Fire-Grilled Halloumi over Smashed Spring Pea Tahini with Scorched Asparagus
Halloumi is the undisputed king of the mezze spread, but it demands high heat and bold companions. Growing up in Tel Aviv, I remember my mother tossing thick slabs of cheese directly onto open flames until they sputtered and blackened at the edges, a scent that still makes my mouth water. When I moved to London, I wanted to capture that memory but give it a distinctly spring twist to combat the grey skies. That is where the inspiration for this dish was born. I created a violently vibrant, emerald-green pea and tahini base that is equal parts sweet and nutty. We score and blister the halloumi until it is crispy and molten, then lay it right over that gorgeous swoop of green. Scorched asparagus and a punchy preserved lemon-mint salsa cut right through the richness. What makes this recipe so special to me is the absolute riot of textures-the crunch of the sear, the molten cheese, the snap of the asparagus, and the creamy tahini. Please, make it your own! If you cannot find preserved lemons, use a hefty squeeze of fresh lemon and some extra salt. Throw in a handful of pomegranate seeds if you have them-because let us be honest, more is always more!
Featured Recipe
Fire-Grilled Halloumi over Smashed Spring Pea Tahini with Scorched Asparagus
Halloumi is the undisputed king of the mezze spread, but it demands high heat and bold companions. Here, we score and blister thick slabs until they are crispy and molten, then lay them over a violently vibrant, emerald-green pea and tahini base. Scorched asparagus and a punchy preserved lemon-mint salsa cut right through the richness for the ultimate spring lunch.
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Timeline
Ingredients
- 2 8 oz blocks halloumi cheese(Cut into thick planks and lightly scored on one side)
- 2 cups green peas(Fresh or frozen, thawed)
- 1/2 cup raw tahini(High-quality, well-stirred)
- 2 cloves garlic(Divided use: 1 for tahini, 1 for salsa)
- 4 tbsp lemon juice(Freshly squeezed, divided use)
- 3 tbsp ice water(Crucial for keeping the tahini bright green)
- 1 lb asparagus(Woody ends snapped off)
- 4 tbsp olive oil(Divided use)
- 1/2 small preserved lemon(Rinsed, seeds removed, finely chopped (rind only))
- 1 tbsp capers(Roughly chopped)
- 1/2 cup fresh mint(Finely chopped)
- 1/4 cup fresh dill(Finely chopped)
- 1 small jalapeño(Finely diced (keep seeds if you like heat))
- 1/4 cup toasted slivered almonds(For that essential crunch)
- 3/4 tsp kosher salt(Divided use)
Instructions
- 1
Set a pot of salted water to boil. Meanwhile, make the salsa. In a small bowl, combine the chopped 1/2 small preserved lemon, 1 tbsp capers, 1/2 cup fresh mint, 1/4 cup fresh dill, 1 small jalapeño, and 1 clove garlic (minced). Stir in 2 tbsp olive oil, 1 tbsp lemon juice, and 1/4 tsp kosher salt. Set aside to let the flavors marry.
10 min
Tip: Preserved lemon is salty, so taste before you add more salt. You want this salsa to be punchy and acidic to cut through the rich cheese.
- 2
Once the water is boiling, drop in the 2 cups green peas. Blanch for just 60 seconds if fresh, or 2 minutes if frozen. Immediately drain and plunge them into an ice bath to lock in that violent green color.
5 min
Tip: Do not skip the ice bath! We eat with our eyes first, and a muddy green tahini is a tragedy.
- 3
Transfer the thoroughly drained peas to a food processor. Add the 1/2 cup raw tahini, the remaining 1 clove garlic, 3 tbsp lemon juice, and 1/2 tsp kosher salt. Pulse to break down the peas, then with the motor running, drizzle in 3 tbsp ice water until the mixture becomes a luscious, textured, bright green spread.
5 min
Tip: I like this to have a bit of texture—don't blend it into total baby food. Leave some pea chunks for character.
- 4
Place a large cast-iron skillet or grill pan over medium-high heat. Let it get screaming hot. Toss the prepared 1 lb asparagus with 1 tbsp olive oil directly on your cutting board.
4 min
Tip: A dry, hot pan is the secret to blistered veggies without mushiness. Oil the vegetable, not the pan.
- 5
Drop the asparagus into the hot pan. Let it sit undisturbed for 2-3 minutes to develop a serious char, then toss and cook for 2 minutes more until tender-crisp. Remove to a plate.
6 min
Tip: Crowding the pan causes steaming. If your pan is small, do this in two batches. We want scorch marks!
- 6
In the same hot pan, add the remaining 1 tbsp olive oil. Carefully place the 2 (8 oz) blocks halloumi planks into the pan, scored side down. Sear for 2 minutes until deeply caramelized and crispy, then flip and cook for 1-2 minutes more. The cheese should be molten inside.
4 min
Tip: Scoring the halloumi in a crosshatch pattern gives you twice as many crispy edges. It's a game-changer.
- 7
To assemble: Swoosh the vibrant pea tahini generously across a large platter. Layer the scorched asparagus over the top, followed by the blistered halloumi planks. Spoon the preserved lemon-mint salsa all over the cheese, and finish with a shower of 1/4 cup toasted slivered almonds.
4 min
Tip: Serve this immediately while the halloumi is hot and oozing. Serve with warm pita for swiping up every last bit of that green tahini.
Chef's Notes
Listen to me: Halloumi is a cheese that demands respect. It goes from glorious, crispy, and molten to rubbery in about ten minutes, so have your platter ready to go before the cheese hits the pan. The contrast of the hot, salty cheese against the cool, sweet pea tahini is what makes this dish unforgettable. If you don't have preserved lemon, use the zest of a whole fresh lemon and a pinch of extra salt, but the fermented funk of preserved lemon is really worth tracking down.
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.