Fire-Roasted Halloumi & Jammy Blistered Grapes with Sizzling Pine Nut-Rosemary Butter over Velvet Urfa Tahini

Instructions

1. 1

   In a medium mixing bowl, whisk together 0.5 cup Raw sesame tahini paste, 2.5 tbsp Fresh lemon juice, 1 clove Garlic, 0.5 tsp Fine sea salt, and 1 tsp Urfa biber chili flakes. The paste will seize up and turn paste-like—do not panic! Slowly drizzle in 0.33 cup Ice-cold water while whisking vigorously until the sauce transforms into a pale, impossibly silky, pourable velvet cream. Taste and adjust lemon or salt to balance.

   5 min

   Tip: Ice-cold water is the non-negotiable secret to emulsifying tahini into that cloud-like, luscious consistency.

2. 2

   Pat 14 oz Halloumi cheese completely dry with paper towels on both sides. Drizzle the halloumi with 1 tbsp Extra-virgin olive oil. In a separate small bowl, toss 2 cups Seedless black or dark red grapes with 1 tbsp Extra-virgin olive oil and a pinch of salt.

   3 min

   Tip: Drying the cheese thoroughly ensures an immediate, blistering golden-brown crust rather than steaming in the pan.

3. 3

   Heat a heavy cast-iron skillet over high open flame or charcoal until lightly smoking. Tumble the oiled 2 cups Seedless black or dark red grapes into one half of the pan. Let them blister without moving for 2 minutes, then roll them around gently for another 4 to 5 minutes until their skins char in patches and they soften into juicy, collapsing gems.

   7 min

   Tip: High heat blister cooking concentrates the grape sugars into an unctuous, naturally sweet counterpoint to salty cheese.

4. 4

   Push the grapes slightly to the side (or scoop them into a warm bowl if space is tight) and lay 14 oz Halloumi cheese flat onto the scorching cast iron. Sear for 2 to 3 minutes without touching until a deep mahogany, blistered crust develops. Flip carefully with a thin spatula and sear the reverse side for 1 to 2 minutes until pliable and warmed through.

   4 min

   Tip: Halloumi is best served hot and supple right off the fire before its proteins contract back into squeakiness.

5. 5

   While the cheese finishes, place a small skillet over medium heat. Add 2 tbsp Unsalted butter and the remaining 1 tbsp Extra-virgin olive oil. Once foaming, toss in 3 tbsp Pine nuts and 1.5 tbsp Fresh rosemary. Swirl constantly for 90 seconds until the pine nuts are pale gold and the rosemary crackles. Kill the heat, then immediately stir in 1.5 tbsp Wildflower honey and the remaining 0.5 tsp Urfa biber chili flakes so it sizzles into a warm spiced gloss.

   3 min

   Tip: Watch the pine nuts like a hawk—they go from toasted and fragrant to scorched in a matter of seconds.

6. 6

   Swoosh the prepared velvet tahini across a warm, wide serving platter using the back of a spoon. Shingle the hot, charred 14 oz Halloumi cheese down the center, nestled generously with the blistered, jammy 2 cups Seedless black or dark red grapes. Spoon the bubbling pine nut-rosemary butter over everything, then scatter with 0.25 cup Fresh mint leaves and a sprinkle of 0.5 tsp Flaky sea salt.

   2 min

   Tip: Bring this instantly to the table alongside warm pita or crusty sesame sourdough while the butter still sizzles.