4.4 – 8 reviews • Side Dish
| Level: |
Easy |
| Total: |
20 min |
| Active: |
20 min |
| Yield: |
4 servings |
| Level: |
Easy |
| Total: |
20 min |
| Active: |
20 min |
| Yield: |
4 servings |
Ingredients
- 2 blocks halloumi cheese (about 1 pound)
- 1 small shallot, halved lengthwise, root end left intact
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 cup cherry tomatoes
- One 10-ounce package cocktail tomatoes
- 4 to 5 Campari or Kumato tomatoes
- Zest and juice of 1 lemon
- Flaky sea salt
- 1 cup fresh herbs (any combination mint leaves, dill sprigs, parsley leaves and oregano leaves)
Instructions
- Preheat the grill to high.
- Slice each piece of halloumi into 8 slabs. Drizzle both sides with olive oil and set aside on a baking sheet.
- Drizzle the shallot with olive oil, season with salt and pepper and grill until charred, 2 to 3 minutes per side. While the shallot is grilling, halve the cherry, cocktail and Campari tomatoes and season with salt; set aside.
- Grill the halloumi until it has grill marks and the cheese is softened, 2 to 3 minutes per side. While the halloumi is grilling, finely chop the shallot. Combine the shallot, lemon zest and juice, 1/4 cup olive oil, and salt and pepper to taste in a jar with a tightly fitting lid. Shake to combine.
- Remove the halloumi from the grill and place on a serving platter. Top with tomatoes and spoon on the shallot dressing. Season with flaky sea salt, shower with herbs and drizzle with more olive oil. Enjoy.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
207 |
| Total Fat |
15 g |
| Saturated Fat |
9 g |
| Carbohydrates |
10 g |
| Dietary Fiber |
2 g |
| Sugar |
6 g |
| Protein |
10 g |
| Cholesterol |
50 mg |
| Sodium |
531 mg |
| Serving Size |
1 of 8 servings |
| Calories |
207 |
| Total Fat |
15 g |
| Saturated Fat |
9 g |
| Carbohydrates |
10 g |
| Dietary Fiber |
2 g |
| Sugar |
6 g |
| Protein |
10 g |
| Cholesterol |
50 mg |
| Sodium |
531 mg |