Grilled Halloumi Peppers With Greek Honey Dressing Recipes
GRILLED HALLOUMI PEPPERS WITH GREEK HONEY DRESSING
Try this Greek-inspired and deliciously healthy dish, with our grilled halloumi stuffed peppers recipe. Beautifully seasoned with a honey dressing.
Provided by aboulet87
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- 1. Put the couscous into a bowl and add the hot vegetable stock. Leave it to soak and swell for about 10 minutes.
- 2. Meanwhile, melt the butter in a frying pan and gently fry the spring onions and courgette for 6-8 minutes until soft and golden. Add the cherry tomatoes and cook for 1 minute, then remove from the heat.
- 3. Fluff up the couscous with a fork and add the spring onion mixture. Season.
- 4. Preheat the grill. Arrange the pepper halves under the grill, cut sides down. Grill them for 4-5 minutes until just beginning to char slightly. Turn them over and fill them with the couscous mixture, then top them with slices of Halloumi cheese. Grill for another 4-5 minutes, until the cheese browns.
- 5. Meanwhile, make the dressing by mixing together the honey, olive oil, vinegar, mustard, thyme leaves and seasoning.
- 6. Serve the peppers with the salad leaves, spooning the dressing over them.
- Tips: Halloumi cheese must be cooked to bring out its flavour - it can be grilled, dry-fried in a non-stick frying pan or cooked in a char-grill pan.
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 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
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
GRILLED SPICY HALLOUMI CHEESE
Halloumi cheese has always been a family favorite. Dipping it in Sriracha sauce kicks it up to another level.
Provided by Yoly
Categories Appetizers and Snacks Cheese
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Mix Sriracha, olive oil, garlic powder, and black pepper in a shallow bowl. Dip each halloumi cheese slice into Sriracha mixture and let rest 5 minutes.
- Place each halloumi slice on the hot grill and cook for 3 minutes. Carefully flip slices and cook an additional 3 minutes. Serve immediately.
Nutrition Facts : Calories 201 calories, Carbohydrate 2 g, Cholesterol 42.5 mg, Fat 16.6 g, Fiber 0.2 g, Protein 12.1 g, SaturatedFat 8.8 g, Sodium 782.6 mg
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.
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