GRILLED HALLOUMI AND VEGETABLES
Halloumi is a firm, white, brined cheese traditionally made from a mixture of goat's and sheep's milk. (Though today, cow's milk is often used.) Like other low-fat cheeses, it is perfect for grilling. It sears and colors quickly when it hits the hot grill. The interior softens, but the cheese doesn't melt; it just warms up invitingly.
Provided by Martha Rose Shulman
Categories lunch, vegetables, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 423, UnsaturatedFat 16 grams, Carbohydrate 21 grams, Fat 32 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 15 grams, Sodium 943 milligrams, Sugar 13 grams
GRILLED HALLOUMI
Provided by Geoffrey Zakarian
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat a grill for cooking over medium-high heat. Brush grill grates with some oil.
- Brush the halloumi with some of the olive oil.
- Combine the zaatar, caraway seeds, oregano and pepper in a small bowl. Mix until combined, then sprinkle over all sides of the halloumi.
- Grill on each side until charred, 1 to 2 minutes. Transfer to a serving platter, drizzle with olive oil and garnish with chopped parsley and lemon wedges.
GRILLED HALLOUMI WRAPS
Salty halloumi cheese slices grill up beautifully, along with peppers and onions, to make this tasty vegetarian wrap bursting with flavors of the Mediterranean. I like to use low-carb tortillas, but you could also stuff everything inside a pita half instead. Using flavored hummus also adds a nice twist.
Provided by France C
Categories Main Dish Recipes Sandwich Recipes Wraps and Roll-Ups
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium-high heat, and set a grill pan on top of the grate.
- Whisk together olive oil and lemon juice in a small bowl; set aside.
- Toss together bell pepper and onion in a small bowl. Mix in 1/2 of the oil mixture and season with salt, to taste. Transfer to the hot grill pan.
- Cook vegetables on the preheated grill until lightly charred but still firm to the bite, 5 to 6 minutes. Remove pan from the grill and allow vegetables to cool. Lower the grill temperature to medium.
- Brush halloumi cheese slices with the remaining oil mixture. Cook on the preheated grill, flipping carefully, until grill marks appear and cheese has softened slightly, 2 to 3 minutes per side. Remove from grill and place on an aluminum foil-covered plate to keep warm.
- Spread the tortillas with hummus and top with spinach. Divide the peppers and onions between the tortillas, add 2 halloumi slices to each tortilla, then top with olives. Roll up and serve immediately.
Nutrition Facts : Calories 471.7 calories, Carbohydrate 36.1 g, Cholesterol 46.8 mg, Fat 28.1 g, Fiber 3.9 g, Protein 20.3 g, SaturatedFat 11.4 g, Sodium 1255.3 mg, Sugar 0.9 g
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-AND-VEGETABLE WRAPS
Here's a 30-minute vegetarian dinner you'll want to make on repeat. Halloumi cheese is perfect for the grill (or grill pan), it's charred along with bell peppers, zucchini, and radicchio and wrapped up in a warm tortilla for easy eating.
Provided by Lauryn Tyrell
Time 30m
Number Of Ingredients 10
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.
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
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GRILLED HALLOUMI & SUMMER VEGETABLE TACOS RECIPE
From eatingwell.com
Category Healthy Taco RecipesCalories 458 per servingTotal Time 30 mins
- Zest half the lemon into a large bowl. Stir in oil, garlic, oregano, ground pepper and a pinch of salt. Add corn, zucchini, onion, bell pepper and halloumi and gently toss to coat. Cut the lemon in half.
- Oil the grill rack. Reserving the marinade in the bowl for the sauce, transfer the vegetables and halloumi to the grill. Grill the corn, zucchini and onion, flipping frequently, until tender and charred in spots, 8 to 10 minutes. Grill the bell pepper, halloumi and lemon halves, flipping once halfway, until browned, 2 to 4 minutes. Grill tortillas, flipping once halfway, until lightly charred, about 1 minute.
- Transfer the vegetables, halloumi and lemon to a cutting board. Cut the corn kernels off the cob. Coarsely chop the zucchini, onion, bell pepper and halloumi. Cut the lemon into wedges. Whisk sour cream and the remaining pinch of salt into the remaining marinade. Serve the vegetables and halloumi in the tortillas with the sauce and lemon wedges
GRILLED HALLOUMI AND ROASTED VEGETABLES SALAD RECIPE
From mygreekdish.com
4.9/5 (666)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!
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From thefoodxp.com
Category Perky SaladsCalories 423 per serving
- Grill all the vegetables for about 10 minutes and arrange them on a platter. Scallions will only take 3-4 minutes to get cooked.
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