Grilled Halloumi Bowl
Recipe by Fran Allen
Ingredients
16
Time
25m
Serves
2
This is one of my favorite meals for hot summer nights. A quick low-cook meal that’s packed full of flavor and nutrients Halloumi, if you aren’t familiar, is a cheese that originated from Cyprus. It is made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. Its texture is described as squeaky. It has a high melting point and so can easily be fried or grilled, and retain its shape: a perfect crisp outer layer and soft and gooey inside. It’s a great source of protein and calcium but also high in saturated fats and sodium so best enjoyed in moderation.
Dinner
Quick Meal
Ingredients
1cup
Couscous
2
Eggs
1package
Halloumi
3cups
Mixed Greens
1/2cup
Cherry Tomatoes
1/2cup
Cucumber
1/4cup
Radishes
1/4cup
Parsley
1tsp
Sumac
1/4cup
Extra-Virgin Olive Oil
1
Lemon
1Tbsp
Fresh Dill
1Tbsp
Fresh parsley
1tsp
Za'atar
1/4tsp
Sea Salt
1/4tsp
Fresh Pepper
Instructions
1
Set a medium pot of water on to boil and place your cup of couscous into a bowl. Once the water has boiled, remove 1 ¼ cup of the boiling water and cover the couscous. Stir and cover with a lid or plate. Set aside. Use the remaining boiling water to boil the eggs for about 7 minutes for a jammy yolk, longer for a more cooked yolk.
2
While the eggs are cooking, combine the cherry tomatoes, cucumber, radish, ¼ cup of parsley and sumac. Season with a pinch of salt if you wish and set aside until ready to serve. Prepare the dressing by combining the olive oil, lemon juice, Dill, 1 Tbsp of Parsley, zaatar, salt and pepper together and stirring with a fork or whisk to emulsify.
3
Next, put a frying pan over medium heat with a scant Tablespoon of olive oil. Rinse your halloumi thoroughly and pat dry. Slice in thick slices and fry on each side until golden. Once cooked through, drain on a kitchen towel until ready to serve.
4
Then build the bowls by adding a serving of couscous, mixed greens, the chopped salad and egg in the bowl. Top with the crispy halloumi and dress well with the dressing on top. Enjoy right away!
5
Substitutions: To make this dish gluten-free substitute the couscous for either rice or quinoa. If cucumbers or tomatoes aren’t your thing, feel free to replace them with your favorite salad or fresh veggies instead!
More Recipes by Fran Allen
Fran Allen, CNP is a non-diet certified Holistic Nutritionist based in Toronto. Her work focuses on intuitive eating, achieving health at every size and dismantling diet culture. She uses her years of professional culinary experience to make meals fun, easy and satisfying.
