Grilled Halloumi & Mediterranean Pesto

Halloumi is a meaty cheese from Cyprus that's often served in both Greece and Turkey.  I tried it for the first time in Athens, and then saw it on menus in Istanbul, as well.  This recipe is a variation of a halloumi, basil, and olive sandwich from a little restaurant that I was more than surprised to see in Istanbul: the "Red River Pub," complete with 1940s Howard Hawks and John Wayne memorabilia frosting the walls.  It's comforting to know my love of Westerns, cowboy boots, and Clint Eastwood needn't go dormant if I ever planned a move to the Mediterranean or the Golden Horn.  And lucky for me, my little table scape was made complete with an Athens vintage-shop find: original Greek cinema lobby cards from some classic American Westerns.

If the Charlottesville supermarkets weren't lacking, I'd have made this recipe with orzo.  But given the options, I settled for a bow-tie pasta with a roasted red pepper, olive, & basil sauce (a Mediterranean Pesto!).  I tossed the pasta in the sauce and topped it with some slices of grilled halloumi (you *can* buy this in America at Whole Foods, and likely at other specialty groceries, too).  It's a super easy and delicious recipe. 

And I know I already gave you a Clash song, but "The Right Profile" is just too perfect not to use here.  Referring to Montgomery Clift, Joe Strummer sings out, "Where did I see this guy?  In Red River?"  Yes!

Grilled Halloumi:

--1 block halloumi (you'll find this in a specialty cheese section)

--2 tbsp olive oil

Slice halloumi into 1/2" pieces.  On an oiled, cast-iron grill pan, grill halloumi over medium heat for approximately 3 minutes on each side.  Set aside and cover to keep warm.

Mediterranean Pesto Pasta:

--1 lb. bow-tie pasta (or whatever style pasta you like: orzo would be a great substitution, and a gemelli or ditalini would add an Italian twist)

--1 large bunch of fresh basil (about 3 large handfuls)

--1 c. Moroccan dry-cured black olives, pitted and chopped (also a deli specialty item)

--1 c. roasted red peppers, chopped (you can easily roast these yourself over a gas flame or buy them pre-roasted--your choice!)

--1/2 c. capers

--1 clove garlic, minced

--1 tsp. paprika

--1 tsp. red pepper flakes (it adds a little kick--feel free to leave it out if you don't like the heat)

--1 tbsp. salt, or to taste

--1-2 tsp. pepper, or to taste

--1/4 c. red wine vinegar

--approx. 1/2 c. extra virgin olive oil, plus extra to thin out the pesto

This is so easy: put all ingredients in a large food processor and pulse.  If the mixture looks thick, continuing slowly adding extra virgin olive oil while pulsing until you have a pesto sauce of medium thickness.  Toss the pasta in the sauce and serve with one or two slices of grilled halloumi on top.  I hope this recipe (and its accompanying cinema lobby-card image) would make the Red River Pub proud!