Crispy Haloumi Cheese With Dates Walnuts And Apples Recipes

CRISPY GRAINS AND HALLOUMI WITH SMASHED CUCUMBERS

Crispy Grains and Halloumi With Smashed Cucumbers image

This vegetarian sheet-pan meal is inspired by crispy rice dishes like tahdig, fried rice and pegao, but, instead of white rice, this recipe calls for whole grains like brown rice, wheat berries or farro. For best results, spread the grains and chickpeas on a sheet pan and pat lightly with a paper towel to remove moisture before cooking - the drier they are, the more they'll crisp up. Then top everything with smashed cucumbers that have been combined with citrus and fresh herbs. As the whole grains cook, the cucumbers marinate, releasing sweet, grassy juices that are then used as a dressing. (You can also use the liquid on a simple panzanella or a baby-green salad.)

Provided by Ali Slagle

Categories dinner, lunch, weekday, grains and rice, salads and dressings, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 cups cooked grains (such as brown rice, wheat berries, farro or a mix), shaken or patted dry
8 to 9 ounces halloumi or feta, torn into 1/2- to 1-inch pieces
1 (15-ounce) can chickpeas, drained, rinsed and shaken dry
4 Persian or mini seedless cucumbers
Kosher salt
2 limes or lemons or 1 grapefruit
1/2 cup finely chopped cilantro, dill or parsley leaves and stems, or a mix
1/4 cup extra-virgin olive oil, plus more as needed
1 teaspoon ground cumin or coriander
Black pepper

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.

FRIED HALLOUMI WITH HONEY AND WALNUTS

Fried Halloumi With Honey and Walnuts image

To easily roast the walnuts, place chopped nuts on a microwavable plate. Microwave HIGH at 30 second intervals, checking as to not burn.

Provided by gailanng

Categories Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 tablespoon canola oil (any neutral-flavored oil)
8 ounces halloumi cheese, cut into 4 rectangular slabs
1 tablespoon honey
1/4 cup toasted walnuts
chopped of fresh mint (optional)

Steps:

Heat oil in a heavy skillet over medium heat.
Add the halloumi and brown well on all sides, about 2 minutes per side.
Remove to a serving platter or bowl and top with honey and roasted walnuts. Garnish with chopped fresh mint, if desired.

Nutrition Facts : Calories 94.7, Fat 8.3, SaturatedFat 0.7, Sodium 0.4, Carbohydrate 5.3, Fiber 0.5, Sugar 4.5, Protein 1.1

CRISPY HALLOUMI CHEESE WITH CAPER SAUCE

Crispy Halloumi Cheese with Caper Sauce image

Salty halloumi cheese makes a delicious summer starter when grilled until golden and presented with a homemade caper sauce. Halloumi is ideal for the grill because it holds its shape and does not melt, but just becomes crisp on the outside and pleasantly soft inside.

Provided by cheesemite

Categories Appetizers and Snacks Cheese

Time 25m

Yield 6

Number Of Ingredients 10

Ingredients

4 tablespoons capers
2 cloves garlic, crushed
2 tablespoons olive oil
½ large lemon, juiced
1 teaspoon coriander seeds, crushed
freshly ground black pepper to taste
1 (8.8 ounce) package halloumi cheese, sliced
1 tablespoon olive oil
½ cup chopped cilantro leaves
salt and freshly ground black pepper to taste

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.

Nutrition Facts : Calories 196 calories, Carbohydrate 2.9 g, Cholesterol 31.2 mg, Fat 17.3 g, Fiber 0.9 g, Protein 9.3 g, SaturatedFat 7.2 g, Sodium 629.8 mg, Sugar 0.1 g

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