{"id":1308,"date":"2026-09-09T10:00:00","date_gmt":"2026-09-09T10:00:00","guid":{"rendered":"https:\/\/www.brasero.com\/conseils\/?p=1308"},"modified":"2026-09-02T15:14:56","modified_gmt":"2026-09-02T15:14:56","slug":"halloumi-grille-tomates-basilic","status":"publish","type":"post","link":"https:\/\/www.brasero.com\/conseils\/recettes\/halloumi-grille-tomates-basilic","title":{"rendered":"Halloumi grill\u00e9, tomates cerises et basilic"},"content":{"rendered":"<div class=\"gb-grid-wrapper gb-grid-wrapper-9b529f58\">\n<div class=\"gb-grid-column gb-grid-column-a7349d9f\"><div class=\"gb-container gb-container-a7349d9f ingredients\">\n<div class=\"gb-container gb-container-b10a0aa8\">\n\n<h2 class=\"gb-headline gb-headline-1f08c13e gb-headline-text\">Liste d&#8217;ingr\u00e9dients<\/h2>\n\n<\/div>\n\n\n<p class=\"gb-headline gb-headline-30a84974 gb-headline-text\"><strong><strong>Pour 4 personnes&nbsp;:<\/strong><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>300 g de halloumi<\/li>\n\n\n\n<li>200 g de tomates cerises<\/li>\n\n\n\n<li>1 bouquet de basilic frais<\/li>\n\n\n\n<li>2 c. \u00e0 soupe de jus de citron<\/li>\n\n\n\n<li>1 gousse d&#8217;ail finement hach\u00e9e<\/li>\n\n\n\n<li>2 c. \u00e0 soupe d&#8217;huile d&#8217;olive<\/li>\n\n\n\n<li>Poivre noir du moulin<\/li>\n<\/ul>\n\n\n\n<p class=\"gb-headline gb-headline-915cda97 gb-headline-text\"><strong><strong>En option&nbsp;:<\/strong><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Olives noires<\/li>\n\n\n\n<li>Un filet de miel apr\u00e8s cuisson<\/li>\n<\/ul>\n\n<\/div><\/div>\n\n<div class=\"gb-grid-column gb-grid-column-d32ec995\"><div class=\"gb-container gb-container-d32ec995 etapes\">\n<div class=\"gb-container gb-container-4affbbc5\">\n\n<h2 class=\"gb-headline gb-headline-1d8d55dd gb-headline-text\">\u00c9tapes de pr\u00e9paration<\/h2>\n\n<\/div>\n\n\n<ol class=\"wp-block-list\">\n<li><strong><strong>Pr\u00e9parer la marinade<\/strong><\/strong> <strong>:<\/strong>\n<ul class=\"wp-block-list\">\n<li>Dans un bol, m\u00e9langez le jus de citron, l&#8217;ail hach\u00e9 et l&#8217;huile d&#8217;olive.<\/li>\n\n\n\n<li>Ajoutez les tomates cerises coup\u00e9es en deux et remuez pour bien les enrober. Poivrez l\u00e9g\u00e8rement.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong><strong><strong>D\u00e9couper le halloumi<\/strong><\/strong>&nbsp;:<\/strong>\n<ul class=\"wp-block-list\">\n<li>Tranchez le fromage en 8 \u00e0 10 tranches r\u00e9guli\u00e8res d&#8217;environ 1 cm d&#8217;\u00e9paisseur.<\/li>\n\n\n\n<li>Tamponnez-les l\u00e9g\u00e8rement avec du papier absorbant pour retirer l&#8217;exc\u00e8s d&#8217;humidit\u00e9 (cela favorise une belle coloration.)<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong><strong><strong>Pr\u00e9chauffez l<\/strong><\/strong>e brasero<\/strong> <strong>:<\/strong>\n<ul class=\"wp-block-list\">\n<li>Faites chauffer votre brasero \u00e0 feu vif (220-250 \u00b0C).<\/li>\n\n\n\n<li>Huilez l\u00e9g\u00e8rement la surface avec un peu d&#8217;huile d&#8217;olive en fin de pr\u00e9chauffage.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong><strong><strong><strong>Faites r\u00f4tir les tomates<\/strong>&nbsp;<\/strong><\/strong><\/strong> <strong>:<\/strong>\n<ul class=\"wp-block-list\">\n<li>D\u00e9posez les tomates cerises marin\u00e9es sur le brasero et faites-les cuire 4 \u00e0 5 minutes en les remuant de temps en temps, jusqu&#8217;\u00e0 ce qu&#8217;elles soient l\u00e9g\u00e8rement caram\u00e9lis\u00e9es.