Best Cumin Spiced Halloumi With Corn Tomato Slaw Recipes

Spiced Grilled Halloumi image

Provided by Ali Slagle

Time 20m

Yield 4 servings

Number Of Ingredients 8

2 pounds ripe tomatoes (any variety), sliced 1/2-inch thick
Kosher salt
Extra-virgin olive oil
1 (8- to 9-ounce) package halloumi, sliced 1/4- to 1/3-inch thick
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/4 teaspoon red-pepper flakes, plus more as needed
1/4 teaspoon granulated or Demerara sugar, plus more as needed

Steps:

Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn off one of the end burners before cooking.
While the grill is heating, arrange the tomatoes on a platter with an edge to prevent leaking and season with 1/2 teaspoon salt. Drizzle with olive oil. Set aside. Pat halloumi dry and drizzle with olive oil to coat on both sides. Set aside.
In a small skillet over medium-low heat, toast the coriander seeds, cumin seeds and red-pepper flakes, shaking often, until fragrant, 1 to 2 minutes. Transfer to a cutting board and smash with the side of your knife until cracked. (You can also do this with a mortar and pestle.) Transfer to a small bowl, add the sugar, and rub with your fingers to further crush the seeds.
When you're ready to grill, take the halloumi, tomatoes, seeds, tongs and a tightly folded paper towel soaked with olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the cheese over the flame, flipping halfway through, until well browned and it releases easily from the gates, 4 to 6 minutes total. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) If the cheese sticks to the grates, give it another minute on the heat. Transfer the cheese to the tomatoes, then sprinkle with the seeds. Season to taste with more red-pepper flakes, sugar and olive oil.

Halloumi With Corn, Cherry Tomatoes and Basil image

Provided by Melissa Clark

Time 25m

Yield 2 to 3 servings

Number Of Ingredients 11

4 tablespoons extra-virgin olive oil, more as needed
12 to 14 ounces halloumi cheese, diced into 1-inch cubes and patted dry
2 cups corn kernels, fresh or frozen and thawed (from 2 to 3 ears of corn)
2 cups halved cherry tomatoes
1 jalapeño, seeded or not, thinly sliced
1 teaspoon cumin seeds
1 teaspoon kosher salt (Diamond Crystal), plus more to taste
3/4 cup thinly sliced red onion
1/2 cup chopped fresh basil, more as garnish
1 lime, cut into wedges
Black pepper

Steps:

In a large, preferably nonstick skillet, heat 2 tablespoons oil over medium-high until it thins out, about 20 seconds. Working in batches, add cheese in one layer, and cook until golden on one side, 1 to 2 minutes. Flip cheese and cook without moving until golden on the other side, about 1 minute longer. Transfer to a paper towel-lined plate and repeat with remaining cheese.
Add remaining 2 tablespoons oil to the pan and heat it over medium-high. Add corn, tomatoes, jalapeño, cumin seeds and salt, and cook until corn and tomatoes have softened and everything looks juicy, about 5 to 10 minutes.
Remove pan from the heat and stir in the browned cheese, sliced onion and basil. Squeeze a lime wedge or two over everything and season with more salt and lots of black pepper. Garnish with more basil and serve immediately.