s a favorite snack throughout the Mediterranean. Haloumi’s very high melting point makes it the perfect grilling cheese. We especially love its saltiness paired with the sweet-and-sour tartness of grapes. Drizzle with a high-quality extra-virgin olive oil to finish.

½ cup green grapes, cut in half lengthwise

½ cup red or black grapes, cut in half lengthwise

1 garlic clove, minced

2 tablespoons olive oil

Kosher salt

1 package haloumi (8 to 9 ounces)

1 tablespoon packed chopped fresh mint leaves

1 to 2 tablespoons extra-virgin olive oil

Place the grapes in a small bowl with the garlic, 1 tablespoon of the olive oil, and a pinch of salt.

Cut the haloumi crosswise into ½-inch-thick slices. Heat a cast-iron or nonstick pan over high heat. Once hot, add the remaining 1 tablespoon olive oil and sear each piece of haloumi on each side until golden brown (20 to 30 seconds per side). Arrange in a line on a platter, overlapping slightly.

Once the haloumi is cooked, keep the sauté pan on high heat and cook the grapes and garlic for 2 minutes, or just until the color of the grapes begins to fade. Spoon the grapes on top of the haloumi. Finish with chopped mint and extra-virgin olive oil.