<\/li>\n\n\n\n<li>R\u00e9servez-les dans un coin chaud du brasero ou dans un bol.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong><strong><strong>Grillez le halloumi<\/strong><\/strong><\/strong> <strong>:<\/strong>\n<ul class=\"wp-block-list\">\n<li>Disposez les tranches de fromage sur le brasero bien chaud.<\/li>\n\n\n\n<li>Faites-les griller 2 minutes de chaque c\u00f4t\u00e9, sans bouger, pour obtenir de belles marques dor\u00e9es. Vous obtiendrez une texture dor\u00e9e \u00e0 l&#8217;ext\u00e9rieur et moelleuse \u00e0 l&#8217;int\u00e9rieur.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<h3 class=\"gb-text\">Nos conseils<\/h3>\n\n\n\n<p class=\"gb-text\"><strong>Pas de sel sur le halloumi&nbsp;:<\/strong>&nbsp;le fromage est naturellement tr\u00e8s sal\u00e9. Assaisonnez uniquement la marinade de tomates, jamais le fromage directement.<\/p>\n\n\n\n<p class=\"gb-text\"><strong>La cl\u00e9 d&#8217;une belle coloration\u00a0:<\/strong>\u00a0ne retournez pas le halloumi avant les 2 premi\u00e8res\u00a0minutes. Il se d\u00e9colle seul du brasero quand il est pr\u00eat.<\/p>\n\n\n\n<p class=\"gb-text\"><strong>Servir imm\u00e9diatement&nbsp;:<\/strong>&nbsp;le halloumi devient \u00e9lastique en refroidissant. Pr\u00e9parez tous les autres \u00e9l\u00e9ments avant de le griller, et apportez le plat directement \u00e0 table.<\/p>\n<\/blockquote>\n\n<\/div><\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Le halloumi est un fromage chypriote \u00e0 p\u00e2te ferme qui tient parfaitement la chaleur sans fondre, ce qui en fait &#8230; <a title=\"Halloumi grill\u00e9, tomates cerises et basilic\" class=\"read-more\" href=\"https:\/\/www.brasero.com\/conseils\/recettes\/halloumi-grille-tomates-basilic\" aria-label=\"En savoir plus sur Halloumi grill\u00e9, tomates cerises et basilic\">Lire plus<\/a><\/p>\n","protected":false},"author":4,"featured_media":1309,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_themeisle_gutenberg_block_has_review":false,"footnotes":""},"categories":[6,38,39,20,19,16,1],"tags":[257],"class_list":["post-1308","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","category-plancha","category-brasero","category-apero","category-entrees","category-legumes","category-articles","tag-257","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-25"],"_links":{"self":[{"href":"https:\/\/www.brasero.com\/conseils\/wp-json\/wp\/v2\/posts\/1308","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.brasero.com\/conseils\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.brasero.com\/conseils\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.brasero.com\/conseils\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.brasero.com\/conseils\/wp-json\/wp\/v2\/comments?post=1308"}],"version-history":[{"count":0,"href":"https:\/\/www.brasero.com\/conseils\/wp-json\/wp\/v2\/posts\/1308\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.brasero.com\/conseils\/wp-json\/wp\/v2\/media\/1309"}],"wp:attachment":[{"href":"https:\/\/www.brasero.com\/conseils\/wp-json\/wp\/v2\/media?parent=1308"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.brasero.com\/conseils\/wp-json\/wp\/v2\/categories?post=1308"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.brasero.com\/conseils\/wp-json\/wp\/v2\/tags?post=1308"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}