WARM WINTER VEGETABLE SALAD WITH HALLOUMI
One bowl and one baking sheet is all you need to achieve sweet, creamy squash, crispy pita chips, and chewy, charred cheese. Fresh mint and a splash of vinegar perk up the final dish.
Provided by Deb Perelman
Categories Bon Appétit Salad Dinner Lunch Squash Cabbage Vegetarian Peanut Free Tree Nut Free Soy Free Kid-Friendly Sheet-Pan Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Coat a rimmed baking sheet with 1 Tbsp. oil. Mix garlic, salt, Aleppo-style pepper, and 3 Tbsp. oil in a large bowl. Add cabbage, onion, and squash and toss to coat. Spread out on prepared baking sheet (keep bowl handy) and roast until squash is browned underneath, 25-30 minutes.
- Toss pita, Halloumi, and remaining 1 Tbsp. oil in reserved bowl. Scatter over vegetables, then turn vegetables over with a large spatula. Roast until squash is fork-tender and cabbage, onion, pita, and Halloumi are browned in spots (cheese should be soft inside), 15-20 minutes. Remove from oven and drizzle with vinegar. Top with sumac and mint.
CHARGRILLED VEGETABLE AND HALOUMI SALAD
Make and share this Chargrilled Vegetable and Haloumi Salad recipe from Food.com.
Provided by Jubes
Categories Peppers
Time 20m
Yield 4 chargrilled vege and haoumi salads, 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together vinegar and 2 tablespoons of remaining oil. Set aside.
- Combine the sliced zucchini, capsicum, eggplant and onion in a large bowl.
- Add 1/4 cup of oil and toss to combine. Season with salt and pepper.
- Preheat a chargrill pan on high heat.
- Grill vegetables for 2 to 3 minutes each side or until tender and lightly charred. Remove to a plate and set aside.
- Return pan to high heat. Brush haloumi slices with remaining oil. Grill haloumi for 1 to 2 minutes each side or until lightly charred.
- Place vegetables, haloumi and spinach in a large bowl and pour over the reserved dressing. Toss to combine.
- Divide salad between 4 serving plates. Season with salt and pepper to serve.
ROASTED VEGETABLE QUINOA SALAD WITH GRIDDLED HALLOUMI
A cheese and grain salad with vibrant roast beetroot, squash and red onion. It tastes as good as it looks, plus it's 3 of your 5-a-day
Provided by Katie Marshall
Categories Dinner, Lunch, Main course
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the beetroot, squash and red onion in a large roasting tin. Cut the top off the garlic bulb (the garlic is for the dressing) and drizzle with a little of the olive oil before wrapping in foil and adding to the tin. Season the vegetables and pour the remaining oil over them. Roast for 40-45 mins, turning the vegetables halfway through.
- Meanwhile, put the quinoa and stock in a medium saucepan over a high heat. Bring to the boil, then cover with a lid and simmer for 15 mins. Drain and return to the pan, off the heat. When the vegetables are roasted, set the garlic bulb aside and stir the remaining vegetables through the quinoa. To make the dressing, carefully squeeze the roasted garlic from the bulb into a small bowl. Add the lemon juice, oil, honey and seasoning and mix.
- Put a griddle pan over a high heat. When it's really hot, add the halloumi and griddle for 45-60 secs either side (you may need to do this in batches). Spoon the quinoa and vegetables onto plates and top with the halloumi and dressing.
Nutrition Facts : Calories 587 calories, Fat 31 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 20 grams sugar, Fiber 9 grams fiber, Protein 28 grams protein, Sodium 3.1 milligram of sodium
More about "chargrilled vegetable and haloumi salad recipes"
GRILLED HALLOUMI AND ROASTED VEGETABLES SALAD RECIPE
From mygreekdish.com
4.9/5 (665)Estimated Reading Time 2 minsCategory SaladTotal Time 40 mins
- 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!
CHARRED-VEGETABLE SALAD WITH HALLOUMI RECIPE - FOOD …
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- In a small bowl, combine the vinegar with the maple syrup. While whisking constantly, slowly drizzle in 1/4 cup of the oil until incorporated. Season the dressing with salt and pepper.
- Heat a large cast-iron skillet. In a large bowl, toss the fig halves with the oregano, thyme and 3 tablespoons of the dressing. Add to the skillet and cook over moderately high heat, turning once and basting with dressing, until the figs are golden and lightly caramelized, 2 to 3 minutes per side. Discard the oregano and thyme. Transfer the figs to a plate.
- Rub the halved leek with 2 teaspoons of the oil and season with salt and pepper. Add to the skillet and cook over moderate heat, turning occasionally, until nicely charred and tender, 8 to 10 minutes. Transfer the leek to a cutting board. Let cool, then thinly slice crosswise. Transfer to the large bowl. Repeat with the remaining 2 teaspoons of oil and the radicchio; season with salt and pepper and add to the bowl.
- Add the halloumi slices to the skillet and cook over moderate heat, turning once, until golden and crisp, 2 to 3 minutes per side. Add the cheese to the bowl with the leek and radicchio. Add the arugula and the remaining dressing and toss to coat. Mound the salad on plates and arrange the figs around it. Garnish with sesame seeds and serve.
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