Halloumi Quinoa Fattoush Recipes

HALLOUMI & QUINOA FATTOUSH

Halloumi & quinoa fattoush image

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

Time 17m

Number Of Ingredients 11

Ingredients

2 brown pittas , torn into pieces
5 tbsp olive oil
2 lemons , juiced
1 garlic clove , crushed
250g block halloumi , sliced
250g microwavable pouch quinoa
350g medium tomatoes , quartered
1 large cucumber , halved, deseeded and sliced
4 spring onions , sliced
½ small bunch mint , chopped
½ small bunch dill , roughly chopped

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 FATTOUSH WITH HALLOUMI AND EGGPLANT

Grilled Fattoush with Halloumi and Eggplant image

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

Ingredients

Dressing:
5 tablespoons olive oil, plus more for grill
2 scallions
1 jalapeño
1/2 cup halved pitted Castelvetrano or other green olives
3 tablespoons salted, roasted pistachios
3 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
Kosher salt, freshly ground pepper
Assembly:
1 tablespoon dried thyme
1 tablespoon toasted sesame seeds
1/4 teaspoon garlic powder
2 (6)-inch pitas
2 medium eggplants, halved lengthwise (or crosswise if using 1 large eggplant)
2 tablespoons olive oil, plus more for grill
Kosher salt
1 (8)-ounce package Halloumi cheese
2 large Persian cucumbers or 1 small English hothouse cucumber
1 pound tomatoes, halved, cut into wedges if large
1/2 cup torn mint leaves
1/4 cup dill sprigs

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 FATTOUSH

Grilled Halloumi Fattoush image

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

Ingredients

1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
3 tablespoons fresh lemon juice
1 tablespoon toasted sesame seeds
1 teaspoon dried oregano
1 teaspoon Aleppo-style pepper or 1/4 teaspoon crushed red pepper flakes, plus more for serving
Kosher salt and freshly ground black pepper
3 cups pita chips (5 ounces)
One 15-ounce can chickpeas, rinsed and drained
1 romaine lettuce heart, torn or chopped
4 Campari tomatoes, cut into wedges
2 Persian cucumbers, sliced
1 small red onion, thinly sliced
1 pound halloumi cheese, sliced lengthwise 1/2 inch thick
1 1/2 cups mix picked herbs, such as mint and dill, torn
Kosher salt and freshly ground black pepper

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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