Seared Lemon Halloumi Food

HALLOUMI WITH LEMONY LENTILS, CHICKPEAS & BEETS

Steps:

• Cook the lentils in a pan of boiling water for 20-25 mins or until just done. Meanwhile, squeeze the juice from one lemon into a bowl. Add the onion and scrunch together with a pinch of salt to pickle slightly. Set aside.
• Finely zest the remaining lemon and set aside for the halloumi. Squeeze the juice into a jam jar or jug. Add the oil with a pinch of seasoning and the capers - shake well and set aside. When the lentils are ready, drain and tip into a large serving bowl with the chickpeas. Toss with the dressing straight away, then toss through the beets, parsley, pickled onions and their juice.
• Heat a frying pan over a medium heat and fry the halloumi for 1-2 mins each side or until golden brown. Toss with the lemon zest, then place on top of your salad to serve.

GRILLED HALOUMI CHEESE AND LEMON

Steps:

• Prepare a gas grill for direct-heat cooking over moderately high heat.
• Cut 8 thin slices from lemons, then squeeze enough juice from remainder to measure 2 tablespoons and put in a bowl.
• Halve cheese diagonally, then cut each triangle, cut side down, into 1/3-inch-thick slices.
• Mince garlic and mash to a paste with a pinch of salt using side of a large heavy knife, then add to lemon juice. Whisk in salt and sugar until dissolved, then add 1/4 cup oil, whisking until combined.
• Separately toss lemon slices and cheese each with 1/2 tablespoon dressing.
• Brush both sides of bread with remaining 2 tablespoons oil.
• Grill bread, cheese, and lemon slices on grill rack, covered, turning over once (use a metal spatula to scrape under cheese to loosen before turning), until bread is toasted (2 to 3 minutes total), grill marks appear on cheese (3 to 4 minutes total), and lemons begin to wilt (4 to 6 minutes total).
• Whisk dill into remaining dressing. Divide bread among 4 small plates and top with cheese and lemon slices. Drizzle with dressing and serve immediately.

ROASTED CAULIFLOWER SALAD WITH HALLOUMI AND LEMON

Steps:

• Heat oven to 425 degrees and set a large rimmed baking sheet on the middle rack.
• In a large bowl, toss the cauliflower with 3 tablespoons olive oil, the Aleppo, coriander, turmeric, 1 teaspoon salt and 1 teaspoon pepper. Transfer to the hot baking sheet, spread in an even layer and roast until browned in spots and crisp-tender, tossing once halfway through, 20 to 25 minutes.
• Meanwhile, prepare the vinaigrette: In a small bowl, stir together the shallot, raisins, preserved lemon, vinegar and honey with 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Prepare the halloumi: Cut the halloumi into 3/4-inch cubes and pat dry using a kitchen towel or paper towels. Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet over high. Add the halloumi cubes and cook, stirring frequently, until browned, 2 to 3 minutes. (You'll want to be fairly attentive, flipping frequently, as you want to make sure the cubes toast without burning or melting.) Transfer to a paper towel-lined plate and season with pepper.
• Toss the arugula with half the vinaigrette until lightly coated and divide among plates or shallow bowls. Top with the cauliflower, halloumi and avocado. Drizzle with the remaining vinaigrette, sprinkle with parsley and serve immediately.