Warm Winter Vegetable Salad With Halloumi Recipes

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WARM WINTER VEGETABLE SALAD WITH HALLOUMI



Warm Winter Vegetable Salad With Halloumi image

One bowl and one baking sheet is all you need to achieve sweet, creamy squash, crispy pita chips, and chewy, charred cheese. Fresh mint and a splash of vinegar perk up the final dish.

Provided by Deb Perelman

Categories     Bon Appétit     Salad     Dinner     Lunch     Squash     Cabbage     Vegetarian     Peanut Free     Tree Nut Free     Soy Free     Kid-Friendly     Sheet-Pan Dinner

Yield 4 servings

Number Of Ingredients 12

5 Tbsp. extra-virgin olive oil, divided
2 garlic cloves, finely chopped
1½ tsp. kosher salt
1 tsp. Aleppo-style pepper
½ small head of red cabbage (about 10 oz.), cut into 1" pieces
1 medium red onion, cut into 8 wedges through root end
1½ lb. winter squash, preferably delicata, halved, seeds removed, sliced crosswise ½" thick
1 large pita bread, split into 2 layers, cut or torn into 1½"-2" pieces
8 oz. Halloumi cheese, cut into 1" pieces
2 Tbsp. apple cider vinegar
1½ tsp. ground sumac
Mint springs (for serving)

Steps:

  • Preheat oven to 425°F. Coat a rimmed baking sheet with 1 Tbsp. oil. Mix garlic, salt, Aleppo-style pepper, and 3 Tbsp. oil in a large bowl. Add cabbage, onion, and squash and toss to coat. Spread out on prepared baking sheet (keep bowl handy) and roast until squash is browned underneath, 25-30 minutes.
  • Toss pita, Halloumi, and remaining 1 Tbsp. oil in reserved bowl. Scatter over vegetables, then turn vegetables over with a large spatula. Roast until squash is fork-tender and cabbage, onion, pita, and Halloumi are browned in spots (cheese should be soft inside), 15-20 minutes. Remove from oven and drizzle with vinegar. Top with sumac and mint.

CHARGRILLED VEGETABLE AND HALOUMI SALAD



Chargrilled Vegetable and Haloumi Salad image

Make and share this Chargrilled Vegetable and Haloumi Salad recipe from Food.com.

Provided by Jubes

Categories     Peppers

Time 20m

Yield 4 chargrilled vege and haoumi salads, 4 serving(s)

Number Of Ingredients 8

2 large zucchini, cut into1cm-thick slices
2 red capsicums, cut into 2cm-wide strips (red bell peppers)
1 large eggplant, quartered lengthways, cut into 1cm-thick slices
2 red onions, cut into thin wedges
1/2 cup olive oil
1 tablespoon red wine vinegar
200 g halloumi cheese, cut into 8 slices
100 g baby spinach leaves

Steps:

  • Whisk together vinegar and 2 tablespoons of remaining oil. Set aside.
  • Combine the sliced zucchini, capsicum, eggplant and onion in a large bowl.
  • Add 1/4 cup of oil and toss to combine. Season with salt and pepper.
  • Preheat a chargrill pan on high heat.
  • Grill vegetables for 2 to 3 minutes each side or until tender and lightly charred. Remove to a plate and set aside.
  • Return pan to high heat. Brush haloumi slices with remaining oil. Grill haloumi for 1 to 2 minutes each side or until lightly charred.
  • Place vegetables, haloumi and spinach in a large bowl and pour over the reserved dressing. Toss to combine.
  • Divide salad between 4 serving plates. Season with salt and pepper to serve.

WARM HALLOUMI SALAD WITH CHILLI DRESSING



Warm Halloumi Salad With Chilli Dressing image

I've just picked this recipe card up in my local supermarket. Haven't tried it yet but it sounds yummy! I don't like chicory so will have to find a substitute.

Provided by HappyBunny

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

3 ripe peaches, halved and stoned
250 g halloumi cheese
2 tablespoons peanut oil
3 red chicory or 3 white chicory, quartered lengthways
6 green onions, trimmed and cut diagonally into 2 cm lengths
1 cherry bomb chili peppers, deseeded and finely chopped or 1 standard red chile
1 (20 g) package fresh coriander, roughly chopped
5 tablespoons japanese rice vinegar
2 tablespoons clear honey

Steps:

  • Make the chilli dressing by mixing the chilli, coriander, rice vinegar and honey in a small jug.
  • Cut each peach half into 5 wedges.
  • Pat the cheese dry on kitchen paper and cut into thin slices using a small sharp knife.
  • Heat 1 tablespoon of the oil in a large frying pan or wok and fry the cheese for 30 seconds on each side until lightly coloured; Remove from the pan and keep warm.
  • Add the chicory and salad onions and fry quickly over a high heat, stirring for 1-2 minutes, until beginning to colour; Spoon onto some kitchen paper and keep warm; Heat the remaining oil in the pan, add the peach wedges, then fry for 1 minute on each side until slightly softened.
  • Toss all the ingredients together in a warm salad bowl; Pour the chilli dressing over and serve with a seeded bread.

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