HALLOUMI TZAGANAKI

Halloumi Tzaganaki image

Provided by Sara Dickerman

Time 25m

Yield Serves 4 to 6 as meze

Number Of Ingredients 13

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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
1/2 cup finely julienned roasted red peppers
1/2 cup pitted Kalamata olives
16 capers
1/4 cup loosely packed parsley leaves
1/4 cup loosely packed young dill fronds (if older and coarse, roughly chop)
1/4 cup loosely packed mint leaves
1 1/2 teaspoons freshly squeezed lemon juice, or as needed
Kosher salt and freshly ground black pepper
8 ounces halloumi cheese, cut crosswise into 1/4-inch-thick slices
Rustic bread, for serving

Steps:

Preheat a grill or broiler to high. Cut the onion crosswise into 1/2-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.
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, 1/2 teaspoon salt and 1/4 teaspoon pepper, adjusting the amounts as needed to taste.
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.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 19 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 8 grams, Sodium 637 milligrams, Sugar 3 grams, TransFat 0 grams