SPICED GRILLED HALLOUMI
The play between salty, hot cheese and sweet, juicy tomatoes is what makes this dish sizzle. Halloumi is a springy Cypriot cheese that bronzes when hit with intense heat, but you must pat it dry before grilling. Pile the singed cheese atop sliced tomatoes, which are seasoned here with salt and olive oil to concentrate their flavor. The salt will also extract water from the tomatoes, creating a light dressing. Finally, for texture, everything is sprinkled with a combination of crushed coriander and cumin seeds, red-pepper flakes and a touch of sugar. (You could also use a store-bought or homemade dukkah if you have it on hand.) Serve with grilled bread or pita, or embellish with herbs, cucumbers, grilled peppers, lentils, beans or grains.
Provided by Ali Slagle
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn off one of the end burners before cooking.
- While the grill is heating, arrange the tomatoes on a platter with an edge to prevent leaking and season with 1/2 teaspoon salt. Drizzle with olive oil. Set aside. Pat halloumi dry and drizzle with olive oil to coat on both sides. Set aside.
- In a small skillet over medium-low heat, toast the coriander seeds, cumin seeds and red-pepper flakes, shaking often, until fragrant, 1 to 2 minutes. Transfer to a cutting board and smash with the side of your knife until cracked. (You can also do this with a mortar and pestle.) Transfer to a small bowl, add the sugar, and rub with your fingers to further crush the seeds.
- When you're ready to grill, take the halloumi, tomatoes, seeds, tongs and a tightly folded paper towel soaked with olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the cheese over the flame, flipping halfway through, until well browned and it releases easily from the gates, 4 to 6 minutes total. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) If the cheese sticks to the grates, give it another minute on the heat. Transfer the cheese to the tomatoes, then sprinkle with the seeds. Season to taste with more red-pepper flakes, sugar and olive oil.
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
GRILLED HALLOUMI
Grilled halloumi cheese is all the excuse you need to fire up the grill. It is golden and crispy on the outside ... soft and gooey on the inside.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Cheese
Time 15m
Yield 4
Number Of Ingredients 2
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Brush olive oil over both sides of each cheese slice.
- Place cheese directly on the grate and grill for 3 minutes. Flip and grill 3 minutes more. Serve immediately.
Nutrition Facts : Calories 207 calories, Carbohydrate 1.4 g, Cholesterol 42.5 mg, Fat 17.6 g, Protein 12 g, SaturatedFat 9 g, Sodium 623.8 mg
SPICED COUSCOUS WITH GRILLED HALLOUMI AND STEAMED VEGGIES
This couscous is wonderfully aromatic and the whole dish quick to make -- not to mention healthy. I adapted it from one in BBC's Good Food magazine. The chile powder I refer to is simply ground whole chiles, NOT chili powder (which is a blend of spices).
Provided by Sackville
Categories European
Time 20m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Start by heating your oven to about 350°F Brush the tomatoes with the olive oil, season with salt and pepper and place on a baking tray.
- Bake for 10-15 minutes until soft.
- A few minutes after the tomatoes go in, place the broccoli and beans in a steamer and steam for about 6 minutes, or until just tender.
- At the same time as you start the broccoli cooking, mix the couscous and spices in a large bowl, pour over the hot stock, cover and leave for 5 minutes.
- Finally, heat up a frying pan or griddle and cook the halloumi for about 2 minutes on both sides until brown.
- Mix the broccoli and beans into the couscous along with the lemon juice.
- Pile onto places and place the tomatoes around the edge of the plate.
- Top with the halloumi, season and serve.
Nutrition Facts : Calories 662.6, Fat 29.4, SaturatedFat 4.3, Sodium 608.9, Carbohydrate 82.8, Fiber 8.3, Sugar 6.1, Protein 18.9
GRILLED HALLOUMI WITH SPICY-SWEET PEPPERS
The firm texture of halloumi makes it a great candidate for grilling. Here, planks of the cheese are quickly marked on the grill, then topped with a mixture of chopped roasted peppers and Calabrian chilies for a sweet and hot kick. This appetizer comes together quickly and is perfect when served with crusty bread.
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium high. Combine the roasted peppers, Calabrian chiles, garlic, lemon juice and olive oil in a small bowl. Season with salt, stir and set aside.
- Oil the grill grates. Grill the halloumi until well marked and warmed through, 2 to 3 minutes per side. Remove to a platter. Spoon the red pepper mixture over the cheese and top with basil and mint. Serve with bread.
GRILLED HALLOUMI WITH SPICY COUS COUS
Yield 2 people
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.
CAJUN GRILLED HALLOUMI WITH LIME BLACK-EYED BEAN SALAD & GUACAMOLE
Salty sheep's cheese keeps its shape when cooked. Flavour with paprika and cayenne then serve with a bean salsa and avocado dip
Provided by Jennifer Irvine
Categories Main course
Time 25m
Number Of Ingredients 19
Steps:
- Mix together the oil, herbs, spices and garlic in a large sealable bag. Divide a 250g block of halloumi into 8 slices. It can be very salty, so soak the slices in cold water for at least 10 mins, if you have time. Pat dry, then rub a spoonful of the Cajun mix into each slice, and reserve 4 slices for Open rye sandwich (see 'goes well with').
- In a large bowl, mix all the ingredients for the bean salad. Stir well and set aside.
- For the guacamole, scoop the flesh from the avocado and put it in a medium bowl, chopping it roughly with the side of the spoon. Add the rest of the ingredients and mix well. If you prefer your guacamole to be smoother, mash the avocado well with the olive oil and lime juice until it's at your preferred consistency before stirring in the other ingredients.
- Heat the grill. Line a grill pan with foil, place the halloumi slices on it and grill for 3-4 mins, checking occasionally until golden.
- Set aside 2 tbsp guacamole for tomorrow's lunch and chill. Place 2 slices of halloumi on each plate, with some bean salad and a dollop of guacamole on the side.
Nutrition Facts : Calories 488 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 12 grams fiber, Protein 27 grams protein, Sodium 2.2 milligram of sodium
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