Grillad Halloumi med Lingonsalsa

This modern Swedish fusion dish pairs the Middle Eastern staple halloumi with lingonberry, Sweden's quintessential wild berry, creating a summer grill plate that has taken Swedish restaurant menus by storm over the past decade. Sharp, salty, squeaky cheese against tart lingon is a distinctly Nordic pleasure.

Serves: 4

Ingredients

• 400g (14 oz) halloumi cheese, sliced 1cm thick
• 150g (5 oz) fresh or frozen lingonberries (or cranberries)
• 1 shallot, finely diced
• 1 tbsp (15ml) apple cider vinegar
• 1 tsp (5g) sugar
• 2 tbsp (6g) fresh mint, chopped
• 2 tbsp (30ml) olive oil
• 1 tsp freshly cracked black pepper
• Rye crispbread, to serve

Instructions

1. Combine lingonberries, shallot, vinegar, sugar, and mint in a small bowl. Stir gently and let macerate at room temperature for 20 minutes.
2. Pat halloumi slices dry with paper towels and brush lightly with olive oil on both sides.
3. Heat grill or griddle pan to high. Grill halloumi 2-3 minutes per side until deep golden grill marks form and cheese softens.
4. Arrange on a platter, spoon lingonberry salsa over the top, and finish with cracked black pepper.
5. Serve immediately alongside rye crispbread — halloumi firms back up quickly as it cools.

Cook's Notes: The salsa can be made up to 2 days ahead and refrigerated. Frozen lingonberries work perfectly; thaw completely before using. If substituting cranberries, chop them roughly first.