You’ve likely seen strangers’ Instagrams of vibrant green shakshuka and poached eggs over potato latkes, smoked salmon, and beet Hollandaise from New York City’s much-loved bistro Jack’s Wife Freda. Dean and Maya Jankelowitz, the couple behind the Instagram-famous restaurant, come from South Africa and Israel respectively, and their spot is a family affair, named after Dean’s grandparents. Halloumi, a dense, white, brined cheese known for its high melting point, is an essential component of any decent mezze. Placed on the grill, it holds its shape very well while the outside crisps and the inside barely melts. At Jack’s Wife Freda, the sweetness of sautéed grapes and mint balances the saltiness of grilled halloumi for a pretty killer breakfast in a snap.
Jack's Wife Freda Grilled Halloumi Copycat Recipe
Combine ⅓ cup olive oil, wine, garlic, and pepper flakes.
Cut both red grapes and green grapes in half and combine.
Brush the slices of halloumi cheese with 1 teaspoon olive oil.
On a griddle over medium-high heat, cook the cheese for 2 to 3 minutes on each side, or until marked and warmed through.
In a medium pan over medium-high heat, sauté the grapes with the olive oil mixture and mint for 5 minutes, or until warm and fragrant.
Place the halloumi a la plancha on a plate—nice and brown. Top with the grapes, mint, and garlic-white-wine reduction—nice and hot.