150 g grapes, mixed colours, cut into a variety of ways
15 g orange blossom water (available at major supermarkets)
25 g honey
25 g extra Virgin Olive Oil, extra for brushing haloumi for cooking
25 g za’atar
To make the Za’atar Spice Mix
Combine all of the ingredients in a bowl or jar and shake or stir to combine.
For even better flavour, gently toast the spices, nuts and seeds together in a medium skillet over medium heat, until fragrant and starting to brown. Remove from the heat and allow time to cool.
Store za’atar in an airtight jar at room temperature, for up to one month.
To make the salad
Preheat your indoor grill pan or outdoor BBQ to medium high.
Brush halloumi slices with olive oil.
Mix olive oil, honey, orange blossom water and EVOO in a bowl together. Place all grapes into dressing and toss through, set aside.
Place slices of halloumi onto grill, leaving a small gap between for ease of turning.
Allow cooking for approx. 2 minutes per side, or until golden to brown grill marks are visible.
To serve, pile halloumi slices along the plate, followed by grape salad, drizzle any leftover dressing over the top. Sprinkle over as za’atar and serve immediately – better while halloumi is still warm.
I would recommend using different colours and shape of grapes for a mixture of textures and vibrant presentation.