Grilled Haloumi Cheese With Tomato Dressing (No Bread Required)

Haloumi is a firm-textured Greek cheese that’s delicious char-grilled. Here it’s served with red onions on a bed of salad

Haloumi is a firm-textured Greek cheese that’s delicious char-grilled. Here it’s served with red onions on a bed of salad leaves, then drizzled with a hot dressing. Serve with seeded bread.

[quicklook-recipe prep_time=”15 min” cook_time=”10 min” serves=”4″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

[ingredients-left]

  • 2 1⁄2 tablespoons olive oil, or oil from the jar of dried tomatoes
  • 1 tablespoon lemon juice
  • 2 red onions, cut into thin wedges
  • 1 garlic clove, very finely chopped
  • 10 semi-dried or sun-dried tomatoes, finely chopped

[/ingredients-left]
[ingredients-right]

  • 12 pitted black olives, rinsed
  • 200 g haloumi cheese, drained and cut into 1 cm thick slices
  • 75 g baby spinach leaves
  • 50 g arugula

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it ” time=”25 minutes”]

[step-item number=”1″ image_url=”” title=”” ]Whisk together 2 tablespoons of the oil and the lemon juice in a bowl. Put the onion wedges in another bowl, drizzle over 1 tablespoon of this dressing and toss to coat. Set aside. Stir the garlic into the remaining dressing, then add the tomatoes and olives. Mix well and leave to marinate briefly.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Heat a cast-iron, ridged grill pan over a medium heat, then brush with the remaining oil. Add the onion wedges and cook for 3–4 minutes until nicely browned on the underside. Turn the onion wedges over with a spatula, then put the cheese slices into the pan. Increase the heat a little and cook the onion wedges for a further 3 minutes and the cheese for 11⁄2 minutes on each side until tinged with brown and just beginning to melt at the edges. (Alternatively, cook the onions and haloumi on a sheet of foil under a medium grill.)[/step-item]

[step-item number=”3″ image_url=”” title=”” ]While the onion and haloumi are cooking, mix the spinach leaves and rocket together in a wide salad bowl. Leave in the bowl or serve onto individual salad plates. Arrange the onion wedges and haloumi on top.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Tip the tomato mixture onto the hot chargrill pan and stir for a few seconds until hot and steaming. Spoon over the haloumi and salad leaves and serve.[/step-item]

[/step-list-wrapper]

Originally Published in Reader's Digest

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