Grilled Halloumi And Vegetables Recipes

GRILLED HALLOUMI AND ROASTED VEGETABLES SALAD RECIPE

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!

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.

GRILLED-HALLOUMI-AND-VEGETABLE WRAPS

Steps:

• Whisk together labneh, garlic, 1 tablespoon oil, and a pinch of salt. Heat a grill or grill pan to medium-high. Drizzle cheese, radicchio, zucchini, and bell pepper with remaining oil; season vegetables with salt and pepper.
• Brush grates with oil and grill vegetables, flipping once, until tender and charred in places, about 8 minutes total. Transfer to a plate; cover to keep warm. Grill cheese, flipping once, until charred in places and hot, 3 to 4 minutes total. Blister tortillas over grill, flipping once, then transfer to a clean towel to keep warm.
• To serve, smear labneh mixture over each tortilla, pile with vegetables and cheese, and scatter with basil. Fold and serve immediately.