Tag Archives: Halloumi cheese

Halloumi Za’atar Grilled Toast

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Yummmmm…za’atar, that delicious Middle Eastern herb seasoning. I was first introduced to this seasoning at the Old Spice Souk in Dubai. The year was 2013 and we took an abra across Dubai Creek where a purveyor invited me to smell it. Then he sprinkled it on a slice of grilled halloumi and I was hooked for life. Join me on this journey half way ’round the world! This halloumi toast is terrific cut into small squares for an appetizer, or halve the whole piece of toast and serve it for brunch.

4 Tbs olive oil
3 Tbs minced fresh parsley
1 Tbs minced fresh oregano
Zest and juice of 1 lemon
1 Tbs Za’atar seasoning
1/2 t ground pepper
8 oz halloumi cheese, sliced into 3/4” slices
4 slices hearty sourdough or strong wheat bread
1 clove garlic, halved
1 cup microgreens

Whisk together olive oil, parsley, oregano, lemon juice, za’atar, and pepper.
Brush both sides of halloumi and bread with oil mixture.
Grill halloumi and bread on both sides until charred, 1 to 2 minutes per side.

Rub one side of bread with garlic.
Top toasts with halloumi.
Drizzle with remaining oil mixture.
Sprinkle with lemon zest and micro greens.
Serves 8 for appetizers or 4 for brunch.

To the left is pictured a brunch serving of this wonderful toast, cut on the diagonal. I added bean sprouts, and pink salt to jazz it up a bit.

Pistachio and Halloumi Crusted Chicken

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Hello Dinner!

“We’re not losing a lifestyle;
We’re gaining a new place in which to live.”
I can’t find who wrote this, but it’s been in my quotation book for quite a while. But how relevant for our reentry in to the social world today, as we become vaccinated and begin to gather with a couple of pals now. Remain cautious, safe, and well my friends!

And remember, Friday brings Suzi, her amazing story, and her incredible Strawberry Bread!

2 boneless, skinless, chicken breasts
1/2 cup shelled pistachios, chopped
1/2 cup shredded Halloumi cheese
1/4 cup Panko
Zest of a lemon
2 Tbs olive oil, divided
1/2 t kosher salt
1/2 t ground black pepper
1 1/2 Tbs light mayonnaise
1 cup cherry tomatoes

Preheat oven to 400°.
Coat small cooking pan with nonstick spray.
Drizzle with 1 Tbs olive oil.
In small bowl, stir together pistachios, cheese, panko, and lemon zest.
Salt and pepper the under side of chicken breasts, and place that side down in baking pan.
Salt and pepper the top side.
Brush mayonnaise evenly all over the chicken breasts.
Sprinkle with the pistachio mixture, and press to adhere.
Drizzle oil over breasts.
Add tomatoes around edges of chicken breasts.
Bake 30 minutes until internal temperature is 165°.
Remove from oven and let rest 10 minutes before slicing.
Sprinkle with chopped parsley.
Serve with lemon slices on the side.
*This pistachio topping is also excellent on mahi or halibut.
Reduce cooking time to 8 to 12 minutes for fish.