GRILLED HALLOUMI FATTOUSH
In this version of fattoush-the Middle Eastern salad made with pita and assorted vegetables-chickpeas and lightly charred halloumi cheese give it extra heft and a good punch of protein, making it an ideal vegetarian main course. Halloumi, a Greek cheese, is nicely salty and has a high melting point, which makes it ideal for frying or grilling.
Provided by Justin Chapple
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the dressing: Whisk together the oil, lemon juice, sesame seeds, oregano and Aleppo-style pepper in a small bowl. Season with salt and pepper.
- For the salad: Combine the pita chips, chickpeas, lettuce, tomatoes, cucumbers and onions in a large bowl. Add the dressing and toss well. Let stand while you grill the cheese.
- Prepare a grill or grill pan for medium-high heat. Clean and lightly oil the grill grates.
- Brush the halloumi with oil and grill, turning once or twice, until lightly charred on the outside and just softened, about 4 minutes total. Transfer to a plate.
- Fold the herbs into the salad and season to taste with more salt and pepper if desired. Transfer the salad to plates or a platter. Top with the grilled halloumi and serve.
QUINOA SALAD WITH GRILLED HALLOUMI
Try this easy veggie salad for a great source of iron and enjoy as a light lunch or supper. It uses gluten-free quinoa for an extra dose of protein
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat 1 tbsp of the oil in a medium saucepan. Cook the onion and pepper for a few mins, then add the quinoa and cook for a further 3 mins. Add the stock, cover and turn the heat down to a simmer. Cook for 15 mins or until soft, then stir through half the parsley. Heat the grill.
- Meanwhile, mix the lemon zest and juice with the remaining parsley and oil, and a large pinch of sugar and salt. Grill the halloumi until both sides are golden and crisp. Serve the salad with the grilled halloumi and the dressing poured over everything.
Nutrition Facts : Calories 603 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 3.1 milligram of sodium
GRILLED FATTOUSH WITH HALLOUMI AND EGGPLANT
We love Halloumi's squeaky texture, but some torn salted mozzarella would be just as good (just don't try grilling it).
Provided by Chris Morocco
Categories Bread Salad Salad Dressing Lebanon Tomato Cheese Eggplant Grill Bon Appétit Dinner Summer Vegetarian Flat Bread Olive Lunch Side Soy Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the dressing:
- Prepare a grill for medium heat; oil grate. Grill scallions and jalapeño, turning once, until lightly blistered and crisp-tender, about 2 minutes for scallions and 4 minutes for jalapeño. Transfer to a cutting board and let cool slightly.
- Slice open jalapeño and scrape out seeds (unless you like things very spicy); discard. Coarsely chop chile and scallions. Mix in a medium bowl with olives, pistachios, lemon juice, vinegar, and 5 Tbsp. oil; season dressing with salt and pepper.
- Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
- Assemble the salad:
- Mix thyme, sesame seeds, and garlic powder in a small bowl. Lightly coat pitas and eggplants with 2 Tbsp. oil; season with salt and rub with thyme mixture. Grill, turning occasionally and moving to a cooler part of grill if needed to avoid scorching, until pitas are golden and crisp and eggplants are browned and tender, 5 minutes for pitas, and 8-10 minutes for eggplants. Transfer to a platter and let cool slightly.
- Meanwhile, grill Halloumi until charred and soft, about 2 minutes per side. Transfer to platter with pitas and eggplants.
- Tear pitas and Halloumi into chunky pieces, then cut eggplants into bite-size pieces. Transfer to a large bowl and add cucumbers, tomatoes, and dressing. Give everything a good toss to bring it all together; season with salt. Top with mint leaves and dill sprigs.
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