Grilled Snap Peas and Halloumi Recipe and Wine Pairing

If you’re going to barbecue, why not grill your appetizer, too? Use the time the barbecue is heating up to make these grilled snap peas and halloumi. It’s a nice, crisp, light appetizer you can enjoy while waiting for the main course. A nicely chilled Muscadet or other crisp white wine will set you up for success.

What’s Halloumi?

Not familiar with halloumi? It’s a squeaky cheese from the island of Cyprus, made from a mixture of goat’s and sheep’s milk. It’s fabulous to bake, fry or grill since it is a hard cheese with a high melting point. It becomes nice and crispy on the outside and softens on the inside. 

Halloumi can be quite salty. If you want to lower the salt content somewhat, you can always rinse the outside and dry it well before use. 

About Sugar Snap Peas, or “Mangetout

In this recipe, the salty cheese is mixed with snap peas, also known as sugar snap peas. The French call them “mangetout” (“eat all”) – indeed, don’t you dare leave some on your plate! A cross between snow peas and garden peas, sugar snap peas have a crunchy texture and sweet flavour. You can eat them raw or, like in this recipe, grilled for a short time.

About the Wine: Muscadet

Vibrant, minerally Muscadet, made from a grape called Melon de Bourgogne, is one of the Loire Valley’s greatest white wines. This example from La Cave du Coudray is perfect for summer! The crispness of the wine counterbalances the creamy cheese but has enough body to stand up to its flavours.

Grilled Snap Peas and Halloumi Recipe and Wine Pairing

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Recipe by WineCollective Course: AppetizersDifficulty: Easy
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  • 1 package halloumi (around 225 grams)

  • 400 g fresh snap peas

  • 1 tbsp olive oil

  • Salt and pepper to taste

  • 1 tsp chilli flakes

  • 1/2 tsp aged balsamic vinegar

  • 1 a squeeze of lemon juice


  • Heat your grill to medium (325-375 ºF/160-190 ºC).
  • Toss the snap peas in olive oil, salt, pepper, and some chilli flakes and grill in a grill basket.
  • Slice the halloumi into 4 pieces of 1/2-inch pieces, drizzle with olive oil, and grill directly on the grate until soft through and seared golden brown.
  • Slice the finished halloumi into smaller cubes, toss together with snap peas, and drizzle with aged balsamic and a squeeze of lemon juice.

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Is this recipe whetting your appetite for more from the barbecue? You’re in luck because we have other BBQ favourites and wine pairings this month. Up next are the Wagyu Hotdogs with Sautéed Vidalia Onions that you should be giving a try. 

If you love our barbecue-friendly wines, join WineCollective today. Every month you’ll get a selection of curated wines that are only available to WineCollective members delivered to your doorstep, accompanied by more wine pairing suggestions and recipes so that you can continue to explore new and exciting flavour experiences.