2tablespoonsextra virgin olive oiluse the good stuff!
1/4teaspoonfreshly ground black pepper
Instructions
Make the Grilled Haloumi
Slice across the face of the cheese, cutting the Haloumi into wide, flat slabs 1/2-inch thick. Lightly dust both sides of each slice with a few pinches of smoked paprika, rubbing the piquant spice into the surface of the cheese.
Preheat your grill and brush the grate with oil. Once the grill is hot, set each slice of cheese onto the grate. Allow each slice to grill for about one minute, or just until the edges begin to get melty. Gently flip the cheese over with the tongs, grilling the other side of the slices. Cook for one more minute, then remove the slices from the grill and set on a plate.
Top each slice with a small spoonful of tapenade and garnish with chopped parsley. Serve immediately, while hot.
Make the Olive Tapenade
Add all ingredients to a small food processor and pulse until the tapenade is finely chopped. Pop open the lid of the processor and taste. Does it need more acid? Add another teaspoon of lemon juice. Does it need more heat? Layer in a few more turns of the pepper grinder. Does it need a bit more fresh “green” notes? Add another tablespoon of parsley leaves. Pulse again and store in an airtight container in the refrigerator for up to a week.