Fire-Blistered Aleppo Grapes & Charred Halloumi over Velvet Walnut Tahini

Instructions

1. 1

   Start by building the walnut tahini base, which acts as the creamy anchor for our dish. In a mortar and pestle or food processor, crush 1/4 cup raw walnuts until very fine, almost like coarse sand. Whisk them vigorously into the 1/2 cup premium tahini paste along with the grated 1 clove garlic and the juice of 1 large lemon. The mixture will seize up and look thick—don't panic. Slowly drizzle in the 1/4 cup ice water, whisking constantly until the tahini relaxes into a pale, velvet cream. Set this aside.

   5 min

   Tip: Ice water is the secret to emulsifying tahini into that cloud-like texture we serve in Tel Aviv.

2. 2

   In a mixing bowl, toss the 2 cups red seedless grapes with 1 tbsp extra virgin olive oil, the 1 tbsp Aleppo pepper, and the leaves stripped from the 3 sprigs fresh thyme. You want the grapes beautifully and evenly coated in that warm, aromatic oil so the spices cling to the skins.

   2 min

   Tip: Make sure your grapes are completely dry before tossing them in oil, otherwise they will steam instead of char.

3. 3

   Place a heavy cast-iron skillet over high heat and let it get screaming hot—do not add any extra oil to the pan. Drop the seasoned grapes into the dry, smoking skillet. Leave them absolutely alone! Let them scorch and blister for about 5-6 minutes until the skins are deeply blackened in spots and they are just starting to burst, releasing their sweet, jammy juices. Transfer the blistered grapes to a plate.

   6 min

   Tip: Resist the urge to stir! The intense, undisturbed contact with the hot iron is what creates that essential char.

4. 4

   Turn the heat under the skillet down to medium-high. Add the remaining 2 tbsp extra virgin olive oil to the pan. Carefully lay down the thick slabs of the 2 blocks Halloumi cheese. Sear them for exactly 2 minutes per side until a deep, dark golden-brown crust forms. The heat will create that unmistakable Halloumi crunch on the outside while leaving the center molten and squeaky.

   4 min

   Tip: If your Halloumi is releasing too much water, gently dab the pan with a paper towel. We want a sear, not a boil.

5. 5

   Time to build our vibrant plate. Swoosh the velvet walnut tahini generously across the base of a wide serving platter. Lay the sizzling, charred halloumi directly over the tahini, then tumble the hot, fire-blistered grapes over the top so their spiced juices bleed into the cream. Drizzle unapologetically with the 2 tbsp pomegranate molasses. Scatter the remaining roughly chopped 1/4 cup raw walnuts, the torn 1 large handful fresh mint leaves, and the chopped 1 large handful fresh dill. Finish with a scattering of 1 pinch flaky sea salt over the grapes.

   3 min

   Tip: Serve this immediately while the cheese is hot. Cold halloumi turns rubbery, and we want it dripping and luxurious.