Salt block halloumi and peaches is a quick summer dish cooked on a Himalayan salt plate at 450 F. Halloumi slabs and firm peach halves brown in about 2 minutes a side. The cheese turns golden and soft inside, and the peaches caramelize against the hot stone.
At a glance
- Plate: 12 x 8 x 1.5 in salt block
- Plate temperature: 450 F
- Preheat: 30 to 45 minutes (75 minutes on a first use)
- Cook time: 5 minutes
- Serves: 2
Detailed method
- Heat the plate in stages to 450 F. See the tempering guide.
- Slice the halloumi. Cut a 6 oz block into slabs about 1/2 inch thick. Pat dry.
- Prepare the peaches. Halve 2 firm, just ripe peaches and remove the pits. Pat the cut sides dry.
- Oil. Brush the cheese and cut sides of the peaches with 1 teaspoon neutral oil.
- Cook. Place peaches cut side down and halloumi flat on the plate. Cook 2 minutes.
- Flip the halloumi. Turn it and cook 1 to 2 minutes more. Leave the peaches cut side down.
- Serve. Lift both when the contact marks are dark gold and the peach surface has softened. Finish with honey, mint, and black pepper.
Will halloumi be too salty on a salt block?
Halloumi is a brined cheese, so it already carries salt. Keep contact short, pat it very dry, and do not add salt. Pairing it with sweet peaches, honey, or fresh mint balances the flavor.
Swaps
- Peaches: nectarines, apricots, pineapple rings, or thick watermelon slices.
- Halloumi: paneer or grilling cheese. Soft cheeses melt and stick.
Tips
- Use firm peaches. Very ripe fruit releases juice onto the stone.
- Wait for the halloumi to release before flipping. It sticks until a crust forms.
- Serve over arugula with a squeeze of lemon added off the plate.
FAQ
Questions, answered
Halloumi has a high melting point, so it browns and softens instead of melting. That makes it one of the best cheeses for a hot salt plate.