GRILLED HALLOUMI AND ROASTED VEGETABLES SALAD RECIPE
A delicious Halloumi salad recipe, packed with Mediterranean flavours! Soft and colourful roasted vegetables mixed with grilled Halloumi and crunchy leafy greens coated in an exquisite oil and lemon sauce.
Provided by Eli K. Giannopoulos
Categories Salad
Time 40m
Number Of Ingredients 14
Steps:
- Preheat the oven to 200C and prepare the vegetables for the halloumi salad. Halve and deseed the peppers and cut each half into 4 pieces. Cut the red onion into 8 wedges. Halve the zucchinis lengthways and then slice into 2cm chunks. Top and tail the aubergine, cut it in half and slice. Place all the vegetables (and the garlic) in a large baking tray and sprinkle with some fresh thyme and rosemary leaves. Season and drizzle with some olive oil and toss them to coat. Roast the vegetables for about 35 minutes, until golden, soft and cooked through. While the veggies are cooking, get them a good stir every now and again.
- To prepare the dressing for the halloumi salad (oil and lemon sauce/ ladolemono), add into a blender all the ingredients and blend, until combined.
- Place the Halloumi cheese in a hot frying or griddle pan and cook until it turns golden brown, turning half way through cooking (about a minute on each side).
- Assemble the Halloumi salad. Put the leafy greens and the roasted vegetables in a large salad bowl. Pour in the sauce (be careful not to add too much sauce, because the greens will become wilt and no longer crunchy). Toss to coat everything in the dressing; have a taste and add some more seasoning, if needed. Tear the Halloumi into pieces over the salad and serve while still warm. Enjoy!
HALLOUMI WITH GRIDDLED VEGETABLES
Provided by Bianca Nice
Categories Sides Jamie Magazine Alfresco Starters Quick fixes Tomato
Time 25m
Yield 2
Number Of Ingredients 16
Steps:
- Put all the dressing ingredients in a clean jam jar and shake to combine. Set aside.
- Cook the broad beans in boiling water for 5 minutes, or until tender. Drain and cool in cold water, then remove and discard the thick, white outer skins.
- Cut the halloumi into slices, trim and slice the asparagus, then finely slice the courgettes lengthways. Toss in the olive oil, then season.
- Heat a griddle pan over a high heat, then add the asparagus, courgettes and halloumi. Cook until nicely charred, remove and set aside.
- Finely slice the shallots into rings, halve the tomatoes, then layer up on a platter with the asparagus, courgettes, halloumi, broad beans and capers.
- Chop and scatter over the fresh herbs and finish with a drizzling of the dressing.
Nutrition Facts : Calories 584 calories, Fat 39.9 g fat, SaturatedFat 19.1 g saturated fat, Protein 37.2 g protein, Carbohydrate 20.5 g carbohydrate, Sugar 17.2 g sugar, Sodium 4.1 g salt, Fiber 6.6 g fibre
GRILLED HALLOUMI
Provided by Geoffrey Zakarian
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat a grill for cooking over medium-high heat. Brush grill grates with some oil.
- Brush the halloumi with some of the olive oil.
- Combine the zaatar, caraway seeds, oregano and pepper in a small bowl. Mix until combined, then sprinkle over all sides of the halloumi.
- Grill on each side until charred, 1 to 2 minutes. Transfer to a serving platter, drizzle with olive oil and garnish with chopped parsley and lemon wedges.
GRILLED HALLOUMI AND VEGETABLES
Halloumi is a firm, white, brined cheese traditionally made from a mixture of goat's and sheep's milk. (Though today, cow's milk is often used.) Like other low-fat cheeses, it is perfect for grilling. It sears and colors quickly when it hits the hot grill. The interior softens, but the cheese doesn't melt; it just warms up invitingly.
Provided by Martha Rose Shulman
Categories lunch, vegetables, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a hot grill. Cut halloumi into 8 to 12 slabs, about 1/3- to 1/2-inch thick. Cut peppers into wide pieces, slicing from top to bottom along the natural indentations. Discard seeds. Cut pieces in half crosswise. Slice the zucchini and eggplant on the diagonal, into 1/4- to 1/3-inch-thick rounds.
- Season all vegetables with salt and pepper. Brush vegetables and halloumi with olive oil.
- Grill vegetables until tender and nicely charred, turning occasionally. If you'd like, use an outdoor grill pan to keep them from slipping through the grate. Scallions will be ready after 3 to 4 minutes. Peppers, zucchini and eggplant take about 10 minutes. Arrange on a platter.
- Grill halloumi, turning occasionally, for 2 to 6 minutes, until grill marks appear. When you press on the cheese, it should give but it should not be runny.
