1⁄2 cup red or black grapes, cut in half lengthwise
1 garlic clove, minced
2 tablespoons olive oil
Kosher salt
1 package haloumi (8 to 9 ounces)
1 tablespoon packed chopped fresh mint leaves
1 to 2 tablespoons extra-virgin olive oil
The Prep
Place the grapes in a small bowl with the garlic, 1 tablespoon of the olive oil, and a pinch of salt.
Cut the haloumi crosswise into 1/2-inch-thick slices. Heat a cast-iron or nonstick pan over high heat. Once hot, add the remaining 1 tablespoon olive oil and sear each piece of haloumi on each side until golden brown (20 to 30 seconds per side). Arrange in a line on a platter, overlapping slightly.
Once the haloumi is cooked, keep the sauté pan on high heat and cook the grapes and garlic for 2 minutes, or just until the color of the grapes begins to fade. Spoon the grapes on top of the haloumi. Finish with chopped mint and extra-virgin olive oil.
