Grilled Halloumi with Citrus Tapenade

Ingredients

Citrus Tapenade

• 1 cup pitted Castelvetrano olives
• ½ cup pitted kalamata olives
• ⅓ cup chopped fresh flat-leaf parsley
• 1 tablespoon drained capers
• 1 tablespoon grated orange zest (from 1 orange)
• 1 teaspoon crushed red pepper
• 2 large garlic cloves
• ¼ cup extra-virgin olive oil, plus more for brushing halloumi
• 2 tablespoons fresh lemon juice (from 1 lemon), divided

Halloumi Burgers

• ½ cup mayonnaise
• ¼ teaspoon grated or finely chopped garlic
• 2 teaspoons kosher salt, divided
• 2 (8-ounce) blocks halloumi cheese, split horizontally into 1/2-inch-thick planks
• 1 teaspoon cracked pepper
• 1 teaspoon ground cumin
• 4 brioche buns, split horizontally
• 2 jarred roasted red bell peppers (from 1 [16-ounce] jar), halved lengthwise

Directions

Make the Citrus Tapenade:

1. Pulse olives, parsley, capers, orange zest, crushed red pepper, and garlic in a food processor until chopped and evenly combined, about 8 pulses. Add oil and 1 tablespoon of the lemon juice; pulse until combined, about 3 pulses. Cover tapenade; refrigerate until ready to use.

Prepare the Halloumi Burgers:

1. Stir together mayonnaise, grated garlic, 1 teaspoon of the salt, and remaining 1 tablespoon lemon juice in a small bowl until smooth. Cover aïoli; refrigerate until ready to use.
2. Preheat a grill to medium-high (400°F to 450°F). Brush each halloumi piece with oil; sprinkle halloumi evenly with cracked pepper, cumin, and remaining 1 teaspoon salt. Place halloumi on unoiled grates; grill, uncovered, until browned and charred in places, about 3 minutes per side. Remove from grill.
3. Spread 1 tablespoon aïoli on each bun half. Place 1 roasted red pepper half on each bottom bun half, then top with 1 halloumi piece. Spoon 1/4 cup Citrus Tapenade on top of each halloumi piece. Replace top bun halves. Serve. Aïoli and Citrus Tapenade may be stored in airtight containers in refrigerator up to 2 weeks.