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.
HALLOUMI WITH SPICED LEEKS
Make and share this Halloumi With Spiced Leeks recipe from Food.com.
Provided by Missy Wombat
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Slice leeks fairly finely. Cut the cheese into slice about 8mm thick then cut each slice in half to make squarish pieces.
- Heat the oil in a frying pan, put in the cheese and fry for 1-2 minutes until golden brown on one side, then flip the pieces over and fry the other side.
- Drain the cheese on kitchen paper and leave on one side.
- Put the leeks in the frying pan and stir-fry for about 5 minutes or until they are just tender. Then add the cumin seeds and stir for a moment or two longer. Add the lime juice and season with salt and pepper.
- Put the cheese back into the pan with the leeks and heat through for a few minutes.
- Serve on warm plates.
Nutrition Facts : Calories 339.6, Fat 14.7, SaturatedFat 2, Sodium 71.5, Carbohydrate 51.4, Fiber 6.4, Sugar 14, Protein 5.4
HALLOUMI KEBABS MARINATED IN TANDOORI YOGURT SPICE
From Terre a Terre delicious spiced halloumi served on a bed of sweet lemony onions. Needs to marinate for 24 hours for best results.
Provided by lindseylcw
Categories Lunch/Snacks
Time 17m
Yield 6 skewers, 3-6 serving(s)
Number Of Ingredients 19
Steps:
- Cut the halloumi into 18 cubes rinse in cold water and drain.
- Next prepare the marinade, heat the oil in a small stainless steel saucepan and warm all the spices together, stirring constantly - DO NOT let burn.
- Put this spice mix into a bowl and stir in the garlic puree, mint, lime, yogurt and water. Mix well.
- Add the halloumi to the marinade and make sure every piece is fully coated. Cover and refrigerate for 24 hours.
- Segment the onions by cutting in half crossways, put halves flat side down and cut each half into 4 chunks. Take each chunk and separate out the onion layers into individual pieces.
- Bring a pan of salted water to the boil and put in the onion pieces, boil for about 5 mins until soft. Remove from heat, drain and, while still hot, toss in the seasoned lemon juice - made by mixing the lemon juice, salt and sugar in a bowl.
- Leave to marinate for 15 mins then drain.
- Drain the marinated halloumi and tread onto skewer (you will need 6) then thread 3 pieces of onion and another halloumi till you have 3 pieces of halloumi on each skewer finish off with a tomato.
- Griddle when ready for no more than 30-40 seconds on each side.
- Serve on the remaining onions and plenty of green crispy salad.
CUMIN-SPICED HALLOUMI WITH CORN & TOMATO SLAW
Tuck into a super-healthy veggie dinner that's packed with flavour and freshness. We've topped a creamy, zesty coleslaw with pan-fried golden halloumi slices
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 15m
Number Of Ingredients 18
Steps:
- Mix the lime zest and juice with the oil, thyme, turmeric, cumin, coriander and garlic together in a bowl. Add the halloumi and carefully turn it until coated - take care as it breaks easily.
- To make the slaw, mix the lime juice and zest, yogurt, coriander and chilli together, then stir in the corn, red pepper, beans, tomatoes, onion and cabbage.
- Heat a large non-stick frying pan or griddle pan and fry the cheese in batches for 1 min each side. Serve the slaw on plates with the halloumi slices on top. If you're cooking for two people, serve half of the halloumi and slaw and chill the rest for lunch another day.
Nutrition Facts : Calories 214 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 0.8 milligram of sodium
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