A cheese that doesn’t melt? Experience the magic of halloumi while powering up on protein. Hailing from the Greek island of Cyprus, halloumi is a high-protein cheese that doesn’t melt on the grill—because of its high melting point— but the outside becomes crisp while the interior turns velvety.


  • 1 (8 oz) Package halloumi cheese
  • 1 Peach, halved, pit removed
  • 1 Red bell pepper, sliced into 4 pieces
  • 4 cups Salad greens
  • 1 cup Cooked or canned lentils
  • 1/3 cup Sliced mint or basil
  • 2 tbsp Chopped walnuts
  • 1 tbsp Capers, drained (optional)
  • 1 tbsp Extra-virgin olive oil
  • 1 tbsp Fresh lemon juice
  • 2 tsp Honey
  • 1 Garlic clove, minced
  • 1⁄4 tsp Black pepper


  1. Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high.
  2. Upend halloumi onto one of its long sides, and slice lengthwise into 2 big slabs. Cut each slab along its width so you have 4 square pieces of cheese. Brush both sides with oil. Brush cut sides of peach and both sides of pepper pieces with oil.
  3. Place halloumi, peach halves (cut-side down), and pepper on a greased grill grate. Heat halloumi until grill marks appear on both sides, 1–2 minutes per side. Heat peach halves until grill marks appear on cut sides, about 2 minutes. Heat pepper until darkened in spots on both sides and tender, about 2 minutes per side.
  4. Divide salad greens, lentils, mint or basil, walnuts, and capers (if using) among serving plates. Slice grilled peach halves and bell pepper, and place on serving plates along with halloumi pieces. Whisk together oil, lemon juice, honey, garlic, and black pepper. Drizzle dressing on salad.
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