It’s been a strange week, to be sure. Within my family we have seen a birth, a death, and now this weekend a wedding! Needless to say, the emotions have been all over the place - along with my sanity. So, I’ve been keeping things as simple as could be lately. Even in the sense of food!

This Halloumi Summer Lunch is as simple and easy as they can come. Only one thing is cooked, and that’s the halloumi. Don’t know what halloumi is? Well, it’s time to find out! Halloumi is a Greek staple cheese that is generally made with goat’s milk. But, I’ve seen it made with other milks too. Halloumi is a fun cheese. It’s firm, salty, and doesn’t really ever melt.

The non-melting factor of this cheese is what makes it so damn fun to play with. That’s also what makes it fun for those out there going keto. If you’re missing grilled cheese, just literally grill this cheese and call it a day. Today though, I pan seared the cheese to leave it crisp on the outside and still warm and soft on the inside.

After all of that I plated up some local sunflower seed dill hummus, and topped the halloumi off with watermelon radish, avocado, tomatoes, olives, red onions, gluten-free crackers, and of course some sweet ‘summer’ corn. A squeeze of lemon later and a dash of chives and you’ve got yourself one delicious lunch!

I love this lunch for so many reasons. Mostly that it’s vegetarian and soy free. Though it’s also gluten-free if you’re sure to mind your crackers!

Step-by-Step Photos:

Nutritional Claims: High Fiber • Vegetarian • Pescatarian • Egg Free •Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Sulphite Free • Kosher