I guess this is kind of a fusion-y dish, but I just remember thinking, “Haloumi grills well. Fajitas are grilled. I bet you could do a meatless fajita with haloumi.” Well, you can, and it’s pretty delicious.
You can really do whatever you want, accompaniment-wise – I definitely recommend the Greek yogurt (sour cream would work, too) to combat the dryness of the haloumi. I did this both inside and outside, but you could do the cheese directly on the grill, too – I was just trying to save a little time.
Juice of 1 lemon
Juice of 1 lime
a couple tbsp olive oil
fajita or taco seasoning, to taste (you could probably also just do cumin, etc.)
1 red pepper, cut into large pieces
1 yellow pepper, cut into large pieces
1 orange pepper, cut into large pieces
1/2 bunch asparagus, halved
1 bunch scallions, cut into thirds
1 red onion, cut into large pieces
tortillas (we used a mix of corn and flour
1 package haloumi, cut into large chunks
accompaniments (we used Greek yogurt, cilantro, pickled onions and avocado)
salt and pepper
limes, for serving
Marinade vegetables and haloumi in juice from lime and lemon, oil, salt, pepper and seasoning for at least an hour.
Preheat grill for 20 minutes and oil down with cooking spray.
Cook veggies until tender (5-6 minutes per side). While that’s happening, cook haloumi in an oiled, heated cast iron skillet, a couple minutes per side.
Slice veggies into smaller pieces. Warm tortillas on the grill, if desired. Serve with accompaniments.
Build fajitas according to preference.