Halloumi With Spiced Leeks Recipes

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SPICED GRILLED HALLOUMI



Spiced Grilled Halloumi image

The play between salty, hot cheese and sweet, juicy tomatoes is what makes this dish sizzle. Halloumi is a springy Cypriot cheese that bronzes when hit with intense heat, but you must pat it dry before grilling. Pile the singed cheese atop sliced tomatoes, which are seasoned here with salt and olive oil to concentrate their flavor. The salt will also extract water from the tomatoes, creating a light dressing. Finally, for texture, everything is sprinkled with a combination of crushed coriander and cumin seeds, red-pepper flakes and a touch of sugar. (You could also use a store-bought or homemade dukkah if you have it on hand.) Serve with grilled bread or pita, or embellish with herbs, cucumbers, grilled peppers, lentils, beans or grains.

Provided by Ali Slagle

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

2 pounds ripe tomatoes (any variety), sliced 1/2-inch thick
Kosher salt
Extra-virgin olive oil
1 (8- to 9-ounce) package halloumi, sliced 1/4- to 1/3-inch thick
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/4 teaspoon red-pepper flakes, plus more as needed
1/4 teaspoon granulated or Demerara sugar, plus more as needed

Steps:

  • Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn off one of the end burners before cooking.
  • While the grill is heating, arrange the tomatoes on a platter with an edge to prevent leaking and season with 1/2 teaspoon salt. Drizzle with olive oil. Set aside. Pat halloumi dry and drizzle with olive oil to coat on both sides. Set aside.
  • In a small skillet over medium-low heat, toast the coriander seeds, cumin seeds and red-pepper flakes, shaking often, until fragrant, 1 to 2 minutes. Transfer to a cutting board and smash with the side of your knife until cracked. (You can also do this with a mortar and pestle.) Transfer to a small bowl, add the sugar, and rub with your fingers to further crush the seeds.
  • When you're ready to grill, take the halloumi, tomatoes, seeds, tongs and a tightly folded paper towel soaked with olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the cheese over the flame, flipping halfway through, until well browned and it releases easily from the gates, 4 to 6 minutes total. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) If the cheese sticks to the grates, give it another minute on the heat. Transfer the cheese to the tomatoes, then sprinkle with the seeds. Season to taste with more red-pepper flakes, sugar and olive oil.

GRILLED HALLOUMI



Grilled Halloumi image

Provided by Geoffrey Zakarian

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

Olive oil, for brushing and drizzling
Two 8-ounce blocks halloumi cheese, each sliced into eight 1-inch-thick sticks
1 tablespoon zaatar
1 teaspoon caraway seeds
1 teaspoon dried oregano
Freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley
Lemon wedges, for garnish

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.

CUMIN-SPICED HALLOUMI WITH CORN & TOMATO SLAW



Cumin-spiced halloumi with corn & tomato slaw image

Tuck into a super-healthy veggie dinner that's packed with flavour and freshness. We've topped a creamy, zesty coleslaw with pan-fried golden halloumi slices

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Supper

Time 15m

Number Of Ingredients 18

1 lime , zested and juiced
1 tsp rapeseed oil
1 tsp fresh thyme leaves
¼ tsp turmeric
¼ tsp cumin seeds
1 tbsp finely chopped coriander
1 garlic clove , finely grated
100g halloumi , thinly sliced
1 lime , zested and juiced
3 tbsp bio yogurt
3 tbsp finely chopped coriander
1 red chilli , deseeded and chopped
160g corn , cut from 2 fresh cobs
1 red pepper , deseeded and chopped
100g fine green beans , blanched, trimmed and halved
200g cherry tomatoes , halved
1 red onion , halved and finely sliced
320g white cabbage , finely sliced

Steps:

  • Mix the lime zest and juice with the oil, thyme, turmeric, cumin, coriander and garlic together in a bowl. Add the halloumi and carefully turn it until coated - take care as it breaks easily.
  • To make the slaw, mix the lime juice and zest, yogurt, coriander and chilli together, then stir in the corn, red pepper, beans, tomatoes, onion and cabbage.
  • Heat a large non-stick frying pan or griddle pan and fry the cheese in batches for 1 min each side. Serve the slaw on plates with the halloumi slices on top. If you're cooking for two people, serve half of the halloumi and slaw and chill the rest for lunch another day.

Nutrition Facts : Calories 214 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 0.8 milligram of sodium

GRILLED SPICY HALLOUMI CHEESE



Grilled Spicy Halloumi Cheese image

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

8 ounces halloumi cheese, sliced
1 tablespoon Sriracha sauce
2 teaspoons olive oil
¼ teaspoon garlic powder
¼ teaspoon black pepper

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 WITH SPICY-SWEET PEPPERS



Grilled Halloumi with Spicy-Sweet Peppers image

The firm texture of halloumi makes it a great candidate for grilling. Here, planks of the cheese are quickly marked on the grill, then topped with a mixture of chopped roasted peppers and Calabrian chilies for a sweet and hot kick. This appetizer comes together quickly and is perfect when served with crusty bread.

