cheese, Recipes, Vegetarian - August 14, 2020

Halloumi with Mediterranean Relish

The fresh flavors of local summer tomatoes and herbs really shine in this Halloumi with Mediterranean Relish recipe. Make it on Meatless Mondays or for a light weekend lunch. Quick and easy to prepare, it will only take a moment to put together. Having time to sit down and appreciate the bounty of summer might make make it taste even better.

PREP

15 minutes

COOK

5 minutes

INGREDIENTS

8 ounces petite heirloom tomatoes

2 cloves roasted garlic

2 ounces kalamata olives

2 scallions

2 tablespoons fresh parsley

1 tablespoon fresh oregano

4 tablespoons extra virgin olive oil

1 tablespoon white wine vinegar

1 teaspoon salt

½ teaspoon pepper

8 ounces halloumi

4 cups small leaf lettuce

DIRECTIONS

In a food processor, pulse together tomatoes, roasted garlic, kalamata olives, scallions, parsley, oregano, 2 tablespoons olive oil, white wine vinegar, salt, and pepper until chunky.
Slice halloumi log into 8 equal slices.
Brown halloumi slices in remaining olive oil in large skillet over medium heat for about 2 minutes each side.
Arrange lettuce on platter or small plates.
Add warm halloumi and top with relish.
Serve immediately.

YIELD

4 servings

NOTES

Sometimes, I make the relish the day before. If you’re doing meal prep, you can make it earlier in the week.

Depending upon what fresh herbs are available, I switch them up. Basil is a favorite.

While petite or cherry tomatoes are suggested, you can use any chopped fresh tomato.

NUTRITION BREAKDOWN, EACH SERVING

Net carbs: 4 grams

Sugar alcohols: 0 grams

Total carbs: 10 grams

Fiber: 6 grams

Fat: 43 grams