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© Meredith Corporation. All rights reserved. Used with permission.
Combine lemon juice, thyme and pepper in a shallow dish. Add halloumi and turn to coat. Let marinate at room temperature, turning once, for 1 hour.
Meanwhile, combine blueberries, vinegar, honey and salt in a medium saucepan. Bring to a simmer over high heat, then reduce heat to medium and cook, stirring occasionally, until very thick and jamlike, 12 to 15 minutes for fresh berries, 20 to 30 minutes for frozen. Remove from heat.
Preheat grill to medium-high.
Oil the grill rack. Grill the halloumi until warm and well marked, about 2 minutes per side. Use a metal spatula to help loosen the cheese from the grill before flipping it. Serve the cheese with the jam.