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¾  cup extra virgin olive oil
5 tablespoons chopped fresh parsley
5 teaspoons grated lemon zest
¼ cup good white wine vinegar
1 teaspoon salt (or to taste)
1 teaspoon freshly ground pepper
¼ cup lemon juice6 teaspoons chopped fresh coriander (cilantro)
4 teaspoons mustard seeds
4 cloves garlic, chopped
¼ cup capers (rinsed and soaked if salt-cured)
2 ¼ pounds Cypriot Halloumi cheese, cut into 16 cubes

Make the sauce by combining all ingredients except the cheese. Set aside.

Preheat a gas barbecue to medium heat, or let a coal barbecue heat until all coals are mostly white. Grill the cheese cubes until they have caramelized on all sides.

Transfer the cheese to a serving plate, drizzle with the sauce, and serve hot.
Reviewer's note: this makes a nice dinner in itself if served over a salad of interesting greens, preferably with some sharp tastes like arugula included, dressed with some of the sauce and seasoned with some extra finely chopped parsley and cilantro.  For more substance, the whole salad can be piled on top of lightly toasted whole-wheat pitas.
Recipe courtesey "Regional Greek Cooking," written by Dean and Catherine Karayanis, Hippocrene Books, 2008