I had no idea what I was going to make for dinner and came out with this – so good!
- 1 lb Brussels sprout, trimmed and halved
- 2 slices sourdough bread, cubed
- Olive oil
- Salt and pepper
- 1 tsp cumin seeds, toasted
- 8 oz halloumi cheese, sliced thin
- 1 tbsp lemon juice
- Aleppo pepper
Preheat oven to 425.
Combine Brussels sprouts and bread in a bowl and drizzle with olive oil, toss to coat. Roast for 15 – 20 minutes sitting several times.
Grill cheese in a non stick pan until browned on both side.
Toss bread and sprouts with salt, pepper, lemon juice and Aleppo pepper. Divide among bowl and top with cheese.
I love a quick lunch idea – thanks Bon Appetite for this one. Grilled cheese, sautéed spinach and a smear of harissa pasta on toast – so perfect! I love TJ’s 3 seed bread and always have a loaf in the freezer for sandwich emergencies.
2 thin slices of Halloumi cheese
2 c spinach
1 – 2 slices of bread, toasted
In a large skillet over medium heat, cook the cheese until brown at the same time. In the same skillet, cook the spinach until wilted, season with a little salt and pepper.
Spread a little Harissa on the toasted bread, top with spinach and cheese.
I love Halloumi cheese! Ok I love all cheese, but this one is especially great with salad. This is a great summer salad with lots of flavors!
3 TBSP hazelnut or olive oil
2 TBSP pomegranate molasses
1 TBSP lemon juice
3/4 tsp crumbled dried mint leaves
1/2 tsp kosher salt
1/4 tsp pepper
1 small fennel bulb, thinly sliced
1 tsp lemon juice
5 c loosely packed baby arugula
1/2 c pomegrante seeds
1/4 c hazelnuts
8 oz halloumi cheese, cut into 8 slices
4 small sprigs oregano (4 in. each)
Make dressing: Stir ingredients together in a small bowl and set aside.
Make salad: Toss fennel and lemon juice in a small bowl. Put arugula and Pom seeds in a large bowl; set aside.
Heat a large nonstick frying pan over medium-high heat. Add halloumi and oregano to dry pan; cook, turning once, until cheese browns (it will exude brine, then dry out), 4 to 6 minutes total. Remove from heat and discard oregano.
Toss arugula and Pom seeds with just enough dressing to coat, then toss with fennel. Divide among plates. Top salads with Halloumi and hazelnuts. Drizzle dressing over cheese.
Serves 2 – 4.
This is a great summer salad, salty and sweet – two of my favorite combos. Top it with a little balsamic glaze and its out of this world.
1 bag baby spinach, washes
1 pint strawberries, quartered
1/4 red onion, thinly sliced
1 TBSP lemon juice
1/2 TBSP olive oil
1/4 tsp salt
1 package Haloumi cheese, sliced 1/4 inch thick
In a small jar combine oil, lemon, salt and pepper. Toss spinach, onion and strawberries in a large bowl, toss with dressing and set aside.
Heat a non-stick skillet over high heat, add cheese and cook for 2 – 3 minutes until brown, flip and repeat.
To serve, place salad on plate, top with cheese and decorate with glaze.