- Remove cheese to the platter with vegetables and drizzle with olive oil. Sprinkle cheese and vegetables with herbs and sumac, if you'd like, and serve.
Nutrition Facts : @context http, Calories 423, UnsaturatedFat 16 grams, Carbohydrate 21 grams, Fat 32 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 15 grams, Sodium 943 milligrams, Sugar 13 grams
GRILLED HALLOUMI APPETIZER SALAD
Distinctive Halloumi cheese pairs with crisp red onions, tender zucchini, zesty lime juice and fruity olive oil in this grilled delight. Halloumi, a goat and sheep milk cheese, doesn't melt so you can throw it right on the grill. Delicious as an appetizer, add some Kalamata olives and pita bread for a light summer entrée. Courtesy of Whole Foods.
Provided by Chef Kate
Categories Cheese
Time 13m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat grill.
- Slice Halloumi in half lengthwise.
- Rub Halloumi halves with 1 tablespoon of the olive oil.
- Drizzle one tablespoon of the olive oil on the red onion slices and one tablespoon on the zucchini slices.
- Grill Halloumi, red onions and zucchini, until beginning to blacken, turning frequently, about 2-4 minutes per side.
- Transfer Halloumi to a cutting board and slice each piece in half to make four pieces.
- Transfer Halloumi and vegetables to large platter.
- Drizzle with olive oil and lime juice to taste, and sprinkle with freshly ground pepper.
- Serve warm.
Nutrition Facts : Calories 133, Fat 10.4, SaturatedFat 1.4, Sodium 12, Carbohydrate 10.4, Fiber 1.9, Sugar 4.4, Protein 1.8
GRILLED VEGETABLES AND HALLOUMI CHEESE WITH CHARRED-TOMATO DRESSING
Steps:
- Preheat grill to medium-high. Brush tomatoes with oil; season with salt and pepper. Place on grill, cut-side up; cook until marked on bottom, about 5 minutes. Chop and transfer to a bowl. Stir in oil, vinegar, and basil; season with salt and pepper.
- Brush onion, mushroom caps, and squashes with oil; season with salt and pepper. Grill until tender and marked in spots, about 8 minutes for onion and squashes, 7 minutes for mushrooms. Meanwhile, grill cheese until softened and marked, about 1 minute a side.
- Divide romaine hearts, radicchio, vegetables, and cheese among plates. Drizzle with dressing, top with basil, and serve immediately.
GRILLED HALLOUMI WITH SPICED COUSCOUS
Light but filling, this tangy vegetarian dish takes just 20 minutes to prepare - and leftovers will do for lunch
Provided by Good Food team
Categories Supper
Time 20m
Number Of Ingredients 10
Steps:
- Firstly, put the kettle on then cut broccoli into florets and thickly slice stalk. Pour boiling water into a steamer, steam broccoli for 6 mins, add the peas and steam for 2 mins more.
- Meanwhile, mix the couscous with the spices in a bowl, pour over the hot stock, then cover and leave to stand for 5 mins.
- Heat a non-stick frying pan or griddle pan. Cut halloumi into 6-8 slices and cook quickly on each side for 2 mins until lightly tinged brown.
- Mix vegetables and tomatoes into couscous, fork in the lemon juice, oil and coriander. Pile onto plates and top with halloumi.
Nutrition Facts : Calories 711 calories, Fat 39 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 52 grams carbohydrates, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 5.12 milligram of sodium
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GRILLED HALLOUMI & SUMMER VEGETABLE TACOS RECIPE - EATINGWELL
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Category Healthy Taco RecipesPublished 2021-05-06Total Time 30 minsCalories 458 per serving
- Zest half the lemon into a large bowl. Stir in oil, garlic, oregano, ground pepper and a pinch of salt. Add corn, zucchini, onion, bell pepper and halloumi and gently toss to coat. Cut the lemon in half.
- Oil the grill rack. Reserving the marinade in the bowl for the sauce, transfer the vegetables and halloumi to the grill. Grill the corn, zucchini and onion, flipping frequently, until tender and charred in spots, 8 to 10 minutes. Grill the bell pepper, halloumi and lemon halves, flipping once halfway, until browned, 2 to 4 minutes. Grill tortillas, flipping once halfway, until lightly charred, about 1 minute.
HEALTHY GRILLED HALLOUMI AND VEGETABLES RECIPE - THEFOODXP
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Category Perky SaladsCalories 423 per serving
- Grill all the vegetables for about 10 minutes and arrange them on a platter. Scallions will only take 3-4 minutes to get cooked.
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- In a blender or food processor pulse the dressing ingredients and blend until smooth. Season with salt and pepper to taste. Store in the fridge until needed.
