Best 3 Grilled Halloumi And Vegetables Recipes
Grilled Halloumi and Vegetables: A Delightful Medley of Flavors and Textures
Embark on a culinary journey with grilled halloumi and vegetables, a tantalizing dish that captivates the senses with its harmonious blend of flavors and textures. Savor the delightful squeak of halloumi cheese as it pairs perfectly with the vibrant crunch of bell peppers, zucchini, and red onions. This delectable combination is further enhanced by a medley of aromatic herbs and zesty lemon, creating a symphony of taste that will leave you craving more. Whether you're seeking a delectable vegetarian main course or a flavorful side dish, grilled halloumi and vegetables will undoubtedly satisfy your taste buds. And with our curated collection of recipes, you'll discover an array of culinary creations that showcase the versatility and charm of this dish. From classic grilled halloumi and vegetable skewers to innovative halloumi burgers and hearty pasta dishes, you're sure to find a recipe that suits your palate and inspires your next culinary adventure.
GRILLED HALLOUMI AND ROASTED VEGETABLES SALAD RECIPE
A delicious Halloumi salad recipe, packed with Mediterranean flavours! Soft and colourful roasted vegetables mixed with grilled Halloumi and crunchy leafy greens coated in an exquisite oil and lemon sauce.
Provided by Eli K. Giannopoulos
Categories Salad
Time 40m
Number Of Ingredients 14
Steps:
- Preheat the oven to 200C and prepare the vegetables for the halloumi salad. Halve and deseed the peppers and cut each half into 4 pieces. Cut the red onion into 8 wedges. Halve the zucchinis lengthways and then slice into 2cm chunks. Top and tail the aubergine, cut it in half and slice. Place all the vegetables (and the garlic) in a large baking tray and sprinkle with some fresh thyme and rosemary leaves. Season and drizzle with some olive oil and toss them to coat. Roast the vegetables for about 35 minutes, until golden, soft and cooked through. While the veggies are cooking, get them a good stir every now and again.
- To prepare the dressing for the halloumi salad (oil and lemon sauce/ ladolemono), add into a blender all the ingredients and blend, until combined.
- Place the Halloumi cheese in a hot frying or griddle pan and cook until it turns golden brown, turning half way through cooking (about a minute on each side).
- Assemble the Halloumi salad. Put the leafy greens and the roasted vegetables in a large salad bowl. Pour in the sauce (be careful not to add too much sauce, because the greens will become wilt and no longer crunchy). Toss to coat everything in the dressing; have a taste and add some more seasoning, if needed. Tear the Halloumi into pieces over the salad and serve while still warm. Enjoy!
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-HALLOUMI-AND-VEGETABLE WRAPS
Here's a 30-minute vegetarian dinner you'll want to make on repeat. Halloumi cheese is perfect for the grill (or grill pan), it's charred along with bell peppers, zucchini, and radicchio and wrapped up in a warm tortilla for easy eating.
Provided by Lauryn Tyrell
Time 30m
Number Of Ingredients 10
Steps:
- Whisk together labneh, garlic, 1 tablespoon oil, and a pinch of salt. Heat a grill or grill pan to medium-high. Drizzle cheese, radicchio, zucchini, and bell pepper with remaining oil; season vegetables with salt and pepper.
- Brush grates with oil and grill vegetables, flipping once, until tender and charred in places, about 8 minutes total. Transfer to a plate; cover to keep warm. Grill cheese, flipping once, until charred in places and hot, 3 to 4 minutes total. Blister tortillas over grill, flipping once, then transfer to a clean towel to keep warm.
- To serve, smear labneh mixture over each tortilla, pile with vegetables and cheese, and scatter with basil. Fold and serve immediately.
Tips:
- Choose the right halloumi: Look for halloumi that is firm and has a slightly rubbery texture. Avoid halloumi that is too soft or crumbly.
- Slice the halloumi properly: Cut the halloumi into 1/2-inch thick slices. This will help it cook evenly and prevent it from sticking to the grill.
- Marinate the halloumi: Marinating the halloumi in a mixture of olive oil, lemon juice, and herbs will help it stay moist and flavorful during grilling.
- Grill the halloumi over medium heat: This will help prevent the halloumi from burning. Cook the halloumi for 2-3 minutes per side, or until it is golden brown and slightly charred.
- Serve the halloumi immediately: Halloumi is best served immediately after it is grilled. You can serve it with a variety of sides, such as grilled vegetables, salad, or pita bread.
Conclusion:
Grilled halloumi is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is a great way to add some Mediterranean flavor to your next meal. With its salty, tangy, and slightly chewy texture, grilled halloumi is sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting way to cook halloumi, give this recipe a try!
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