Grilled Halloumi Appetizer Salad Food

GRILLED HALLOUMI

Steps:

• Drain the halloumi and slice in wide thin pieces, about 8 slices. Pat the slices very dry with paper towels.
• Heat the olive oil in a grill pan or heavy skillet over medium heat. Add the sliced halloumi and cook undisturbed until the bottoms are well-browned, about 3-4 minutes.
• Use a spatula or tongs to flip the halloumi slices and cook on the other side until browned, about 2-3 more minutes.
• Plate the grilled halloumi with sliced tomatoes, sliced cucumbers, fresh mint, zaatar and a drizzle of olive oil, if desired

GRILLED HALLOUMI

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 APPETIZER SALAD

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.

GRILLED HALLOUMI AND VEGETABLES

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.