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

1/2 cup finely chopped jarred roasted red peppers
1 teaspoon chopped Calabrian chile peppers packed in oil
1 clove garlic, finely grated
4 teaspoons fresh lemon juice
2 tablespoons extra-virgin olive oil, plus more for the grill
Kosher salt
1 8-ounce block halloumi cheese, patted dry and cut into 1/2-inch planks
Torn fresh basil and mint, for topping
Warm sliced baguette or ciabatta, for serving

Steps:

  • Preheat a grill to medium high. Combine the roasted peppers, Calabrian chiles, garlic, lemon juice and olive oil in a small bowl. Season with salt, stir and set aside.
  • Oil the grill grates. Grill the halloumi until well marked and warmed through, 2 to 3 minutes per side. Remove to a platter. Spoon the red pepper mixture over the cheese and top with basil and mint. Serve with bread.

HALLOUMI WITH CORN, CHERRY TOMATOES AND BASIL



Halloumi With Corn, Cherry Tomatoes and Basil image

Seared cubes of halloumi get melty and soft on their insides and dark brown and a little crisp on the surface, making it almost impossible not to devour them all as they come out of the pan. But try to resist, because they're even better tossed with a quick sauté of summer corn and tomatoes, seasoned with basil. Slivers of red onions, folded in raw at the end, add crunch and sweetness, while a squeeze of fresh lime makes everything tangy and fresh. Although this dish is at its most sublime made with fresh summer corn and ripe tomatoes, it's nearly as good in winter made with frozen corn. Serve it for a light, meatless dinner or a substantial side dish with roasted or grilled chicken or fish.

Provided by Melissa Clark

Categories     dinner, easy, quick, weeknight, salads and dressings, main course

Time 25m

Yield 2 to 3 servings

Number Of Ingredients 11

4 tablespoons extra-virgin olive oil, more as needed
12 to 14 ounces halloumi cheese, diced into 1-inch cubes and patted dry
2 cups corn kernels, fresh or frozen and thawed (from 2 to 3 ears of corn)
2 cups halved cherry tomatoes
1 jalapeño, seeded or not, thinly sliced
1 teaspoon cumin seeds
1 teaspoon kosher salt (Diamond Crystal), plus more to taste
3/4 cup thinly sliced red onion
1/2 cup chopped fresh basil, more as garnish
1 lime, cut into wedges
Black pepper

Steps:

  • In a large, preferably nonstick skillet, heat 2 tablespoons oil over medium-high until it thins out, about 20 seconds. Working in batches, add cheese in one layer, and cook until golden on one side, 1 to 2 minutes. Flip cheese and cook without moving until golden on the other side, about 1 minute longer. Transfer to a paper towel-lined plate and repeat with remaining cheese.
  • Add remaining 2 tablespoons oil to the pan and heat it over medium-high. Add corn, tomatoes, jalapeño, cumin seeds and salt, and cook until corn and tomatoes have softened and everything looks juicy, about 5 to 10 minutes.
  • Remove pan from the heat and stir in the browned cheese, sliced onion and basil. Squeeze a lime wedge or two over everything and season with more salt and lots of black pepper. Garnish with more basil and serve immediately.

HALLOUMI KEBABS MARINATED IN TANDOORI YOGURT SPICE



Halloumi Kebabs Marinated in Tandoori Yogurt Spice image

From Terre a Terre delicious spiced halloumi served on a bed of sweet lemony onions. Needs to marinate for 24 hours for best results.

Provided by lindseylcw

Categories     Lunch/Snacks

Time 17m

Yield 6 skewers, 3-6 serving(s)

Number Of Ingredients 19

750 g halloumi cheese
150 g red onions
5 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon caster sugar
6 cherry tomatoes
1 tablespoon sunflower oil
2 tablespoons sunflower oil
3 teaspoons ground coriander
3 teaspoons ground cumin
3 teaspoons paprika
2 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon chili powder
2 teaspoons garlic puree
3 teaspoons chopped mint leaves
2 tablespoons lime juice
150 ml yogurt
50 ml water

Steps:

  • Cut the halloumi into 18 cubes rinse in cold water and drain.
  • Next prepare the marinade, heat the oil in a small stainless steel saucepan and warm all the spices together, stirring constantly - DO NOT let burn.
  • Put this spice mix into a bowl and stir in the garlic puree, mint, lime, yogurt and water. Mix well.
  • Add the halloumi to the marinade and make sure every piece is fully coated. Cover and refrigerate for 24 hours.
  • Segment the onions by cutting in half crossways, put halves flat side down and cut each half into 4 chunks. Take each chunk and separate out the onion layers into individual pieces.
  • Bring a pan of salted water to the boil and put in the onion pieces, boil for about 5 mins until soft. Remove from heat, drain and, while still hot, toss in the seasoned lemon juice - made by mixing the lemon juice, salt and sugar in a bowl.
  • Leave to marinate for 15 mins then drain.
  • Drain the marinated halloumi and tread onto skewer (you will need 6) then thread 3 pieces of onion and another halloumi till you have 3 pieces of halloumi on each skewer finish off with a tomato.
  • Griddle when ready for no more than 30-40 seconds on each side.
  • Serve on the remaining onions and plenty of green crispy salad.

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