Crispy Grains And Halloumi With Smashed Cucumbers Recipes

CRISPY GRAINS AND HALLOUMI WITH SMASHED CUCUMBERS

Steps:

• Heat the broiler on high with a rack six or fewer inches from the heat source. Put the grains, halloumi and chickpeas on a sheet pan to air dry while you prepare the other ingredients. (You can do this up to a day ahead and refrigerate the sheet pan.)
• Meanwhile, smash the cucumbers with the side of your knife until they're craggy and split. Coarsely chop into irregular 1/2-inch pieces. Transfer the cucumbers and any liquid on the cutting board to a small bowl and season with salt. Finely grate about 1 teaspoon of the citrus zest over the cucumbers, then squeeze in 3 tablespoons juice. Cut any remaining citrus into wedges for serving. Add the herbs and 1 tablespoon olive oil, stir to combine and set aside. (Cucumbers can be prepared up to 3 hours in advance.)
• Add remaining 3 tablespoons olive oil and the cumin to the sheet pan. Stir to combine. Season with salt and pepper, spread in an even layer, and broil, shaking the pan occasionally or tossing with a fork, until the chickpeas start to pop and everything is crisped and golden brown, 7 to 10 minutes.
• Serve the grain-bean mixture topped with the cucumbers and the dressing in the bowl. Season to taste with salt, pepper, citrus juice and olive oil.

SMASHED CUCUMBER SALAD

Steps:

• Wrap each cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened. Remove from plastic. Cut cucumbers in half; halve each side lengthwise. Slice into 1- to 1 1/2 -inch wide slices. Transfer to a strainer set over a bowl.
• Sprinkle cucumber with sugar and salt; mix until well combined. Refrigerate bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl.
• Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl. Whisk together thoroughly.
• Transfer drained cucumbers into bowl with dressing. Toss to coat. Cover with plastic wrap; refrigerate for about 30 minutes to allow flavors to mingle.
• Place cucumbers in serving bowl and sprinkle with sesame seeds.

CRISPY HALLOUMI CHEESE WITH CAPER SAUCE

Steps:

• Cover capers with fresh water in a bowl and soak for 5 minutes to remove excess salt; drain.
• Chop capers coarsely. Stir together capers, garlic, 2 tablespoons olive oil, lemon juice, and crushed coriander seeds in a small bowl. Season with ground black pepper.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Brush the halloumi slices with the remaining 1 tablespoon olive oil.
• Cook halloumi slices directly on the grill grate until golden, about 2 minutes. Turn and cook on the other side until soft in the center and golden on the outside, about 2 more minutes.
• Place halloumi slices on a serving plate. Drizzle with caper sauce and sprinkle with fresh cilantro leaves. Season to taste with salt and pepper.