This Grilled Halloumi and Potato Salad takes “grilled cheese” literally in this Berlin döner-inspired dish, drizzled with zesty sauces, herbs and fresh veggies.
| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- About 1 1/2 pounds (650 to 700 grams) mini potatoes, halved
- 1 1/2 red onions, cut into thin wedges
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 to 1 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper
- 7 to 9 ounces (200 to 250 grams) halloumi
- 1/4 cup (60 milliliters) sriracha
- 2 tablespoons ketchup
- 1/2 teaspoon crushed red pepper flakes
- 2 lemons
- 1 cup (250 milliliters) Greek yogurt
- 1/2 cup (125 milliliters) mayonnaise
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Kosher salt
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons finely chopped fresh mint
- 2 tablespoons finely chopped fresh parsley
- 2 romaine hearts, chopped
- 1/2 red onion, thinly sliced
- 1/2 cucumber, diced or thinly sliced
- 1 cup (200 grams) cherry tomatoes, halved or quartered
Instructions
- For the cheese and potatoes: Prepare a grill for medium heat.
- Add the potatoes and red onions to a large bowl and drizzle with the olive oil. Season with the oregano, garlic powder and smoked paprika as well as a good pinch of salt and pepper. Toss well to combine. Layer 2 large pieces of heavy-duty aluminum foil on a large baking sheet and add the potatoes and onions. Top with another 2 pieces of aluminum foil and tightly crimp the edges to seal.
- Slice the halloumi into 1/4-inch-thick (1/2-centimeter) slices and add to the potato bowl. Toss to lightly coat the halloumi in any residual oil and spices and set aside.
- Slide the potato packet onto your grill, close the lid and cook for 15 to 20 minutes. Carefully flip the packet over and continue to cook in a closed grill until the potatoes and onions are tender, another 10 minutes or so. Remove the packet from the grill and set aside to cool slightly.
- Meanwhile, add the halloumi to the grill, turn the heat to medium high and cook until well charred, 2 to 3 minutes per side. Set aside with the potatoes to keep warm.
- For the spicy, garlicky and herby sauces: Prepare the spicy sauce by whisking together the sriracha, ketchup, red pepper flakes and juice of 1/2 lemon in a small bowl; set aside. For the garlicky sauce, whisk together the yogurt, mayonnaise, olive oil and garlic in a bowl. Add in the zest and juice of 1 lemon and season with salt. Divide this garlicky sauce into 2 bowls and set one aside. For the herby sauce, simply add the dill, mint and parsley to the remaining bowl of garlicky sauce.
- For serving: Scatter the romaine onto a serving dish. Top with the potatoes and halloumi, drizzle with the sauces and finish with the red onion, cucumber and cherry tomatoes. Cut the remaining lemon half into wedges and serve alongside the salad.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 806 |
| Total Fat | 58 g |
| Saturated Fat | 16 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 10 g |
| Sugar | 13 g |
| Protein | 21 g |
| Cholesterol | 72 mg |
| Sodium | 1631 mg |
| Serving Size | 1 of 4 servings |
| Calories | 806 |
| Total Fat | 58 g |
| Saturated Fat | 16 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 10 g |
| Sugar | 13 g |
| Protein | 21 g |
| Cholesterol | 72 mg |
| Sodium | 1631 mg |