- To prepare the Pulse for direct cooking over medium-high heat (240° to 260°C), preheat the barbecue by turning the control knob(s) to high. Preheat until the barbecue reaches at least 260°C, which will take approximately 15 to 20 minutes with the lid closed. Once the barbecue is preheated, open the lid and brush the cooking grills clean. Adjust the control knob(s) to one notch greater than medium for direct cooking over medium-high heat.
- Lightly brush the capsicum, onion, corn, halloumi, and bread with oil. Season the capsicum, onion, and corn evenly with salt and pepper. Barbecue the onion over direct medium-high heat, with the lid closed, for 8 minutes, flipping halfway through. At the same time, barbecue the corn and capsicum for 16 minutes, rolling every 4 minutes so all sides are lightly charred. Once the vegetables are cooked, remove from the barbecue. Place the capsicum in a bowl and cover with cling film. Barbecue the halloumi and bread for a couple of minutes on each side, and remove once they have grill marks.
GRILLED HALLOUMI AND LENTIL SALAD - FOOD AND WINE
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- Rinse the lentils and put them into a saucepan with 2 1/2 cups of water and the powdered vegetable stock. Cover and bring to a boil; cook for 20 minutes, until all of the liquid’s absorbed. Put the lentils into a large serving bowl and leave to cool for 20 minutes.
- Once the lentils are cooled, finely chop the red onion and put it into a little bowl with the balsamic vinegar and olive oil. Season with salt and pepper; mix and set aside to macerate while preparing the vegetables. Dice the cucumber and cut the cherry tomatoes in half, then add them to the lentils with the black olives.
- Cut the halloumi into 8 slices. Heat a griddle pan and grill the halloumi slices on both sides until soft and charred in spots, about 2 minutes. Pour the olive-oil dressing onto the lentils, toss through the arugula and distribute the salad between four plates, topping each with two slices of grilled halloumi.
GRILLED HALLOUMI CHEESE BAKE - CRUNCHY, DELICIOUS AND HEALTHY!
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- Add the courgettes, aubergine, cumin and smoked paprika and cook for a further 5 minutes until softened.
- Add the tinned tomatoes, tomato puree, honey and salt and pepper. Half fill the empty tomato can with water and splosh in too. Pop the lid on the pan and let everything cook down for about 10 minutes. (See notes below.)
GRILLED HALLOUMI - GREEDY GOURMET | FOOD & TRAVEL BLOG
From greedygourmet.com
- Soak halloumi blocks in water. Each 250g block should be used with 3 litres of water. Halloumi should be soaked for a minimum of 3 hours maximum 6 hours.
HALLOUMI SANDWICH WITH GRILLED VEGETABLES - THE LAST FOOD BLOG
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- Remove the stone from the avocados and scoop out the flesh into a bowl. Using a fork roughly mash the avocado.Stir in the chopped coriander/cilantro, spring onions/scallions and the lime juice.Season with sea salt and cracked black pepper to taste.Cover with cling film and keep in the fridge until you are ready to use it.
- To flame-grill the romano peppers - turn on two gas burners to low heat. Place the peppers on the outer rings of the burners. Using a metal kitchen tongs keep turning the peppers until they are blackened. Once both peppers are blackened carefully place them in a large bowl and cover the bowl with clingfilm. Leave to cool.To roast the peppers in the oven - preheat the oven to 200C/ 392F. Cut the peppers in half lengthways, remove the stem, pith and seeds. Place the peppers on a baking tray. Drizzle a little olive oil over the peppers then pop the tray in the oven and cook for about 10 minutes. Turn the peppers halfway through cooking. They should be soft and cooked through.To griddle the courgettes/zucchini - Brush a griddle pan with a little olive oil. Heat the pan over medium heat. Place the sliced courgette on the pan, you may need to this in batches, cook for a couple of minutes then turn them over and cook until the courgette is slightly soft. Keep them warm until you are ready to
- Heat a griddle pan or non-stick pan over medium heat.Add the halloumi, again you may have to do this in batches, cook for about 5 minutes each side.
HALLOUMI AND VEGETABLE SKEWERS | U.S. DAIRY
From usdairy.com
- For skewers, place zucchini, yellow squash and cherry tomatoes in a food-safe resealable plastic bag. Add 2 tablespoons of the marinade. Seal bag; turn several times to coat all the vegetables. Marinate at room temperature up to 1 hour.
- Preheat grill to medium. Thread cheese onto skewers, alternating each piece with a piece of zucchini, yellow squash or tomato. To allow even cooking, do not pack the pieces tightly together. Discard marinade.
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