GRILLED FATTOUSH WITH HALLOUMI AND EGGPLANT
We love Halloumi's squeaky texture, but some torn salted mozzarella would be just as good (just don't try grilling it).
Provided by Chris Morocco
Categories Bread Salad Salad Dressing Lebanon Tomato Cheese Eggplant Grill Bon Appétit Dinner Summer Vegetarian Flat Bread Olive Lunch Side Soy Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the dressing:
- Prepare a grill for medium heat; oil grate. Grill scallions and jalapeño, turning once, until lightly blistered and crisp-tender, about 2 minutes for scallions and 4 minutes for jalapeño. Transfer to a cutting board and let cool slightly.
- Slice open jalapeño and scrape out seeds (unless you like things very spicy); discard. Coarsely chop chile and scallions. Mix in a medium bowl with olives, pistachios, lemon juice, vinegar, and 5 Tbsp. oil; season dressing with salt and pepper.
- Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
- Assemble the salad:
- Mix thyme, sesame seeds, and garlic powder in a small bowl. Lightly coat pitas and eggplants with 2 Tbsp. oil; season with salt and rub with thyme mixture. Grill, turning occasionally and moving to a cooler part of grill if needed to avoid scorching, until pitas are golden and crisp and eggplants are browned and tender, 5 minutes for pitas, and 8-10 minutes for eggplants. Transfer to a platter and let cool slightly.
- Meanwhile, grill Halloumi until charred and soft, about 2 minutes per side. Transfer to platter with pitas and eggplants.
- Tear pitas and Halloumi into chunky pieces, then cut eggplants into bite-size pieces. Transfer to a large bowl and add cucumbers, tomatoes, and dressing. Give everything a good toss to bring it all together; season with salt. Top with mint leaves and dill sprigs.
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
HALLOUMI & QUINOA FATTOUSH
With griddled halloumi, toasted pitta pieces, grains, tomatoes, dill and mint, this Middle Eastern-inspired salad makes a speedy and satisfying lunch for four
Provided by Esther Clark
Categories Dinner, Lunch, Supper
Time 17m
Number Of Ingredients 11
Steps:
- Heat the grill to high. Toss the pitta pieces with 1 tbsp oil and spread out onto a baking sheet. Grill for 3-4 mins, turning halfway, until golden and crisp. Set aside to cool.
- Meanwhile, whisk together the remaining oil with the lemon juice and garlic, then season. Heat a large griddle pan or non-stick frying pan over a high heat and cook the halloumi for 1-2 mins on each side or until lightly charred.
- Cook the quinoa following pack instructions, leave to cool, then toss with the tomatoes, cucumber, spring onion, most of the fresh herbs and the dressing. Season to taste. Tip onto a serving plate and top with the halloumi, pitta and remaining herbs.
Nutrition Facts : Calories 542 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 23 grams protein, Sodium 2.2 milligram of sodium
GRILLED HALLOUMI FATTOUSH
In this version of fattoush-the Middle Eastern salad made with pita and assorted vegetables-chickpeas and lightly charred halloumi cheese give it extra heft and a good punch of protein, making it an ideal vegetarian main course. Halloumi, a Greek cheese, is nicely salty and has a high melting point, which makes it ideal for frying or grilling.
Provided by Justin Chapple
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the dressing: Whisk together the oil, lemon juice, sesame seeds, oregano and Aleppo-style pepper in a small bowl. Season with salt and pepper.
- For the salad: Combine the pita chips, chickpeas, lettuce, tomatoes, cucumbers and onions in a large bowl. Add the dressing and toss well. Let stand while you grill the cheese.
- Prepare a grill or grill pan for medium-high heat. Clean and lightly oil the grill grates.
- Brush the halloumi with oil and grill, turning once or twice, until lightly charred on the outside and just softened, about 4 minutes total. Transfer to a plate.
- Fold the herbs into the salad and season to taste with more salt and pepper if desired. Transfer the salad to plates or a platter. Top with the grilled halloumi and serve.
GRILLED FATTOUSH WITH ZA'ATAR EGGPLANT
Make and share this Grilled Fattoush With Za'atar Eggplant recipe from Food.com.
Provided by Rick M.
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Whisk za'atar, garlic, and oil in a small bowl. Generously brush eggplant, onions and pita with za'atar oil. Season with salt and pepper; reserve remaining oil for dressing.
- Prepare a grill for high heat; thoroughly clean grates and brush with oil.
- Grill eggplant, turning occasionally, until lightly charred on all sides but just tender, about 3 minutes per side. Grill onion and pita, tuning once, until lightly charred on both sides, 1 to 2 minutes per side. Transfer to a rimmed baking sheet and let cool. Cut large eggplant into bite-sized pieces and tear pita into large strips. Set aside until ready to assemble.
- Whisk lemon juice, honey, zest, 2 teaspoons salt, ½ teaspoon pepper and remaining za'atar oil until completely combined.
- Arrange eggplant, onion, pita, tomatoes, feta, cucumber and olives on a large platter. Drizzle dressing over top and generously coat the eggplant. Top with basil leaves and dill sprigs.
Nutrition Facts : Calories 513.1, Fat 41.5, SaturatedFat 9.2, Cholesterol 25.5, Sodium 503.9, Carbohydrate 30.4, Fiber 6.5, Sugar 10.7, Protein 8.8
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- Prepare a grill for medium heat; oil grate. Grill scallions and jalapeño, turning once, until lightly blistered and crisp-tender, about 2 minutes for scallions and 4 minutes for jalapeño. Transfer to a cutting board and let cool slightly.
- Slice open jalapeño and scrape out seeds (unless you like things very spicy); discard. Coarsely chop chile and scallions. Mix in a medium bowl with olives, pistachios, lemon juice, vinegar, and 5 Tbsp. oil; season dressing with salt and pepper.
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- Mix thyme, sesame seeds, and garlic powder in a small bowl. Lightly coat pitas and eggplants with 2 Tbsp. oil; season with salt and rub with thyme mixture. Grill, turning occasionally and moving to a cooler part of grill if needed to avoid scorching, until pitas are golden and crisp and eggplants are browned and tender, 5 minutes for pitas, and 8–10 minutes for eggplants. Transfer to a platter and let cool slightly.
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