Tower of Grilled Halloumi & Zucchini
A summer spectacular dish! Pan-fried Halloumi creates a crispy crust and soft pleasantly gooey center. Stacked and layered with Zucchini, and finished with a drizzle of Scallion Vinaigrette. A gorgeous presentation - my Tower of Grilled Halloumi & Zucchini is quite simple to prepare and delicious to eat!
Servings: 4 servings
Equipment
- 1 mandoline (crinkle cut blade; mandoline)
- 1 large cast iron skillet
Ingredients
Zucchini:
- 2 medium-large zucchini see notes
- 1 teaspoon extra virgin olive oil
- 2 pinches salt & pepper
Halloumi:
- 7 ounces Halloumi cheese* drained from 8 ounce package
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon Za'atar spice
- 1 teaspoon extra virgin olive oil
Scallion Vinaigrette:
- 1 tablespoon minced scallions I use purple & green scallions
- 2 tablespoons red wine vinegar
- 1/8 teaspoon sea salt
- 1/4 teaspoon minced garlic
- 2 tablespoons fruity extra virgin olive oil
Garnish
- 1/3 cup pea shoots (microgreens, or arugula)
Instructions
Pan-fry Zucchini First:
- Slice zucchinis 1/3 inch thick. I use a crinkle cut blade from a mandoline. Heat 1 teaspoon EVOO in a cast iron skillet - brush to cover the pan. Heat to medium-high. Add zucchini - sprinkle in a few pinches salt & pepper and let color on the bottom, so not stir. When nice and dark golden, turn over with tongs and remove with tongs when softened, but tender-crisp. Set aside. Zucchini can also be hand sliced and alternatively cooked on an outdoor grill.
Pan-fry Halloumi:
- Cut halloumi crosswise in 1/2 inch slices. Lay out on a cutting board, sprinkle with smoked paprika and Za'atar seasoning. (Can use salt free seasonings of your choice.)Heat 1 teaspoon EVOO in a cast iron skillet - brush to cover the pan. Heat to medium-high. Add seasoned side down halloumi into the skillet, do not stir; let develop a dark crust, about 2 minutes. Turn over with tongs, lower heat to medium, cook and additional 1 - 2 minutes until softened.
Scallion Vinaigrette:
- I make this ahead of time. Add minded scallions to a small bowl. Add vinegar, sea salt and garlic. Slowly drizzle in the EVOO until emulsified. (will keep in refrigerator up to 2 weeks.)
Assemble the Tower:
- To a plate - add a layer of zucchini, then alternate with the halloumi and zucchini until about 6 inches tall. (See photos!) Drizzle all over with Scallion Vinaigrette and top with a handful of Pea Shoots. Serve with extra vinaigrette on the side.
Yes, you can assemble and Reheat!
- Assemble the Tower on Parchment Paper - Move to a baking tray and reheat at 350 degrees until you see the Halloumi really bubbling! - Dress with greens on top (Pea Shoots, Microgreens or Arugula, then drizzle with the Vinaigrette!
Notes
Halloumi is a semi-hard unripened brined cheese from Cyprus, Greece. Known for it's high melting point. When grilled, creates a crispy exterior and stringy center. I have used Aphrodite brand, contains Goat and Sheep milk.
Zucchinis Used: Costata Romanesco (striped), Tromboncino (light green crooked) Yellow and Green Summer Squash. (All Heirloom from Farmers' Market.)
See my recipe: Karen’s Za’atar Seasoning Blend - an intensely aromatic and ancient spice blend and condiment with eastern Mediterranean spices.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 242kcal | Carbohydrates: 1g | Protein: 12g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 867mg | Potassium: 13mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 164IU | Vitamin C: 14mg | Calcium: 499mg | Iron: 0.2mg