Advertisement
Ingredients
1 large (8-ounce) Vidalia onion
2 tablespoons, plus 2 teaspoons, extra-virgin olive oil, or as needed
12 anchovy fillets in oil, drained
½ cup finely julienned roasted red peppers
½ cup pitted Kalamata olives
16 capers
¼ cup loosely packed parsley leaves
¼ cup loosely packed young dill fronds (if older and coarse, roughly chop)
¼ cup loosely packed mint leaves
1 ½ teaspoons freshly squeezed lemon juice, or as needed
Kosher salt and freshly ground black pepper
8 ounces halloumi cheese, cut crosswise into ¼-inch-thick slices
Rustic bread, for serving
Nutritional analysis per serving
13 grams carbs; 40 milligrams cholesterol; 222 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 15 grams fat; 2 grams fiber; 881 milligrams sodium; 10 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat a grill or broiler to high. Cut the onion crosswise into ½-inch slices, keeping the rings intact. Lay the slices in one layer on a baking sheet and drizzle with 1 tablespoon of the olive oil. Grill or broil, flipping once, until browned and crispy on the edges, about 5 minutes per side. Cool to room temperature.
- Step 2
In a medium mixing bowl, combine the onions, anchovies, red peppers, olives, capers, parsley, dill and mint. Dress with the lemon juice, 2 teaspoons olive oil, ½ teaspoon salt and ¼ teaspoon pepper, adjusting the amounts as needed to taste.
- Step 3
Place a 10-inch skillet over medium-high heat. Add 1 tablespoon olive oil. When hot, sear the halloumi until browned on both sides. Transfer to a platter and top with salad and serve with bread.
Private Notes
Comments
Superb. Served with homemade toast and some roast eggplant on the side. An amazing way to clear out the fridge and use up that halloumi (like $6 at Trader Joe's or $11 at Mom's Organic Market). Fabulous with some quality sauvignon blanc.
I continue to look for interesting options for a Meatless Monday meal. Pronounced, gleeful exclamations all around the dinner table that this one measured up- and then some!
Having just harvested my first batch ever of Vidalia onions and clueless what to use them in, I found this recipe. Despite no picture to woo me in, the freshness of the ingredients did—-can I ever tire of herbs, onions, or peppers?! Hubbie loves anchovies so, on I went! Well, he was screaming ecstatically as he tore through this dinner! We had a side salad and rustic bread thoughI didn’t feel this meal “needed” any side show. It did just great on a solo center stage!