Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Wash, pit, and cut the plums into eighths. Pat the halloumi dry and cut it into slices about 1.5 cm thick. Grate the lemon zest and squeeze out 15 ml of juice. Strip the thyme leaves from the stems.
Toast the seeds
Add the pumpkin seeds to a dry pan and toast over medium heat for 2–3 minutes, stirring occasionally. When they smell fragrant and begin to turn golden in places, transfer them to a plate.
Make the balsamic plums
Pour the olive oil into the pan and heat it over medium heat. Add the plums and cook for 2 minutes, cut side down. Turn them over and add the honey, balsamic vinegar, thyme, lemon zest, and lemon juice. Stir gently and cook for 2–3 minutes, until the juices are glossy and the plums have softened but still hold their shape.
Grill the halloumi
Transfer the plums and their juices to a bowl and wipe out the pan. Heat it over medium-high heat and cook the halloumi in the dry pan for about 2 minutes on each side, until distinct golden-brown marks form. Season the grilled cheese with black pepper.
Serve warm
Divide the halloumi among plates, add the warm plums and their juices, and sprinkle with the toasted pumpkin seeds. Serve immediately, while the cheese is warm and springily browned on the outside.
